Kentucky Hot Brown Sliders

This recipe reimagines a classic dish as a miniature, bite-sized delight. It features the same indulgent flavors as a Kentucky Hot Brown, the open-faced sandwich slathered with cheese sauce. Instead of the original, which is best enjoyed with a knife and fork, the fillings—hefty slices of deli turkey and crisp bacon—are tucked into soft Hawaiian rolls and topped with a molten double cheese hit. Nutty Gruyere melts beneath a snowy shower of Parmesan, both bubbling and browned by the time the pan comes out of the oven.

What really seals the deal is the buttery glaze. Onions sizzle briefly in butter, then get whisked into a sauce spiked with Worcestershire sauce, brown sugar and garlic powder. When poured over the rolls and baked until sticky and golden, it soaks down through the seams, clinging to the meat and pooling at the edges. These are not dainty sandwiches: They’re rich, messy and just showy enough for a party.

Kentucky Hot Brown Sliders Ingredients

• Hawaiian sweet rolls
• Mayonnaise
• Deli turkey
• Cooked bacon strips
• Diced pimientos or plum tomatoes
• Gruyere cheese
• Parmesan cheese
• Butter
• Onion
• Brown sugar
• Worcestershire sauce
• Garlic powder

Directions

Step 1: Prep the rolls

Preheat the oven to 350°F. Without separating the rolls, cut them in half horizontally and arrange the bottom halves in a greased 11×7-inch baking pan.

Step 2: Assemble the sandwiches

Spread the mayonnaise evenly across the bottom halves.

Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace the top halves of the rolls.

Editor’s Tip: You can add a layer of ham to complement the turkey, or swap in other melty cheeses like sharp cheddar for a different flavor profile.

Step 3: Make the sauce

In a small skillet, melt the butter over medium heat. Add the onion, and cook and stir until it’s tender, one to two minutes. Whisk in the brown sugar, Worcestershire sauce and garlic powder. Cook and stir until the sugar is dissolved.

Step 4: Bake the sliders

Drizzle the sauce over the sandwiches. Cover and bake them for 25 minutes. Uncover and bake the sandwiches until they’re golden brown, 5 to 10 minutes longer.

Editor’s Tip: For a little extra flair, sprinkle the sliders with chopped parsley or a pinch of additional Parmesan cheese before serving.

How to Store Kentucky Hot Brown Sliders

Store leftover Kentucky Hot Brown sliders in an airtight container in the refrigerator for up to four days. To reheat the sliders, place them in a baking dish, cover them with foil and warm them in a 325° oven until they’re heated through.

Can you make Kentucky Hot Brown sliders ahead of time?

You can make these sliders ahead of time by assembling them, covering the baking pan tightly with a layer of storage wrap and storing them in the refrigerator overnight. The next day, take the pan out of the fridge and let it sit on the counter while you prepare the sauce. Then, bake the Hot Brown sliders as directed.

Kentucky Hot Brown Sliders Tips

Can you make Kentucky sliders with whole wheat rolls?

You can make Kentucky Hot Brown sliders with whole wheat rolls. Just be sure to choose soft, pull-apart-style rolls so the texture stays similar to the original. Whole-grain rolls add a bit more chew and a slightly nutty flavor that pairs well with the rich filling.

What can you serve with Kentucky Hot Brown sliders?

These Hot Brown sliders are bold and flavorful, so we like to pair them with a light side like a simple green salad. If you’re looking for a southern classic to accompany them, you can’t do much better than Kentucky spoonbread.

How do you add Mornay sauce to Kentucky Hot Brown sliders?

We don’t include Mornay sauce in our Kentucky Hot Brown sliders recipe because these mini sandwiches were designed to be picked up, but you can easily drizzle this creamy, cheesy, messy sauce over the sliders instead of the butter sauce. A Mornay sauce is a cheesy version of bechamel (two of the fundamental mother sauces).

To make Mornay sauce, prepare a smooth roux of 2 tablespoons each of melted butter and flour, then stir in 1 cup of milk. Bring the mixture to a boil and cook, stirring, until the sauce has thickened. Add 2 ounces of Gruyere cheese (or pecorino, which was used by the Brown Hotel in Louisville, Kentucky, where the sandwich was invented). Stir until the cheese is melted. Pour the sauce over the sliders, and broil them until the sauce begins to brown and bubble.