Go Back

Kentucky Hot Brown Sliders

Kentucky hot brown sliders with pull-apart Hawaiian sweet rolls are layered with deli turkey and tomatoes, then drenched in a golden bubbly Mornay sauce. Baked until hot and melty, they finish under the broiler for toasty brown edges and crispy bacon.
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: 650
Ingredients Equipment Method Notes

Ingredients
  

Slider rolls
  • 12 slider rolls (Hawaiian sweet rolls)
Turkey and toppings
  • 1 lb deli turkey, thinly sliced
  • 6 bacon strips, 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
  • paprika for garnish
  • fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the pan and roll base
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Slice the slider rolls in half horizontally and place the bottoms in the baking dish.
Layer the turkey and tomatoes
  1. Layer the deli turkey slices evenly over the roll bottoms.
  2. Top with the sliced tomatoes in an even layer.
Make the Mornay sauce
  1. Melt the butter in a saucepan over medium heat, whisking until smooth.
  2. Whisk in the flour and cook for 1 minute.
  3. Slowly whisk in the warmed milk and stir until thickened, about 3–4 minutes.
  4. Remove from heat and stir in the shredded cheese, salt, white pepper, and nutmeg until smooth.
Bake and broil to 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 for blistering.
Garnish and serve
  1. Garnish with paprika and fresh parsley, using a light shake for color.
  2. Serve immediately while the sauce is hot and bubbly.

Notes

For the smoothest sauce, keep whisking while adding the warmed milk so no flour lumps form. Store leftovers covered in the fridge for up to 3 days; reheat in a 325°F oven until hot. Freezing isn’t recommended because the Mornay sauce can break when thawed and reheated. For a lighter swap, use low-fat milk and a reduced-fat cheddar, keeping the thickening steps the same.