Go Back

Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart Hawaiian rolls layered with turkey and tomato, then drenched in a thick, cheesy Mornay sauce. The bake sets everything tender, and the broiler crisps the bacon-topped, toasty edges for a classic open-face sandwich vibe.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

slider rolls (Hawaiian sweet rolls)
  • 12 slider rolls (Hawaiian sweet rolls)
deli turkey, thinly sliced
  • 1 lb deli turkey, thinly sliced
bacon, cooked until crispy
  • 6 bacon, cooked until crispy
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
  • paprika and fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Prep and assemble
  1. Preheat oven to 350°F and grease a 9x13 baking dish. Use a light coating so the sliders release cleanly after baking.
  2. Slice slider rolls in half horizontally and place the bottoms in the baking dish. Arrange them snugly to encourage pull-apart layers.
  3. Layer deli turkey slices evenly over the roll bottoms, then top with sliced tomatoes. Distribute in an even layer so each slider gets turkey and tomato.
Make Mornay sauce
  1. Melt butter in a saucepan over medium heat. Whisking the fat while it melts helps the sauce start smoothly.
  2. Whisk in all-purpose flour and cook for 1 minute. Keep whisking so the roux smells lightly toasted, not burnt.
  3. Slowly whisk in warm whole milk and stir until thickened, about 3–4 minutes. Stop when it coats the back of a spoon and looks glossy.
  4. Remove from heat and stir in shredded sharp cheddar or Gruyère cheese, salt, white pepper, and nutmeg until smooth. Let the cheese fully melt for a lump-free pour.
  5. Pour Mornay sauce generously over the turkey layer, then place slider tops on. Pour slowly so the sauce fills the corners of the baking dish.
Bake, broil, and finish
  1. Bake for 15 minutes at 350°F until the rolls are set and the sauce is bubbling. Look for active bubbling around the edges and light golden tops.
  2. Remove from the oven, place bacon strips across the top, and switch to broil. Arrange bacon evenly so it crisps in place under the broiler.
  3. Broil for 2–3 minutes until the tops are golden and edges are crispy. Watch closely because broilers brown quickly.
  4. Garnish with paprika and fresh parsley and serve immediately. Finish right before serving to keep the tops crisp.

Notes

Pro tip: warm the milk before adding it to the roux so the Mornay sauce thickens smoothly without lumps. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven until hot throughout. Freezing is not recommended because the sauce can break and the rolls may soften. Dietary swap: use turkey slices and a dairy-free cheese blend, and swap butter for plant-based butter to make it more dairy-friendly while keeping the sauce texture.