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Kentucky Hot Brown Sliders

Kentucky hot brown sliders with pull-apart Hawaiian rolls, layered turkey and tomato, then drenched in a golden, bubbly Mornay sauce. Bacon strips go on top and the broiler toasts the edges until crisp and toasty.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

slider rolls
  • 12 Hawaiian sweet rolls
turkey layer
  • 1 lb deli turkey, thinly sliced
  • 2 tomatoes, sliced thin
bacon topping
  • 6 bacon, cooked until crispy
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 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. You should have a ready, lightly greased surface so the sliders lift easily.
  2. Slice the slider rolls in half horizontally and place the bottom halves in the baking dish. Spread them evenly in a single layer so the sauce covers uniformly.
  3. Layer the thinly sliced deli turkey evenly over the roll bottoms, then top with the sliced tomatoes. Aim for even coverage so every slider gets turkey and tomato.
  4. Pour the Mornay sauce generously over the turkey layer. Add enough that it pools slightly between rolls for that drenched, bubbly finish.
  5. Place the slider tops on and bake for 15 minutes at 350°F. Look for bubbling sauce around the edges and across the tops.
Make the Mornay sauce
  1. In a saucepan over medium heat, melt the butter. Keep it moving until fully melted and foamy.
  2. Whisk in the flour and cook for 1 minute. The mixture should turn slightly darker and smell nutty.
  3. Slowly whisk in the warmed whole milk and stir until thickened, about 3–4 minutes. The sauce should coat the back of a spoon.
  4. Remove the saucepan from the heat and stir in the shredded cheese, salt, white pepper, and nutmeg until smooth. The texture should be glossy and evenly melted.
Finish with broiler and garnish
  1. Remove the sliders from the oven and place the crispy bacon strips across the top. Distribute them so each slider gets a bacon bite.
  2. Switch to broil and broil for 2–3 minutes until the tops are golden and edges are crispy. Watch closely so the cheese-browned spots turn toasty without burning.
  3. Garnish with paprika and fresh parsley and serve immediately. Finish right before serving for the best contrast of crispy tops and hot, stretchy sauce.

Notes

Pro tip: warm the milk so the sauce thickens smoothly without lumps. Store leftovers covered in the fridge for up to 3 days; reheat in a 325°F oven until hot and bubbling. Freezing is not recommended because the Mornay sauce can separate after thawing. For a lighter swap, use low-fat milk and reduce cheese slightly (keep the thickening method the same) to lower calories while keeping the sauce thick.