Go Back

Kentucky Hot Brown Sliders

Kentucky hot brown sliders with pull-apart Hawaiian rolls, layered turkey and tomato, then drenched in a golden bubbly Mornay sauce. Broiled edges turn toasty brown and bacon strips crisp on top for a Derby-style open-face sandwich slider.
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
  • 12 Hawaiian sweet rolls Use slider rolls sized for 9x13 pan; keep as intact as possible before slicing.
Turkey and toppings
  • 1 lb deli turkey, thinly sliced
  • 6 bacon, cooked until crispy
  • 2 tomatoes, sliced thin Slice thin so they soften without excess watery pooling.
For the Mornay sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk, warmed
  • 1 cup sharp cheddar or Gruyère cheese, shredded Use finely shredded cheese for faster melting.
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp nutmeg
  • paprika and fresh parsley for garnish Optional but recommended for color and classic flavor.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Slice slider rolls in half horizontally and place the roll bottoms in the baking dish.
  3. Layer deli turkey slices evenly over the roll bottoms, then top with thin-sliced tomatoes.
Make the Mornay sauce
  1. Melt butter in a saucepan over medium heat until foaming.
  2. Whisk in the all-purpose flour and cook for 1 minute.
  3. Slowly whisk in warmed whole milk, then stir until thickened, about 3–4 minutes.
  4. Remove from the heat and stir in shredded sharp cheddar or Gruyère, salt, white pepper, and nutmeg until smooth.
  5. Pour the Mornay sauce generously over the turkey layer, then place the slider tops on.
Bake and broil
  1. Bake for 15 minutes at 350°F until hot throughout and beginning to bubble.
  2. Remove from the oven, place crispy bacon strips across the top, switch to broil, and broil for 2–3 minutes until the tops are golden and edges are crispy.
  3. Garnish with paprika and fresh parsley and serve immediately.

Notes

Pro tip: warm the milk before adding so the roux stays smooth and thickens evenly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat covered at 325°F until warmed through. Freezing is not recommended because the Mornay sauce can separate after thawing. For a lighter option, use low-fat milk and reduced-fat cheddar, keeping the same simmer time so the sauce still thickens.