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Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart Hawaiian roll sandwiches drenched in creamy Mornay sauce, topped with crisp bacon and broiled edges. Open-face turkey slider layers bake until bubbly, then broil toasting-brown on top for a party-ready finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the baking dish and rolls
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish. The surface should look lightly coated so the sliders release easily.
  2. Slice the slider rolls in half horizontally and place the roll bottoms into the baking dish. Arrange them in an even layer so the turkey spreads uniformly.
Layer turkey and tomatoes
  1. Layer the turkey slices evenly over the roll bottoms. Cover the base in a consistent single layer for balanced saucing.
  2. Top with the sliced tomatoes in an even layer. Keep them distributed so every slider gets a little tomato in the bake.
Make the Mornay sauce
  1. Melt the butter in a saucepan over medium heat. Wait until it is fully melted and beginning to look smooth.
  2. Whisk in the flour and cook for 1 minute. Stir constantly until the mixture looks slightly thickened and aromatic.
  3. Slowly whisk in the warmed milk and stir until thickened, about 3–4 minutes. Use steady whisking until it coats the back of a spoon.
  4. Remove from heat and stir in the shredded cheese, salt, pepper, and nutmeg until smooth. Stop when the sauce is glossy and lump-free.
Assemble, bake, and broil
  1. Pour the Mornay sauce generously over the turkey layer. Make sure the sauce reaches the edges of the dish.
  2. Place the slider tops on and bake for 15 minutes at 350°F. Bake until the sauce is bubbling around the edges.
  3. Remove from the oven, place the bacon strips across the top, then switch to broil. Ensure the bacon sits directly on top for crisping.
  4. Broil for 2–3 minutes until the tops are golden and edges are crispy. Watch closely so the cheese doesn’t darken too far.
Garnish and serve
  1. Garnish with paprika and fresh parsley. Finish right after broiling for the best warm, bubbly texture.
  2. Serve immediately. Lift a slider to show the sauce stretching from the pull-apart layers.

Notes

For the smoothest Mornay sauce, whisk the milk in slowly so no lumps form, then keep stirring until it thickens to a pourable consistency. Store covered in the refrigerator up to 3 days; reheat in a 325°F oven until hot throughout. Freezing is not recommended because the sauce texture can break after thawing. For a lighter option, use reduced-fat cheese and 2% milk to keep the sauce creamy with less fat.