1 chicken bouillon cube 1/4 c hot water 3/4 c half & half 3 T salted butter 2 T flour 1 c grated Swiss cheese 5 strips bacon, cooked & crumbled 1 onion, thinly sliced 6 oz cooked turkey, thinly sliced 18 slices of party rye or small french bread Parsley
Dissolve bouillon cube in hot water, add half and half. In saucepan, melt butter and add flour. Whisk and cook mixture until frothy and raw flour taste is gone. While stirring, add bouillon mixture. Stir constantly with whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth (If sauce needs thinning, head and add a little water). Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes, garnish with parsley.
Sue Stees, Saint Louis Bread Company
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