An open-faced turkey bite with melted Gouda cheese and crisp pancetta is fancy twist on hot browns.
Miniature Hot Browns
2015-04-10 01:22:49
Yield: 24 bite-sized open face sandwiches
Ingredients
- 12 thin slices pancetta
- Sun-Dried Tomato Aïoli (recipe follows)
- 24 thin French baguette slices
- 24 (1-inch-square) pieces Gouda cheese
- 24 (1-inch-square) pieces thinly sliced smoked turkey, rolled into cylinders
- ½ pint grape tomatoes, quartered
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Garnish: microgreens
Instructions
- 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.
- Preheat oven to 400˚. Line a baking sheet with parchment paper, and set aside.
- 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.
- 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 https://www.teatimemagazine.com/
Sun-Dried Tomato Aïoli
2015-04-10 01:25:23
Yield: approximately 1½ cups
Ingredients
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 2 tablespoons fresh lemon juice
- 1 egg yolk
- 1 cup canola oil
- 1 teaspoon salt
Instructions
- 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.
Notes
- 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 https://www.teatimemagazine.com/
From TeaTime May/June 2009
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