TOTAL TIME: Prep/Total Time: 30 min. YIELD: 1-1/2 dozen.

Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky

Ingredients

1 teaspoon chicken bouillon granules

1/4 cup boiling water

3 tablespoons butter

2 tablespoons all-purpose flour

3/4 cup half-and-half cream

1 cup shredded Swiss cheese

18 slices snack rye bread

6 ounces sliced deli turkey

1 small onion, thinly sliced and separated into rings

5 bacon strips, cooked and crumbled

2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 350°. Dissolve bouillon in water; set aside.

2. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat.

3. Place bread on 2 baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, 3-5 minutes.) Sprinkle with bacon and parsley.

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