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I love a recipe that’s both elegant and homey — Mini Kentucky Hot Brown Sandwiches are exactly that: open-faced mini toasts piled with warm turkey, savory Mornay sauce, and crisp bacon. I’ve turned the classic Louisville favorite into bite-sized party food many times, and it’s always the first tray to disappear; if you enjoy small, savory bites I often pair them with other finger-food ideas like crispy, spicy mini sliders for variety.

Why Make This Recipe

Big, comforting flavor: melty cheese sauce, roasted turkey, and smoky bacon in every bite.
Party-friendly and shareable: mini size makes these perfect for appetizers or game day.
Straightforward technique: basic roux-based Mornay sauce and quick broiling produces restaurant-level results at home.
Make-ahead flexibility: you can prep the sauce and toast ahead, then assemble and broil before serving.
One personal reason I love these is how reliably the cheese sauce ties everything together — it’s foolproof once you master the roux.

Recipe Overview

Prep time: 25 minutes (plus optional make-ahead steps)
Cook time: 15 minutes (including broil)
Total time: about 40 minutes
Servings: makes 16 mini sandwiches (from 8 slices of bread)
Difficulty: Easy–Medium — the Mornay requires attention but no special skills
Method: Make a cheese-thickened Mornay sauce on the stovetop, toast mini bread squares, warm turkey, top, then broil to brown.

My Experience Making This Recipe

Testing this recipe taught me to respect the roux: undercooked flour tastes raw, while overcooked roux loses thickening power. I learned that toasting the bread an extra 4–6 minutes at 375°F gives a sturdy base that resists sogginess under the sauce.

How to Make Mini Kentucky Hot Brown Sandwiches

Start by cutting 8 thick slices of day-old white or country bread into quarters and brush lightly with melted butter. Make a Mornay: melt 2 tbsp unsalted butter in a saucepan over medium heat, whisk in 2 tbsp all-purpose flour for 1–2 minutes, then slowly whisk in 1 1/2 cups whole milk; simmer until slightly thickened (about 3–5 minutes). Remove from heat and stir in 1 cup grated sharp cheddar and 1/2 cup grated Parmesan, salt, pepper, and a pinch of nutmeg; keep warm over very low heat. Arrange the toasted bread pieces on a foil-lined baking sheet, top each with 1–2 slices warmed roast turkey (about 4–6 oz total per 4 toasts), spoon the cheese sauce generously, and finish with crumbled cooked bacon. Broil 3–4 inches from the element on HIGH (about 500°F broil) for 2–4 minutes until the sauce is bubbly and golden brown.

Expert Tips for Success

Use day-old or lightly stale bread for structure; if fresh, toast until golden at 375°F for 8–10 minutes.
For a silky Mornay, whisk constantly while adding milk to the roux and simmer briefly; avoid boiling vigorously.
Warm the turkey briefly (30–60 seconds in a microwave or in a hot skillet) so the sandwich stays hot without overcooking.
Cook bacon until just crisp — super-crispy bacon can become hard in the bite size; drain on paper towels to remove excess fat.
For serving ideas beyond savory, finish your spread with a simple dessert like a hot-fudge sundae brownie to balance the savory richness.

How to Serve Mini Kentucky Hot Brown Sandwiches

Serve immediately from the oven for maximum contrast between warm sauce and crisp bacon.
Garnish with chopped chives or a light sprinkle of smoked paprika for color and aroma.
Pair with a bright salad (arugula with lemon vinaigrette) to cut the richness.
Serve as part of a casual buffet alongside sweet bite-sized desserts such as mini brownie bites for an easy finish.

Storage and Reheating Guide

Store components separately when possible: keep leftover Mornay sauce in an airtight container in the refrigerator for up to 3 days, and turkey in a sealed container for 3–4 days. Assembled mini Hot Browns are best eaten the same day; if you must refrigerate assembled ones, cover loosely and eat within 24 hours — reheat under a broiler 2–3 minutes to crisp the top and restore texture. The cheese sauce can be thawed and gently reheated over low heat, whisking in 1–2 tbsp milk if it thickened; avoid boiling to prevent separation. Freezing assembled sandwiches is not recommended because the sauce and bread separate; instead, freeze cooked turkey slices for up to 2 months.

Recipe Variations

Gluten-free: use gluten-free bread and replace the flour in the roux with a 1:1 gluten-free flour blend or 1 tbsp cornstarch whisked into cold milk before adding.
Dairy-free: use vegan butter, unsweetened oat or soy milk, and a dairy-free melting cheese; add 1 tsp tapioca starch if extra stretch is desired.
Vegetarian: swap turkey for sliced roasted portobello or grilled eggplant and omit bacon or use smoked tempeh bacon.
Slider-style: use small slider buns, assemble like a hot open-face then top with sauce and bake at 400°F for 6–8 minutes.

Nutritional Highlights

High in protein from turkey and cheese, which helps keep servings satisfying.
Rich in calories and saturated fat due to cheese and bacon — enjoy in moderation and balance with greens.
Allergen information: contains dairy and gluten (unless adapted), and pork if bacon is used; serves 16 mini sandwiches, so aim for 1–2 minis per person as a snack portion.

Troubleshooting Common Issues

Sauce too thin: simmer gently a few more minutes to reduce, or whisk in a slurry of 1 tsp cornstarch + 1 tbsp cold water and simmer until thickened.
Lumpy sauce: rescue by whisking vigorously off the heat, or pass the sauce through a fine mesh sieve; next time, add milk slowly while whisking.
Soggy bread: toast longer at 375°F before topping, or assemble just before broiling to minimize soak time.

Frequently Asked Questions

Q: Can I make the Mornay sauce ahead and reheat without losing texture?
A: Yes — refrigerate the sauce up to 3 days in an airtight container. Reheat gently over low heat, whisking constantly and thinning with 1–2 tablespoons of milk if it’s too thick. Avoid boiling and reheat only until just warm and smooth.

Q: How do I prevent the tops from burning under the broiler?
A: Place the baking sheet 3–4 inches from the broiler element and watch closely; broilers vary, so 2–4 minutes is typical. Rotate the pan halfway and remove at the first sign of a deep golden-brown color.

Q: Can I use leftover deli turkey or should I use freshly roasted turkey?
A: Both work; deli turkey is convenient and thin, while roasted turkey has more texture and flavor. Briefly warm slices in a skillet or microwave (30–60 seconds) so the sandwich stays hot without drying the meat.

Q: What breads work best for mini Hot Browns?
A: Thick-cut white, sourdough, or country-style bread are ideal for their sturdy crumb. Day-old bread or lightly stale slices toast up firmer and resist sogginess better than very fresh sandwich loaf.

If you want a make-ahead party menu, consider adding savory mini sliders for variety by referencing other slider ideas like Bang Bang Chicken Sliders, and finish with a warm chocolate treat such as hot chocolate brownies for a crowd-pleasing spread.