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Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart Hawaiian roll sandwiches layered with turkey and tomato, then baked and drenched in a golden Mornay sauce. Finish with crispy bacon and a brief broil so the edges turn toasty brown.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Slider rolls
  • 12 slider rolls (Hawaiian sweet rolls)
Turkey layer
  • 1 lb deli turkey, thinly sliced
Bacon topping
  • 6 bacon, cooked until crispy
Tomato layer
  • 2 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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

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 bottoms in the baking dish.
  3. Layer turkey slices evenly over the roll bottoms, then top with tomato slices.
  4. Pour Mornay sauce generously over the turkey layer, then place slider tops on and bake for 15 minutes.
Make the Mornay sauce
  1. Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute.
  2. Slowly whisk in warm milk and stir until thickened, about 3–4 minutes.
  3. Remove from heat and stir in shredded cheese, salt, pepper, and nutmeg until smooth.
Broil and finish
  1. Remove from oven, place bacon strips across the top, and switch to broil.
  2. 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

For the creamiest, lump-free sauce, keep the milk warmed and whisk continuously as it thickens. Store assembled sliders covered in the refrigerator up to 3 days; reheat at 325°F until hot and bubbly. Freezing is not recommended because the rolls can lose texture after thawing. For a lighter option, use low-fat milk and reduced-fat shredded cheese while keeping the same thickening time.