Kentucky Hot Brown Sliders
Kentucky Hot Brown Sliders feature tender slices of turkey, crunchy bacon, juicy tomatoes, a homemade cheese sauce on Hawaiian sweet rolls all topped with a delicious glaze!
A FLAVORFUL HANDHELD SANDWICH RECIPE
Kentucky Hot Brown Sliders are a delicious twist on the classic Hot Brown sandwich. These handheld sliders are so unique and are a little sweet and a little savory. What really sets these mini sandwiches apart is the cheesy sauce (called a mornay sauce)! Y’all, this cheese sauce is out-of-this-world good! Don’t look at the ingredients and scroll away – I know it’s tempting but I promise it is 100% worth it! It’s not as hard or as fancy as it sounds, but it really makes these sandwiches incredible. They are great for your Kentucky Derby parties, game nights, or even as a fun dinner!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
A Kentucky Hot Brown is a classic American open-faced sandwich that originated in Louisville, Kentucky. It is traditionally made with sliced turkey, bacon, and Mornay sauce. The sandwich is typically served on toasted bread and topped with tomato slices and grated Parmesan cheese. The Kentucky Hot Brown is then broiled until the cheese is melted and bubbly. Most of us are familiar with this sandwich as it is very popular to serve at the Kentucky Derby.
Mornay sauce is the white cheese sauce that we make for these sliders. I call it a cheese sauce so it’s less intimidating. It’s the perfect topping for your Kentucky Hot Brown Sliders.
Of course not. If you don’t have the time or energy you can just get some good melty cheese to put on top. Velveeta makes a queso blanco cheese that you could melt and use on top of these.
No problem. Try some mozzarella, Swiss, Gouda, or white cheddar in its place.
Cover any leftovers with aluminum foil to reheat in the oven. If you don’t cover them, they’ll burn. Alternatively, you can use the microwave.
Leftovers should be stored in an airtight container or bag in the refrigerator for up to 3 days. Leftovers can also be frozen for up to 3 months as well.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter and all purpose flour – these combine to make the roux to thicken the cream sauce.
- nutmeg – nutmeg is a classi ingredient in a Mornay sauce. It is not strong but adds that special something in the background that really sets this sauce apart. You can leave it out if you prefer.
- whole milk – whole milk really makes a difference in creaminess. The more fat, the more creamy the sauce will be. You can use a 2% milk if you must but do not use a skim milk.
- shredded gruyere cheese – I talk about substitutions above in the FAQ section.
- Hawaiian rolls – we like the sweetness these adds but you could certainly use dinner rolls.
- sliced deli turkey– can use any leftover turkey meat or even chicken if you prefer.
- bacon– if you don’t want to take the time to cook up some bacon, you can use the store-bought bacon pieces that come in those little bags (usually found where salad toppings are located in your grocery store.)
- light brown sugar, dijon mustard, Worcestershire sauce, dried onion flakes, garlic powder – these combine to make the glaze. You can tailor this to your tastes and remove any ingredient you do not like.
HOW TO MAKE KENTUCKY HOT BROWN SLIDERS
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Make the cheese sauce first. Melt the butter in a small saucepan. Whisk in the flour, salt, pepper, and nutmeg until smooth. Cook for 1 minute. Slowly stream in the milk while whisking constantly.
Bring to a simmer and simmer for 1 minute; continue to whisk. Take off the heat then whisk in the cheese until melted. Set aside.
Slice the Hawaiian rolls in half lengthwise. Place the bottom half of the rolls, cut side up into the prepared baking dish. Layer the turkey on top of the rolls.
Then layer the crispy bacon on top of the turkey. Dollop the cheese sauce over the top and gently spread it out.
Top each roll with a tomato slice. Evenly add the shredded gruyere cheese on top.
Place the other half of the rolls on top. In a separate small bowl, stir together the butter, brown sugar, dijon, Worcestershire, onion flakes, and garlic powder until well combined.
Brush the butter mixture all over the rolls. It may seem like too much but use it all. Cover with nonstick foil (or spray foil with nonstick cooking spray) and cover the baking dish. If possible, try not to let the aluminum foil touch the tops of the rolls. Bake for about 20 minutes. Uncover and then bake an additional 5 minutes or until the rolls are browned on top.
Allow to cool for about 5-10 minutes, then slice and serve.
CRAVING MORE RECIPES?
- Pizza Pull-Apart Sliders
- French Dip Sliders
- Garlic Bread Italian Sliders
- Honey Mustard Ham Sliders
- Sausage, Egg and Cheese Breakfast Sliders
- Kentucky Hot Brown Sliders
- Italian Grinder Sliders
- Chicken Bacon Ranch Sliders
- Leftover Thanksgiving Sliders
- Monte Cristo Sliders
- Big Mac Sliders
- Reuben Sliders
- Crock Pot Buffalo Chicken Sliders
- Kentucky Butter Cake
Kentucky Hot Brown Sliders
Ingredients
For the cheese sauce:
- 2 Tablespoons salted butter
- 2 Tablespoons all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch nutmeg
- 1 cup whole milk
- ½ cup shredded gruyere cheese
For the sliders:
- 12 Hawaiian rolls (one package)
- 1 pound sliced deli turkey
- 12 ounces bacon, cooked crispy and chopped
- 12 slices small tomato
- 1 cup shredded gruyere
For the butter topping:
- ½ cup salted butter, melted
- 2 Tablespoons light brown sugar, packed
- ½ Tablespoon dijon mustard
- ½ Tablespoon Worcestershire sauce
- 1 teaspoon dried onion flakes
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Make the cheese sauce first. Melt 2 Tablespoons salted butter in a small saucepan. Whisk in 2 Tablespoons all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper and pinch nutmeg. Cook for 1 minute.
- Slowly stream in 1 cup whole milk while whisking constantly. Bring to a simmer and simmer for 1 minute; continue to whisk.
- Take off the heat then whisk in 1/2 cup shredded gruyere cheese until melted. Set aside.
- Slice 12 Hawaiian rolls in half lengthwise. Place the bottom half of the rolls, cut side up into the prepared baking dish.
- Layer 1 pound sliced deli turkey on top of the rolls.
- Then layer 12 ounces bacon, cooked crispy and chopped on top of the turkey.
- Dollop the cheese sauce over the top and gently spread it out.
- Top the rolls evenly with 12 slices small tomato. I try to put one tomato slice on each roll if possible.
- Evenly add 1 cup shredded gruyere on top.
- Place the other half of the rolls on top.
- In a separate small bowl, stir together 1/2 cup salted butter, melted, 2 Tablespoons light brown sugar, packed, 1/2 Tablespoon dijon mustard, 1/2 Tablespoon Worcestershire sauce, 1 teaspoon dried onion flakes and 1/2 teaspoon garlic powder until well combined.
- Brush the butter mixture all over the rolls. It may seem like too much but use it all.
- Cover with nonstick foil (or spray foil with nonstick cooking spray) and cover the baking dish. If possible, try not to let the aluminum foil touch the tops of the rolls.
- Bake for about 20 minutes. Uncover and then bake an additional 5 minutes or until the rolls are browned on top.
- Allow to cool for about 5-10 minutes, then slice and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Fantastic recipe. I am lucky enough to have eaten this sandwich twice at the famous Brown Hotel in Louisville. Your recipe is great. I have not eaten it with guyere. Only with parmesan and romano.
Lucky you Jim!! And thank you so very much for taking the time to comment! It really does mean so much to me!