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Kentucky Hot Brown Sliders

Kentucky hot brown sliders with pull-apart Hawaiian sweet rolls, layered deli turkey and tomatoes, then baked until saucy and tender. Finished under the broiler for golden-bubbly Mornay sauce and crisp bacon-topped edges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

Slider rolls base
  • 12 slider rolls (Hawaiian sweet rolls)
  • 1 lb deli turkey, thinly sliced
  • 2 large tomatoes, sliced thin
Bacon topping
  • 6 bacon strips, 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
  • 0.25 tsp paprika
  • 0.25 tsp fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the sliders release easily after baking.
  2. Slice the slider rolls in half horizontally and place the roll bottoms in the baking dish.
  3. Layer the deli turkey slices evenly over the roll bottoms, then top with the tomato slices.
  4. Pour the Mornay sauce generously over the turkey layer, then place the slider tops on and bake for 15 minutes.
Broil and finish
  1. Remove from the oven and place the crispy bacon strips across the top so they sit over the sauced surface.
  2. Switch to broil and broil for 2–3 minutes at the broiler setting until the tops are golden and the edges are crispy.
  3. Garnish with paprika and fresh parsley, then serve immediately while the Mornay sauce is still hot and bubbly.
Make the Mornay sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the all-purpose flour and cook for 1 minute.
  2. Slowly whisk in the warmed whole milk and stir until thickened, about 3–4 minutes.
  3. Remove from the heat and stir in the shredded sharp cheddar or Gruyère cheese, salt, white pepper, and nutmeg until smooth.

Notes

For the smoothest Mornay sauce, make sure the milk is warmed before whisking in so it thickens evenly without lumps. Refrigerate leftovers in an airtight container up to 3 days; reheat covered at 325°F until hot. Freezing isn’t recommended because the sauce can separate after thawing. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend in the roux.