Description
Mini Kentucky Hot Brown Sandwiches are delightful bite-sized versions of the classic Southern open-faced sandwich featuring tender turkey, crispy bacon, fresh tomato, creamy béchamel sauce, and melted sharp cheddar or Swiss cheese on toasted soft bread rounds. Perfect as elegant party appetizers or satisfying snacks, these sandwich bites combine rich Southern flavors with an easy-to-assemble, customizable recipe that can be adapted for vegetarian or gluten-free diets.
Ingredients
Bread Base
- Small white bread slices or slider buns (soft bread rounds), enough for desired servings
- Butter for toasting, about 2 tablespoons
Meat and Vegetables
- Sliced turkey breast, about 8 ounces
- Crispy bacon strips, 6 to 8 slices
- Tomato slices, 4 medium tomatoes, sliced thin
Béchamel Sauce
- Butter, 2 tablespoons
- All-purpose flour, 2 tablespoons (or cornstarch for gluten-free)
- Milk, 1 1/4 cups
- Salt, to taste
- Black pepper, to taste
- Cayenne pepper, a pinch
Cheese and Seasonings
- Sharp cheddar or Swiss cheese slices, enough to top each sandwich (about 4 ounces)
- Optional herbs for garnish: fresh parsley or chives, chopped
Instructions
- Prepare the base: Lightly butter the small bread rounds and toast them in a skillet or oven until they are golden brown and crisp, creating a sturdy and flavorful foundation for your mini sandwiches.
- Layer the turkey and tomato: Place a slice of tender turkey breast on each toasted bread round, then add a fresh tomato slice on top to build the classic Hot Brown structure and maintain balanced flavors in every bite.
- Crisp the bacon: Cook bacon strips until they are perfectly crispy, then slice or break them into smaller pieces suitable for mini sandwiches, adding an essential smoky crunch.
- Prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour (or cornstarch for gluten-free) and cook for about 1 minute. Slowly add milk while whisking continuously until the sauce is silky and thickened. Season with salt, pepper, and a pinch of cayenne to give it a subtle Southern flair.
- Assemble and bake: Spoon the béchamel sauce generously over the stacked turkey, tomato, and bacon. Top each mini sandwich with a slice of sharp cheddar or Swiss cheese. Arrange the sandwiches on a baking sheet and bake in a preheated oven at 350°F (175°C) until the cheese is melted and golden brown, about 8 to 12 minutes.
Notes
- Use day-old bread for better toasting and sturdiness to prevent sogginess.
- Don’t skimp on béchamel sauce, as it is the soul of the dish; ensure it’s smooth and flavorful.
- Make sure the bacon is fully crispy to provide texture contrast and avoid greasiness.
- Avoid overbaking; remove sandwiches when cheese is melted with light browning to keep them moist and delicious.
- Prep ingredients (turkey slices, bacon, béchamel) ahead of time to streamline assembly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 mini sandwich
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
Keywords: Kentucky Hot Brown, Mini Sandwiches, Southern Appetizer, Party Food, Béchamel Sauce, Turkey Sandwiches, Bacon, Gluten-Free, Southern Comfort Food
