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Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart open-face turkey sliders drenched in golden, bubbly Mornay sauce with crisp bacon and broiled toasty edges. Bake in a 9x13 dish for an easy slider recipe that’s perfect party food and a true Kentucky Derby food-style comfort meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Slider base and filling
  • 12 slider rolls (Hawaiian sweet rolls) Use slider-sized Hawaiian sweet rolls.
  • 1 lb deli turkey, thinly sliced Thinly sliced deli turkey keeps the layers even.
  • 6 bacon strips, cooked until crispy Cook until crisp so they stay crunchy after broiling.
  • 2 large tomatoes, sliced thin Slice thin for quick heating and easy layering.
For the Mornay sauce
  • 2 tbsp butter Unsalted or salted both work.
  • 2 tbsp all-purpose flour Helps thicken the sauce.
  • 1.5 cup whole milk, warmed Warming prevents lumps when whisking into the roux.
  • 1 cup sharp cheddar or Gruyère cheese, shredded Use one cheese or a blend.
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp nutmeg
  • paprika and fresh parsley for garnish Use for color on top right before serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Slice slider rolls in half horizontally and place the roll bottoms in the baking dish.
  3. Layer turkey slices evenly over the roll bottoms, then top with tomato slices.
  4. Pour the Mornay sauce generously over the turkey layer, then place slider tops on.
Make the Mornay sauce
  1. Melt butter in a saucepan over medium heat, then whisk in flour and cook for 1 minute.
  2. Slowly whisk in warm milk and stir until thickened, about 3–4 minutes, until the sauce coats a spoon.
  3. Remove from heat and stir in shredded cheese, salt, white pepper, and nutmeg until smooth.
Bake, broil, and serve
  1. Bake at 350°F for 15 minutes, until the centers are hot and the sauce is bubbling around the edges.
  2. Remove from oven, place bacon strips across the top, switch to broil, and broil for 2–3 minutes until the tops are golden with crispy edges.
  3. Garnish with paprika and fresh parsley and serve immediately.

Notes

Pro tip: Whisk the warm milk in slowly to keep the Mornay sauce silky and lump-free. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because the rolls may soften and the sauce can change texture. Dietary swap: For a lighter option, use low-fat milk and reduce cheese to 3/4 cup for a thinner, less rich sauce.