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Kentucky Hot Brown Sliders

Kentucky hot brown sliders with pull-apart Hawaiian rolls drenched in golden bubbly Mornay sauce and topped with crisp bacon. Layer turkey and tomatoes, bake until hot through, then broil to toast the edges for an easy slider recipe.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Slider rolls
  • 12 slider rolls
Turkey and topping
  • 1 lb deli turkey
  • 6 bacon strips Cooked until crispy
  • 2 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 sheet pan
  • 1 cast iron skillet
  • 1 saucepan

Method
 

Prep the baking dish and rolls
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. Slice the slider rolls in half horizontally and place the roll bottoms in the baking dish.
Layer turkey and tomatoes
  1. Layer the deli turkey slices evenly over the roll bottoms, then top with the tomato slices. Spread everything into an even layer so the sauce soaks through uniformly.
Make the Mornay sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute. Slowly whisk in the warmed whole milk and stir until thickened, about 3–4 minutes, until it coats the back of a spoon.
Finish the sauce
  1. Remove the saucepan from the heat and stir in the shredded cheddar or Gruyère cheese, salt, white pepper, and nutmeg until smooth. Continue stirring until no cheese streaks remain and the sauce looks glossy.
Bake the sliders
  1. Pour the Mornay sauce generously over the turkey layer, then place the slider tops on. Bake for 15 minutes at 350°F until hot throughout and bubbling around the edges.
Broil and crisp
  1. Remove from the oven and place the crispy bacon strips across the top. Switch to broil and broil for 2–3 minutes until the tops are golden and the edges are crispy.
Garnish and serve
  1. Garnish with paprika and fresh parsley and serve immediately. Letting them rest briefly is fine, but serve while the sauce is still hot and stretchy.

Notes

For the smoothest Mornay sauce, whisk the milk in slowly so the roux emulsifies before it thickens. Store leftover sliders covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through (about 10–15 minutes). Freeze leftovers up to 2 months—reheat from frozen covered with foil, then uncover to re-crisp the edges. For a lighter swap, use part-skim or reduced-fat cheese (texture may be slightly less rich).