Baby Pumpernickel Turkey-Bacon Cheese Melts

“This recipe will make about 48-50 appetizers but the recipe can be reduced but half, these are always the first to vanish at my get-togethers, but don't wait for the holidays to make these, serve these as a snack! This will work good with chicken in place of turkey, but the turkey is better!”
1hr 3mins

Ingredients Nutrition

  • 48 slices pumpernickel cocktail bread
  • 3 tablespoons butter
  • 1 -2 jalapeno pepper, seeded and finely chopped
  • 6 tablespoons flour
  • 3 cups old cheddar cheese, grated
  • 6 -7 cups finely chopped cooked turkey or 6 -7 cups cooked chicken
  • 2 cups half-and-half cream or 2 cups full-fat milk
  • salt and black pepper
  • Tabasco sauce (optional)
  • 34 cup grated parmesan cheese (you can use more)
  • 7 -8 slices bacon, cooked and crumbled
  • 7 -8 firm plum tomatoes, thinly sliced


  1. Place the pumpernickel slices onto a large baking sheet; broil 6-inches from heat source for about 4 minutes (watch closely not to burn!) set aside.
  2. Melt butter in a saucepan, add in the chopped jalapeno, stir with wooden spoon for 1 minute.
  3. Add in flour and whisk until smooth.
  4. Gradually add in the half and half cream; cook over medium heat whisking continously until thickened and hot.
  5. Add in the grated chedder cheese, stir until melted.
  6. Add in chopped turkey or chicken; season with salt and black pepper and cayenne (if using).
  7. Spoon EACH slice pumpernickel bread with the warm turkey/cheese mixture, then sprinkle with a small amount of grated Parmesan cheese, then sprinkle with the crumbled bacon .
  8. Bake in a 450 degree oven for about 3 minutes or until the Parmesan is melted.
  9. Remove from oven and top with a tomato slice then serve.

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