Go Back

Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart Hawaiian roll sandwiches baked with turkey, tomatoes, and a creamy Mornay sauce. The tops get golden and crisp under the broiler for toasty, gooey open-face slider magic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

slider rolls (Hawaiian sweet rolls)
  • 12 slider rolls (Hawaiian sweet rolls)
deli turkey
  • 1 lb deli turkey, thinly sliced
bacon
  • 6 strips bacon, cooked until crispy
tomatoes
  • 2 tomatoes, sliced thin
Mornay sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk, warmed
  • 1 cup sharp cheddar or Gruyère cheese, shredded
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp nutmeg
  • 1 paprika and fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 saucepan
  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the sliders don’t stick during bake time.
  2. Slice the slider rolls in half horizontally and place the cut bottoms in the greased baking dish.
  3. Layer the deli turkey slices evenly over the roll bottoms, then top with the thinly sliced tomatoes.
Make the Mornay sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute to form a roux.
  2. Slowly whisk in the warmed whole milk, stirring until the sauce thickens, about 3–4 minutes, until it coats the back of a spoon.
  3. Remove the saucepan from the heat and stir in the shredded cheddar or Gruyère, salt, white pepper, and nutmeg until smooth and glossy.
Bake, broil, and serve
  1. Pour the Mornay sauce generously over the turkey and tomato layer, then place the slider tops on top.
  2. Bake at 350°F for 15 minutes until the sauce is bubbling around the edges and through the center.
  3. Remove from the oven, place the crispy bacon strips across the top, switch to broil, and broil for 2–3 minutes until the tops are golden and the edges are crisp.
  4. Garnish with paprika and fresh parsley and serve immediately.

Notes

For the smoothest Mornay, keep the milk warm before whisking so the sauce thickens quickly without lumps. Store covered in the refrigerator up to 3 days; reheat in a 325°F oven until hot. Freezing is not recommended because the sauce can separate when thawed. For a lighter option, swap whole milk for 2% milk and use reduced-fat cheddar while keeping the same thickening steps.