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Kentucky Hot Brown Sliders

Kentucky hot brown sliders with pull-apart Hawaiian rolls, layered deli turkey and tomato, then baked in a rich, creamy Mornay sauce. Finished under the broiler for golden, toasty edges and crisp bacon strips.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Slider base
  • 12 slider rolls (Hawaiian sweet rolls)
  • 1 lb deli turkey thinly sliced
  • 6 bacon 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
  • 1 paprika for garnish
  • 1 fresh parsley for garnish

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 with light coating so the sliders release easily.
  2. Slice the slider rolls in half horizontally and place the roll bottoms into the baking dish to form the base.
  3. Layer the thinly sliced deli turkey evenly over the roll bottoms so every slider gets some turkey in the final pull-apart layers.
  4. Top the turkey with the sliced tomatoes in an even layer for a juicy open-face style filling.
Make the Mornay sauce
  1. Melt the butter in a saucepan over medium heat until it turns glossy.
  2. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
  3. Slowly whisk in the warmed whole milk, then stir until thickened, about 3–4 minutes for a smooth sauce.
  4. Remove from heat and stir in the shredded sharp cheddar or Gruyère cheese, salt, white pepper, and nutmeg until smooth.
Bake and finish
  1. Pour the Mornay sauce generously over the turkey layer so it seeps down between rolls.
  2. Place the slider tops on top and bake at 350°F for 15 minutes until hot throughout.
  3. Remove from the oven, lay the crispy bacon strips across the top, then switch to broil.
  4. Broil for 2–3 minutes until the tops are golden and edges are crispy for that toasty finish.
  5. Garnish with paprika and fresh parsley, then serve immediately while the sauce is bubbling.

Notes

Pro tip: warm the milk before whisking so the sauce thickens quickly and stays silky. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven until hot (microwave works but may soften edges). Freezing isn’t recommended because the Mornay sauce can break after thawing. For a lighter option, use reduced-fat cheese or swap in part-skim cheese and continue to bake until the tops are golden.