This recipe doesn't seem to follow the original recipe exactly, but it looks like it is a pretty close approximation. Also, this recipe is meant to be an appetizer, not a meal. We made some modifications in order to eat it for dinner at our house. I couldn't find "snack rye bread." I think those are almost like rye chips? Anyway, I wasn't about to hit up 5 specialty grocery stores just to look for this one thing. I bought regular rye bread and cut each large slice in half. Worked just fine.
Also, did you know there are multiple types of rye bread out there? There's dill, Jewish, light, dark, pumpernickel.... I had no idea what the differences were so I chose Jewish. Sounded interesting.
- 1 tsp chicken bouillon granules
- 1/4 cup boiling water
- 3 Tbsp butter
- 2 Tbsp all-purpose flour
- 3/4 cup half & half
- 1 cup shredded Swiss cheese
- 17 slices snack rye bread
- 6 oz sliced deli turkey
- 1 small, white onion, thinly sliced and separated into rings
- 5 slices of thick-cut bacon, cooked and crumbled
- 2 Tbsp minced fresh parsley
Preheat oven to 350 degrees. Dissolve bouillon in water; set aside. 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.
Place bread on two 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.
Serves 18
Total Time: 30 minutes
Recipe from Taste of Home
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