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Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart Hawaiian roll sandwiches layered with thin-sliced turkey and tomato, then drenched in golden Mornay sauce. Baked until hot and set, topped with crispy bacon, and broiled until 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: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

slider rolls (Hawaiian sweet rolls)
  • 12 slider rolls (Hawaiian sweet rolls) Use 12 rolls for a standard pull-apart slider pan.
deli turkey, thinly sliced
  • 1 lb deli turkey, thinly sliced
bacon, cooked until crispy
  • 6 strips bacon, cooked until crispy Cook until crisp so it stays crunchy after broiling.
tomatoes, sliced thin
  • 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
  • 0.25 tsp paprika For garnish.
  • 0.5 tbsp fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and assemble the sliders
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the bottoms release easily. Use a light, even coating to prevent sticking.
  2. Slice the slider rolls in half horizontally and place the roll bottoms in the baking dish. Arrange them in a snug layer for even filling coverage.
  3. Layer the turkey slices evenly over the roll bottoms, then top with the tomato slices. Distribute the tomatoes so each slider gets a thin layer.
Make the Mornay sauce
  1. Melt the butter in a saucepan over medium heat until fully melted and glossy. Keep it at a steady medium heat so it doesn’t brown.
  2. Whisk in the all-purpose flour and cook for 1 minute. Stir constantly until it looks smooth and slightly thicker.
  3. Slowly whisk in the warmed whole milk and stir until thickened, about 3–4 minutes. The sauce should coat a spoon.
  4. Remove the saucepan from the heat and stir in the shredded sharp cheddar or Gruyère, salt, white pepper, and nutmeg until smooth. Mix until the cheese fully melts and the sauce looks glossy.
Bake, broil, and finish
  1. Pour the Mornay sauce generously over the turkey layer, then place the slider tops on. Make sure the sauce reaches the edges between rolls.
  2. Bake at 350°F for 15 minutes until hot throughout and lightly set. The top should look bubbly under the sauce.
  3. Remove from the oven, place the crispy bacon strips across the top, switch to broil, and broil for 2–3 minutes. Broil until the tops are golden and the edges are crispy.
  4. Garnish with paprika and fresh parsley and serve immediately. Add garnish right before serving for the brightest color.

Notes

For the cleanest pull-apart texture, warm the milk so the sauce thickens quickly and stays smooth. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven until hot, or microwave briefly (bacon may soften). Freezing is not recommended because the Mornay sauce can separate after thawing. For a lighter option, use reduced-fat cheese and omit the extra bacon brushing during broiling to cut saturated fat.