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Kentucky Hot Brown Sliders

Kentucky hot brown sliders are pull-apart open-face turkey sandwich-style sliders layered with tomatoes and drenched in golden Mornay sauce. They bake until bubbly and broil briefly so the edges turn toasty brown under the broiler.
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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 rolls
  • 12 slider rolls (Hawaiian sweet rolls)
Turkey layer
  • 1 lb deli turkey, thinly sliced
Bacon topping
  • 6 bacon, cooked until crispy
Tomatoes
  • 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
  • 0.25 tsp paprika for garnish
  • 0.25 tsp fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 saucepan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the sliders release easily.
  2. Slice the slider rolls in half horizontally and place the bottoms in the baking dish.
  3. Layer the turkey slices evenly over the roll bottoms, then top with the sliced tomatoes.
Make the Mornay sauce
  1. Melt the butter in a saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
  3. Slowly whisk in the warmed whole milk, then stir until thickened, about 3–4 minutes.
  4. Remove from the heat and stir in the shredded cheese, salt, white pepper, and nutmeg until smooth.
Bake and broil
  1. Pour the Mornay sauce generously over the turkey layer, then place the slider tops on.
  2. Bake at 350°F for 15 minutes until hot and bubbly through the middle.
  3. Remove from the oven, place the crispy bacon strips across the top, and switch to broil.
  4. Broil for 2–3 minutes until the tops are golden and the edges are crispy.
Finish and serve
  1. Garnish with paprika and fresh parsley and serve immediately.

Notes

For the creamiest pull-apart texture, make sure the milk is warmed before whisking it in so the sauce thickens smoothly. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 325°F oven until hot. Freezing isn’t recommended because the Mornay sauce can separate after thawing. For a lighter option, use reduced-fat cheese while keeping the sauce thickening steps the same.