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Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart Hawaiian rolls layered with sliced turkey and tomato, then drenched in a golden Mornay sauce. These hot brown recipe sliders bake until bubbly and finish under the broiler for toasty, crisp edges with bacon on top.
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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 base
  • 12 slider rolls (Hawaiian sweet rolls) Use rolls for pull-apart texture.
  • 1 lb deli turkey, thinly sliced Thin slices help layer evenly.
  • 6 strips bacon, cooked until crispy Crispy bacon tops the broiled finish.
  • 2 large tomatoes, sliced thin Keep slices thin for even bake.
For the Mornay sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk, warmed Warm milk prevents lumps.
  • 1 cup sharp cheddar or Gruyère cheese, shredded Use either for a classic Mornay flavor.
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp nutmeg
  • paprika and fresh parsley for garnish Paprika adds color; parsley adds freshness.

Equipment

  • 1 cast iron skillet

Method
 

Assemble and bake
  1. Preheat oven to 350°F and grease a 9x13 baking dish with light coating so the rolls don’t stick.
  2. Slice the slider rolls in half horizontally and place the roll bottoms in the baking dish in an even layer.
  3. Layer the deli turkey slices evenly over the roll bottoms so every roll gets coverage.
  4. Top the turkey with the sliced tomatoes in a thin, even layer.
  5. Make the Mornay sauce by melting butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute.
  6. Slowly whisk in the warmed milk and stir until thickened, about 3–4 minutes, until the sauce coats the back of a spoon.
  7. Remove from heat and stir in the shredded cheese, salt, white pepper, and nutmeg until smooth and fully combined.
  8. Pour the Mornay sauce generously over the turkey layer to reach the edges, then place the slider tops on and bake for 15 minutes at 350°F.
Broil, finish, and serve
  1. Remove from the oven and lay the crispy bacon strips across the top so they cover the surface evenly.
  2. Switch to broil and broil for 2–3 minutes until the tops are golden and the edges are crispy.
  3. Garnish with paprika and fresh parsley and serve immediately while the sauce is hot and bubbly.

Notes

For the smoothest Mornay, warm the milk before whisking and stir constantly until thickened. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the sauce can break when thawed and reheated. For a lighter option, use low-fat milk and a reduced-fat cheddar (the texture will be slightly less rich but still creamy).