Kentucky Hot Brown Sliders

Kentucky Hot Brown Sliders are a flavorful take on the classic open—faced sandwich from Louisville. These handheld treats combine tender turkey, crispy bacon, juicy tomato slices, and a luscious homemade cheese sauce on sweet Hawaiian rolls, all finished with a savory glaze. Perfect for game days, parties, or a fun twist on dinner, these sliders are sure to impress with their blend of sweet and savory flavors.

I first made these sliders for a Kentucky Derby gathering, and they disappeared faster than I could slice the second batch. Now they are my go—to when I want to wow guests without hours in the kitchen.

Ingredients

• Salted butter and all—purpose flour: to create a silky roux that thickens the cheese sauce
• Fresh nutmeg: adds a subtle warmth that elevates the flavor of the Mornay sauce, though it is optional
• Whole milk: lends the sauce its creamy texture, avoid skim milk for best results
• Shredded Gruyere cheese: provides the perfect nutty and slightly sweet finish for the cheese sauce; Swiss or mozzarella work well too
• Hawaiian rolls: bring their gentle sweetness which pairs beautifully with savory ingredients
• Sliced deli turkey: ideally leftover or freshly roasted, forms the hearty base of these sliders
• Crisp bacon: adds texture and smoky depth; store—bought bacon bits can save time
• Glaze mix: light brown sugar, Dijon mustard, Worcestershire sauce, dried onion flakes, and garlic powder create a flavorful glaze that ties the sliders together
• Fresh tomato slices: add juiciness and a pop of color on top

Instructions

Sauté the Roux:

Melt the butter in a small saucepan over medium heat. Whisk in the flour, salt, pepper, and nutmeg until smooth and integrated. Cook for exactly one minute to get rid of raw flour taste but avoid browning, which would alter the sauce flavor.

Add the Milk Slowly:

Gradually pour the whole milk into the roux while whisking constantly. Bring the mixture to a gentle simmer and continue whisking for one full minute to thicken the sauce. Remove from heat.

Incorporate the Cheese:

While the sauce is warm but not boiling, whisk in the shredded Gruyere cheese until fully melted and smooth. Set aside to use as the luscious topping later.

Prepare the Sliders Base:

Preheat your oven to 375 degrees Fahrenheit and spray a 9 by 13 inch baking dish with nonstick cooking spray. Slice the Hawaiian rolls lengthwise, then place the bottom halves cut side up in the dish.

Layer the Turkey and Bacon:

Distribute the sliced deli turkey evenly over the roll bottoms. Then scatter the crispy bacon pieces over the turkey, making sure every slider has some crunch.

Add the Cheese Sauce:

Spoon dollops of the cheese sauce over the bacon layer and gently spread to cover the sliders evenly but not too thickly.

Top with Tomatoes and Cheese:

Arrange the tomato slices on top of the cheese sauce followed by a sprinkle of shredded Gruyere cheese to enhance the richness.

Place the Roll Tops and Make the Glaze:

Put the top halves of the rolls on each slider. Combine the butter, brown sugar, Dijon mustard, Worcestershire sauce, dried onion flakes, and garlic powder in a small bowl. Brush this glaze generously all over the slider tops.

Bake Covered Then Uncovered:

Cover the baking dish with nonstick foil, aiming to avoid contact with the rolls. Bake for 20 minutes. Remove the foil and bake for another 5 minutes or until the tops are browned and caramelized.

Cool and Serve:

Let the sliders cool for 5 to 10 minutes to allow flavors to meld and make slicing easier. Serve warm and watch them disappear.

Gruyere cheese is the crown jewel of this dish for me. Its nutty flavor melts perfectly into the Mornay sauce and complements salty bacon and sweet rolls like no other cheese can. Making these sliders always reminds me of a family reunion in Kentucky when my grandmother made a giant Hot Brown platter that everyone raved about for days. This slider version lets me relive that comforting memory in a fun, bite—sized form.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil to keep them from drying out and warm in a 350-degree oven until heated through. These sliders also freeze beautifully. Wrap tightly in foil and place in a freezer bag for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you do not have Gruyere cheese, Swiss cheese or mozzarella make good substitutes offering a mild meltability. For Hawaiian rolls, dinner rolls or brioche buns work well though the sweetness is less pronounced. Use leftover cooked chicken if turkey is unavailable. You can simplify the cheese sauce by using a creamy queso sauce or even a good melting cheese like Velveeta if pressed for time.

Serving Suggestions

These sliders go great with simple sides like a crisp green salad or classic coleslaw to cut through the richness. For parties, add some pickles or a tangy relish on the side. A light beer or sparkling iced tea pairs nicely to balance the creamy sauce.

These sliders are perfect for gatherings and can be prepped ahead for easy serving. Reheat covered to keep them moist.

Common Questions About Recipes

→ What is a Kentucky Hot Brown?

It is an open-faced sandwich from Louisville featuring sliced turkey, bacon, tomato, and a creamy cheese sauce, usually served toasted and melted on bread.

→ What is Mornay sauce made of?

Mornay sauce is a creamy white sauce made from butter, flour, milk, and melted cheese, often enhanced with nutmeg for a subtle warmth.

→ Can I substitute the cheese used in the sauce?

Yes, alternatives like mozzarella, Swiss, Gouda, or white cheddar work well if Gruyere is unavailable.

→ How do I reheat leftover sliders?

Reheat covered with foil in the oven to prevent burning or use a microwave for quicker warming.

→ What type of bread is best for these sliders?

Hawaiian sweet rolls are preferred for their soft texture and slight sweetness, but dinner rolls can be substituted.

→ Is the glaze necessary for these sliders?

The glaze adds a balanced sweet and savory finish, but can be adjusted or omitted to taste.