Kentucky Hot Brown Sliders
If you love a classic Kentucky Hot Brown, wait until you try it in slider form! These Kentucky Hot Brown Sliders take all the rich, cheesy, and savory goodness of the iconic open-faced sandwich and pack it into soft, buttery rolls.
With layers of roasted turkey, crispy bacon, creamy Mornay sauce, and a touch of tomato, these bite-sized delights are perfect for game days, Derby parties, or any time you’re craving serious comfort food. Whether you serve them as an appetizer or a main dish, they’re guaranteed to be a hit!
What is a Kentucky Hot Brown?
This iconic sandwich was originally conceptualized in 1926 by Fred K. Schmidt, a chef at Louisville Kentucky’s Brown Hotel. You can read all about it here. It was meant to be a sort of late-night snack after guests of the hotel attended their popular dinner dance.
The Brown Hotel is still serving the Kentucky Hot Brown to its guests and people who come from all around to try the iconic sandwich. Now you can try the sandwich for yourself at home with this recipe.
Helpful Tips
- Separating each roll before adding any toppings makes it so much easier to serve the rolls after cooking. It can be very messy and difficult to cut through them later.
- The moisture in the tomato can cause the top bun to slide off during cooking. A helpful tip is to slice the tomato and lay the slices on a paper towel to draw out some of the moisture before adding them to the sandwich.
- If you want a less messy and/or less caloric sandwich, you can leave off the butter sauce that’s poured over the top.
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Kentucky Hot Brown Sliders
Ingredients
- 12 Hawaiian Rolls
- 1 pound turkey sliced
- 12 white cheddar cheese cut into squares
- 6 slices bacon cooked and quartered
- 12 slices tomato
For the Mornay sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 3/4 cup white cheddar cheese shredded
- salt and pepper to taste
- a dash of nutmeg
For the butter sauce topping:
- 1/2 cup butter melted
- 1 tablespoon Dijon mustard
- 1 tablespoon dried minced onion
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 350° F (175° C). Line a 9×13" pan with parchment paper. Set aside.
- To make the mornay sauce, melt butter in a small sauce pan. Whisk in flour and cook for 2 minutes. Add milk and whisk together. Bring to a boil and whisk constantly until thickened, about 2 minutes. Add shredded cheese and stir to combine. Remove from heat, season with salt and pepper to taste and set aside.
- Cut the rolls in half and separate. Put the bottom half of the rolls into the prepared pan. Top with turkey, cheese, bacon, and tomato slices.
- Add a spoonful of mornay sauce on top of each. Set the tops on the rolls.
- In a bowl, stir together melted butter, Dijon mustard, dried onions and Worcestershire sauce. Pour or spoon mixture over the top of the rolls so each gets covered well and the sauce runs down the sides.
- Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more or until the tops are crispy and lightly browned.
Notes
- Separating each roll before adding any toppings makes it so much easier to serve the rolls after cooking. It can be very messy and difficult to cut through them later.
- The moisture in the tomato can cause the top bun to slide off during cooking. A helpful tip is to slice the tomato and lay the slices on a paper towel to draw out some of the moisture.
