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Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart Hawaiian rolls layered with turkey and tomato, then drenched in a golden, bubbly Mornay sauce and topped with crisp bacon. Baked until hot through and broiled for toasty, crisp edges, these party sliders make an easy slider recipe that feels like an open-face turkey sandwich.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Slider base
  • 12 slider rolls (Hawaiian sweet rolls)
  • 1 lb deli turkey, thinly sliced
  • 6 bacon strips, cooked until crispy
  • 2 large 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
  • 0.25 paprika for garnish
  • 0.25 fresh parsley for garnish

Equipment

  • 1 Cast iron skillet
  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the slider rolls release easily.
  2. Slice the slider rolls in half horizontally and place the bottoms in the baking dish.
  3. Layer the deli turkey slices evenly over the roll bottoms, then top with the tomato slices.
  4. Pour the Mornay sauce generously over the turkey layer so the filling is well coated before baking.
  5. Place the slider tops on and bake for 15 minutes, until hot through and bubbling at the edges.
Make Mornay sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the all-purpose flour and cook for 1 minute.
  2. Slowly whisk in the warmed whole milk and stir until the sauce thickens, about 3–4 minutes.
  3. Remove from heat and stir in the shredded sharp cheddar or Gruyère cheese, salt, white pepper, and nutmeg until smooth.
Crisp and finish
  1. Remove from the oven, place the bacon strips across the top, and switch to broil.
  2. Broil for 2–3 minutes until the tops are golden and the edges are crispy.
  3. Garnish with paprika and fresh parsley and serve immediately.

Notes

Pro tip: warm the milk before adding so the sauce thickens smoothly with fewer lumps. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 325°F oven until hot throughout. Freezing is not recommended because the sauce can separate when thawed. For a lighter option, use reduced-fat cheese and turkey breast (still cook to hot throughout).