About Mini Hot Browns
Mini Hot Browns are a twist on the classic Hot Brown first served at the Brown Hotel in Louisville, Kentucky. The Brown Hotel is a beautiful place. I’ve been there and had the pleasure of having dinner there, too. The food and the service were both great but I didn’t have the Hot Brown.
The Hot Brown is an open-faced turkey sandwich with bacon and a delicate Mornay sauce. A Mornay sauce is just a Béchamel sauce with white cheese added. It’s simply a white ‘cheese’ sauce. Hot Browns are good but this version of Mini Hot Browns is my favorite because of its size.
(We are an Amazon affiliate and may receive a small percentage of any sales at no cost to you. Thanks for supporting this website!) You can easily substitute rye cocktail bread here but I make some homemade white bread and use the mini bread tins
. As I have told you before, we have a Zojirushi bread maker
and love it! It is so simple to make homemade bread in no time. I use the dough setting and then, divide the dough into three or four of the mini bread tins. (You can make the bread dough the old-fashioned way or use the dough hook with a stand mixer and use the mini bread tins.)
Using this mini loaf bread and slicing it 1/2″ thick, making this recipe, I had enough sauce for about 8 – 10 open-faced sandwiches. Skip to ►print recipe.
Mini Hot Browns
Sandwich Ingredients:
- homemade mini loaf bread – toasted (or a loaf of rye cocktail bread)
- sliced turkey, cut to toast – sized pieces
- sliced baked ham ( cut to toast – sized pieces)
- Roma tomatoes thinly sliced
- bacon, fried and crumbled
- chopped fresh parsley
- extra grated Parmigiano-Reggiano
Mornay Sauce:
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1 smidgen (1/32 of a teaspoon) nutmeg
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup Parmigiano-Reggiano grated
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon dry mustard
Preheat the broiler in your oven.
Melt the butter in a saucepan over low heat. With a whisk, stir in the flour and cook for about a minute whisking constantly to make a thick roux. Add the salt, paprika, and nutmeg.
Cook for another minute, whisking.
Slowly pour in the cold milk and cream while whisking constantly.
Cook and whisk the mixture for a couple of minutes until the sauce thickens.
Remove the sauce from the heat and stir in the Worcestershire sauce, the mustard, and the Parmigiano-Reggiano. Taste and add salt and pepper, if needed.
Continue stirring until the sauce is blended and smooth. Set aside and keep warm.
Assembling The Mini Hot Browns
Slice the mini loaf bread into 1/2-inch slices and toast.
Line a sheet pan with foil. Place the slices of mini bread toasts on the foil.
Place a slice of turkey and a slice of ham on each little toast. ( I used thin-sliced deli meat and added one whole slice of each cut in half and folded.) Top with a slice or two of tomato.
Spoon the Mornay sauce over each of the toasts.
Broil 5-6″ from the broiler for 3 – 5 minutes until heated through and lightly brown. Don’t walk away!
Sprinkle the crumbled bacon on top of the sauce of each hot brown. Top with the chopped fresh parsley. Serve immediately while hot.
These Kentucky Mini Hot Browns are so tasty! They are perfect for serving at your Derby party but this delicious sandwich is a great treat any time of the year!
[ctt template=”8″ link=”dBJcG” via=”no” ] These are perfect for serving at your Derby party but this delicious sandwich is a great treat any time of the year![/ctt]
Preheat the broiler in your oven. Melt the butter in a saucepan over low heat. With a whisk, stir in the flour and cook for about a minute whisking constantly to make a thick roux. Add the salt, paprika, and nutmeg. Assembling The Mini Hot Browns Sprinkle the crumbled bacon on top of the sauce of each hot brown. Top with the chopped fresh parsley. Serve immediately while hot.
Kentucky Mini Hot Browns
Ingredients
Mornay Sauce
Instructions
Mornay Sauce
Cook for another minute, whisking.
Slowly pour in the cold milk and cream while whisking constantly.
Cook and whisk the mixture for a couple of minutes until the sauce thickens.
Whisk in cheese, Worcestershire, and mustard.
Remove the sauce from the heat and stir in the Worcestershire sauce, the mustard, and the Parmigiano-Reggiano. Taste and add salt and pepper, if needed.
Continue stirring until the sauce is blended and smooth. Set aside and keep warm.
Slice the mini loaf bread into 1/2-inch slices and toast.
Line a sheet pan with foil. Place the slices of mini bread toasts on the foil.
Place a slice of turkey and a slice of ham on each little toast. ( I used thin-sliced deli meat and added one whole slice of each cut in half and folded.) Top with a slice or two of tomato.
Add sliced tomato on top of the meat slices.
Spoon the Mornay sauce over each of the toasts.
Broil 5-6" from the broiler for 3 - 5 minutes until heated through and lightly brown. Don't walk away!
Please leave a comment below if you love this idea!
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