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Kentucky Hot Brown Sliders

Kentucky hot brown sliders with pull-apart Hawaiian rolls, layered turkey and tomato, then drenched in a golden Mornay sauce. Finished with crispy bacon strips and broiled toasty edges for a Derby-style open-face 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 slider rolls (Hawaiian sweet rolls)
Turkey and toppings
  • 1 lb deli turkey, thinly sliced
  • 6 bacon, cooked until crispy
  • 2 large tomatoes, sliced thin
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
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp nutmeg
  • 1 paprika for garnish
  • 1 fresh parsley for garnish

Equipment

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

Method
 

Prep and assemble
  1. Preheat 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 sliced tomatoes.
Make the Mornay sauce
  1. Melt butter in a saucepan over medium heat.
  2. Whisk in flour and cook 1 minute, until the mixture looks smooth and slightly foamy.
  3. Slowly whisk in the warmed whole milk and stir until thickened, about 3–4 minutes.
  4. Remove from heat and stir in shredded cheddar or Gruyère, salt, white pepper, and nutmeg until smooth.
Bake and broil
  1. Pour Mornay sauce generously over the turkey layer, then place slider tops on.
  2. Bake for 15 minutes at 350°F, until the sauce is bubbling around the edges.
  3. Remove from oven, place bacon strips across the top, switch to broil, and broil for 2–3 minutes until tops are golden and edges are crispy.
  4. Garnish with paprika and fresh parsley and serve immediately.

Notes

Make-ahead tip: assemble the roll bottoms with turkey and tomato, cover, and refrigerate up to 24 hours; bake and broil just before serving for the best broiled edges. Store leftovers in the refrigerator up to 3 days, reheat covered in a 325°F oven until warmed through. Freezing is not recommended because the Mornay sauce texture can break. Dietary swap: use sliced turkey breast and swap whole milk for lactose-free milk for a close texture in the sauce.