Miniature Hot Browns


An open-faced turkey bite with melted Gouda cheese and crisp pancetta is fancy twist on hot browns. 

Miniature Hot Browns
Yield: 24 bite-sized open face sandwiches
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  1. 12 thin slices pancetta
  2. Sun-Dried Tomato Aïoli (recipe follows)
  3. 24 thin French baguette slices
  4. 24 (1-inch-square) pieces Gouda cheese
  5. 24 (1-inch-square) pieces thinly sliced smoked turkey, rolled into cylinders
  6. ½ pint grape tomatoes, quartered
  7. ½ teaspoon salt
  8. ½ teaspoon ground black pepper
  9. Garnish: microgreens
  1. Unwind each slice of pancetta into a long strip. Cut each strip in half, and tightly roll each strip into a rosette. In a large skillet over medium heat, cook the pancetta rosettes until crisp, turning often to brown each side. Transfer to a plate lined with paper towels to drain, and set aside.
  2. Preheat oven to 400˚. Line a baking sheet with parchment paper, and set aside.
  3. Spread about 1 teaspoon Sun-Dried Tomato Aïoli on each baguette slice, then top each with a piece of cheese. Place the baguette slices on the prepared baking sheet, and bake for 8 to 10 minutes, or until the cheese is melted.
  4. Top each sandwich with a piece of turkey, a prepared pancetta rosette, and a piece of tomato; sprinkle evenly with salt and pepper. Garnish with microgreens, if desired. Serve immediately.
TeaTime Magazine
Sun-Dried Tomato Aïoli
Yield: approximately 1½ cups
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  1. 2 tablespoons chopped oil-packed sun-dried tomatoes
  2. 2 tablespoons fresh lemon juice
  3. 1 egg yolk
  4. 1 cup canola oil
  5. 1 teaspoon salt
  1. In the work bowl of a food processor, combine the sun-dried tomatoes, lemon juice, and egg yolk. Pulse until combined. With the processor running, slowly drizzle oil in a very thin stream through the spout. Stir in the salt.
  1. Remaining aïoli can be refrigerated in an airtight container for up to 5 days. It may be used as a dip for crudités or as a spread for sandwiches.
TeaTime Magazine

  From TeaTime May/June 2009

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