Go Back

Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart Hawaiian roll sandwiches drenched in golden Mornay sauce, layered with turkey and tomato, then baked until bubbly. Finished under the broiler for crisp, toasty edges with bacon strips on top.
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 base
  • 12 slider rolls (Hawaiian sweet rolls) Use slider rolls sized for pull-apart sandwiches.
  • 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
  • paprika and fresh parsley for garnish Use for final topping and color.

Equipment

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

Method
 

Prep the dish and assemble the slider layers
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Slice the slider rolls in half horizontally and place the roll bottoms in the baking dish.
  3. Layer the deli turkey evenly over the roll bottoms, then top with the 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.
  2. Slowly whisk in the warmed whole milk and stir until thickened, about 3–4 minutes.
  3. Remove the saucepan from the heat and stir in the shredded cheddar or Gruyère, salt, white pepper, and nutmeg until smooth.
Bake, broil, and finish
  1. Pour the Mornay sauce generously over the turkey layer.
  2. Place the slider tops on and bake for 15 minutes at 350°F.
  3. Remove from the oven, place the crispy bacon strips across the top, then switch to broil.
  4. Broil for 2–3 minutes until the tops are golden and the edges are crispy, watching closely to avoid burning.
  5. Garnish with paprika and fresh parsley, then serve immediately.

Notes

Pro tip: Warm the milk before adding so the sauce thickens faster and stays smooth. Refrigerate assembled leftovers in an airtight container up to 3 days; reheat covered in a 325°F oven until hot, 10–15 minutes, and add a minute of broil if you want more browning. Freezing is not recommended because the cheese sauce can separate when thawed. For a lighter swap, use turkey breast and reduced-fat cheddar to cut saturated fat while keeping the Mornay texture.