Kentucky Hot Brown Sliders

Kentucky Hot Brown Sliders take everything you love about the classic Louisville sandwich and turn it into irresistible party-perfect sliders. If you crave savory roast turkey loaded with crispy bacon and sharp cheese all wrapped up in fluffy Hawaiian rolls with a luscious Mornay sauce, these are made for you. I first made these for a Derby Day gathering and now friends ask for them every year since.

My favorite part is the buttery glaze on top, which bakes the rolls to a rich, golden finish that my guests rave about. Making these always brings back memories of the first spring I shared them with family on the patio.

Ingredients

• Hawaiian Sweet Rolls: Each pack gives you soft, mildly sweet bases for the sliders Choose the freshest pack where the rolls feel pillowy
• Turkey breast: Thinly sliced turkey keeps the texture tender and holds up under the sauce Ask your deli for freshly roasted or use good quality leftovers
• White sharp cheddar cheese: Makes each bite creamy and tangy Go for a block and slice it thick for best melting
• Bacon: Fry until crisp for a smoky crunch Use a thick cut for deeper flavor
• Tomato: Sliced to just a quarter inch These add freshness so choose ripe but firm ones
• Unsalted butter: Richness for both the sauce and the glaze Pick sweet cream butter if possible
• All purpose flour: Thickens your sauce without clumping Use fresh for best results
• Whole milk: Gives the Mornay sauce its silky body Use full fat for the classic taste
• Kosher salt and ground black pepper: To balance the flavors Freshly cracked pepper tastes best
• Dash nutmeg: Adds warmth and depth Fresh nutmeg brings out the best aroma
• Cheddar cheese: Shredded to help the Mornay sauce melt smoothly Use the same sharp variety for consistent flavor
• Dijon mustard: Brightens the butter glaze Use classic French Dijon for the right bite
• Poppy seeds: Add a gentle crunch and visual pop Fresh seeds give the best taste
• Worcestershire sauce: Lends umami to the glaze Choose a traditional brand for flavor

Step-by-Step Instructions

Make and thicken the Mornay Sauce:

Melt butter in a saucepan over medium heat until fully liquid Let it foam but not brown Whisk in flour a little at a time whisking constantly for two minutes to cook off raw taste Do not let it take on color Slowly stream in warm whole milk whisking nonstop until glossy and thick When it starts bubbling and leaves ribbons on the surface reduce heat Add kosher salt black pepper and a small grating of nutmeg Whisk in shredded cheddar until just melted Set aside and keep warm

Prepare the slider layers:

Use a long serrated knife to slice the whole set of Hawaiian rolls in half Keep each half attached as a sheet so you have one top and one bottom slab Lay the bottom slab in a parchment lined 9 by 13 pan

Layer fillings:

Arrange half the sliced turkey evenly over the bottom slab Top with all your cheddar cheese slices then scatter cooked bacon pieces over the cheese Lay a slice of tomato on each roll for a fresh note

Spread the Mornay sauce:

Gently spoon the warm thick Mornay sauce over the tomato layer Use a small offset spatula to cover everything right to the edge Spoon slowly so you do not make the rolls soggy

Add remaining turkey and close:

Layer the rest of the turkey over the sauce Cover with the top slab of rolls pressing lightly so they hold together

Make and pour the butter glaze:

In a bowl whisk together the melted butter Dijon mustard poppy seeds Worcestershire salt and pepper Make sure it looks completely mixed Slowly pour or brush the mixture evenly over the slider tops letting it soak into the nooks

Set and bake:

Cover the pan loosely with foil Let it sit at room temperature for ten minutes This helps the flavors mingle and the glaze soak in Bake covered at three fifty degrees for twenty minutes until heated through and cheese is melted

Brown the tops:

Remove the foil and let the sliders bake for five more minutes The tops should get golden and glossy Watch closely so they do not overbrown

Slice and serve:

Let the pan cool a couple minutes before using a sharp knife to cut between each slider Serve warm and melty for best enjoyment

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My favorite part of this recipe is the crunchy salty bacon nestled in every bite of gooey cheese and sauce It reminds me of Sunday dinners at my parents house where the smell of bacon and melting cheese meant something special was in the oven

Storage Tips

Store leftover sliders tightly wrapped in the refrigerator for up to three days To reheat place on a baking sheet and cover with foil Bake at three hundred twenty five degrees for ten to fifteen minutes until hot Do not microwave or the bread can go soggy These sliders are best fresh but leftovers make a stellar quick lunch

Ingredient Substitutions

You can use rotisserie chicken in place of turkey for a twist Swap out white cheddar for Swiss or Gruyere if you want a deeper nutty note For the sauce you can substitute half and half for milk for a richer result If you need a nut free version simply skip the nutmeg

Serving Suggestions

These sliders are a standout at game days picnic spreads and Sunday brunches Pair them with a green salad or classic coleslaw for a full meal For a Kentucky Derby party I like to serve with sweet tea and mini bourbon pecan pies Kids love these with a side of fruit salad

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Cultural and Historical Context

The Hot Brown is a storied Kentucky original first made at the Brown Hotel in Louisville in the nineteen twenties The classic version is served open faced with turkey Mornay sauce and broiled cheese all on toast This slider riff is my tribute to that local legend in easy to share party form The flavors still shout Kentucky hospitality and comfort

Recipe FAQs

→ What type of turkey works best for these sliders?

Thinly sliced turkey breast, whether freshly cooked or deli-style, works well for even layering and flavor.

→ Can I prepare the Mornay sauce ahead of time?

Yes, the Mornay sauce can be prepared in advance. Reheat gently and whisk before assembling the sliders.

→ Can I substitute other cheeses for the white cheddar?

You may use Swiss, provolone, or Monterey Jack, but sharp white cheddar gives a signature tang and depth.

→ How do I keep the buns from getting soggy?

Bake the sliders uncovered for the final minutes to help the tops brown and the bottoms stay toasty.

→ Are these sliders suitable for serving cold?

They're best hot and melty, but leftovers can be enjoyed cold or reheated gently in the oven.