Kentucky Hot Brown sliders tuck turkey, tomatoes, crisp bacon, and a creamy cheddar Parmesan sauce into soft Hawaiian rolls. A little Dijon mustard gives the sauce enough sharpness to balance the sweet bread, and a garlic butter topping finishes the rolls in the oven.
The tomatoes need a quick blot before layering. Their extra juice can soak into the bread as the sliders bake. Keep the cheese sauce thick but spreadable, then cover the pan for the first part of baking so the filling heats through before the tops get too dark.
Kentucky Hot Brown Sliders Recipe
Prep time: 20 minutes
Cook time: 35 to 40 minutes, including the sauce
Rest time: 5 minutes
Total time: 60 to 65 minutes
Yield: 12 sliders, about 6 meal servings
Times are estimates and assume the bacon is already cooked. A cold or thickly layered filling may need longer in the oven.
Ingredients
Cheese Sauce
- 1 tablespoon (14 g) unsalted butter
- 1 tablespoon (8 g) all-purpose flour
- 1 cup (240 ml) whole milk, plus a little more if needed
- 1 cup (4 ounces / 113 g) white cheddar cheese, freshly shredded
- ¼ cup (25 g) Parmesan cheese, finely grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt, plus more to taste
Butter Topping
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon fresh parsley, finely chopped
Sliders
- 1 package (12-count) Hawaiian sweet rolls, such as King’s Hawaiian
- 1 pound (454 g) fully cooked turkey breast, thinly sliced or cut into small pieces
- 2 medium tomatoes, cut into ¼-inch-thick slices
- 8 slices bacon, cooked until crisp, drained, and roughly chopped
Instructions
- Prepare the pan and tomatoes. Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. A 7×11-inch dish also works if the rolls fit comfortably. Lay the tomato slices on paper towels and gently blot both sides. Keep the rolls connected and cut the whole slab horizontally with a serrated knife. Set the bottom half in the dish.
- Start the sauce. Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute, stirring until the paste is smooth and still pale. Slowly whisk in the milk, adding a small splash first to loosen the flour mixture before pouring in the rest.
- Thicken the milk. Increase the heat to medium and cook, whisking frequently, until the sauce gently bubbles and coats the back of a spoon, about 3 to 5 minutes. Scrape the bottom and corners of the pan as you whisk to prevent sticking.
- Melt in the cheese. Take the pan off the heat. Add the cheddar a handful at a time, stirring until each addition melts, then stir in the Parmesan, Dijon, pepper, and nutmeg. Add the salt and taste before adding any more. The sauce should spread easily without running like milk. If it becomes too thick, stir in extra milk 1 tablespoon at a time. Don’t boil the sauce after adding the cheese.
- Layer the sliders. Distribute the turkey evenly over the bottom rolls, keeping thick pieces from piling up in the middle. Add the tomatoes in a single layer, trimming slices as needed. Spoon the warm cheese sauce across the filling and spread it gently toward the edges. Scatter the bacon over the sauce, then replace the top half of the rolls.
- Brush the tops. Stir the melted butter, garlic powder, and parsley together. Brush over the rolls, using a little between the seams. Cover the dish loosely with foil so it doesn’t press against the buttery tops.
- Bake until hot. Bake covered for 20 to 25 minutes. Remove the foil and bake for about 5 more minutes, until the tops are golden and the center of the filling reaches 165°F (74°C). Check the filling in the middle of the pan with an instant-read thermometer. If the bread is browned before the filling is hot enough, cover again and continue baking.
- Rest and cut. Let the sliders stand for 5 minutes. Cut through the seams with a serrated knife, then use a spatula to lift each slider from the dish. Serve warm while the sauce is soft.
Tips for Kentucky Hot Brown Sliders
- Choose firm tomatoes. Roma tomatoes are useful here because they generally have less watery pulp. With larger slicing tomatoes, remove loose seed pockets if they’re especially juicy, then blot the slices well.
- Grate the cheeses before starting the sauce. This lets you stir them in as soon as the milk mixture is ready. Finely grated Parmesan blends in more readily than large shreds.
- Keep the heat gentle once the cheese goes in. If it isn’t melting completely, return the pan to very low heat briefly and keep stirring. Strong heat can leave the sauce oily or grainy.
- Season after adding the cheese. Parmesan, bacon, and deli turkey already contribute salt. Taste the finished sauce before increasing the measured amount, especially with smoked or seasoned turkey.
- Use the sauce while it’s warm. It thickens as it sits. Loosen it with a small splash of milk before spreading if necessary; a cold, stiff sauce is harder to distribute without tearing the rolls.
Make Ahead
Prepare the cheese sauce and cook the bacon up to 1 day ahead. Refrigerate them in separate covered containers, with the turkey kept chilled as well. Rewarm the sauce over low heat, stirring in a little milk until it’s spreadable.
Slice and blot the tomatoes just before assembly, and brush on the butter topping when the pan is ready to bake. Keeping the components separate helps preserve the texture of the bread. Allow extra covered baking time if the filling starts cold.
Storage and Reheating
Refrigerator: Put leftover sliders in shallow, covered containers and refrigerate within 2 hours of baking, or within 1 hour if the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below and use the sliders within 3 to 4 days. If the turkey is already several days old, serve the sliders the day you make them. Food Safety and Inspection Service
Reheating: Place the sliders in a baking dish, cover with foil, and heat at 325°F (165°C) until the center reaches 165°F (74°C). Start checking after 15 minutes; the time depends on how many you’re reheating. Uncover briefly at the end to refresh the tops. A microwave works for a single slider, though the bread will be softer. Food Safety and Inspection Service
Freezing: The assembled sliders are better refrigerated. Freezing can make the tomatoes watery and change the texture of the sauce. For longer planning, freeze the cooked turkey separately and use fresh tomatoes when assembling.
What to Serve with Hot Brown Sliders
Serve two sliders per person for a light meal, or offer them individually as an appetizer. Classic coleslaw adds a cool, crunchy side. A green salad or dill pickles also work well with the cheese sauce and bacon.
Recipe Questions
Can I Use Leftover Thanksgiving Turkey?
Yes. Slice cooked turkey thinly or cut it into small pieces so the filling heats evenly. Thaw frozen turkey in the refrigerator first and blot away excess moisture before layering it into the rolls.
Can I Use Regular Dinner Rolls?
Yes. Soft dinner rolls work if you prefer less sweetness. Use 12 rolls of roughly the same size as Hawaiian rolls and arrange them close together in the dish. If they aren’t attached, assemble them individually and check the filling temperature as they bake.
