Kentucky Hot Brown Sliders

Kentucky Hot Brown Sliders combine tender turkey, crispy bacon, juicy tomatoes, and a rich homemade cheese sauce on soft Hawaiian sweet rolls, all finished with a flavorful glaze. This recipe transforms a classic Kentucky Hot Brown into a convenient handheld treat perfect for parties or a fun dinner.

I first made these sliders for a game night, and they quickly became the star of the evening. The rich cheese sauce really brings everything together, and my guests couldn’t get enough.

Ingredients

• Salted butter and allpurpose flour: For the roux, which thickens the cheese sauce and ensures a smooth texture. Use fresh butter and unbleached flour for the best results
• Nutmeg: Adds a subtle warmth to the sauce. It’s classic in a Mornay sauce and offers a unique background flavor, so don’t skip it unless you really dislike it
• Whole milk: Makes the sauce creamy and silky. Higher fat milk improves richness but 2 percent works if needed; avoid skim milk for this recipe
• Shredded Gruyere cheese: Lends a nutty, gooey meltiness to the sauce. If unavailable, mozzarella, Swiss, gouda, or white cheddar are good substitutes
• Hawaiian rolls: Provide a soft, slightly sweet base that balances the savory toppings. If you prefer, dinner rolls can be used instead
• Sliced deli turkey: Offers tender protein, making the sliders hearty. Leftover turkey or even chicken breast works well here
• Crispy bacon: Adds crunch and smoky saltiness. For convenience, store bought bacon bits can be used, especially if you’re short on time
• Glaze: Light brown sugar, Dijon mustard, Worcestershire sauce, dried onion flakes, and garlic powder combine to make the delicious glaze that coats the roll tops, giving them a caramelized finish

Instructions

Sauté the Roux:

Melt the salted butter in a small saucepan over medium heat. Whisk in the flour, salt, freshly ground black pepper, and a pinch of nutmeg until the mixture is smooth and bubbly. Cook this for one minute to eliminate the raw flour taste and build flavor.

Add the Milk Slowly:

Gradually pour in the whole milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, whisking throughout for about one minute until it thickens nicely. Remove from heat.

Melt in the Cheese:

Whisk in the shredded Gruyere cheese until fully melted and smooth. Set this creamy mornay sauce aside while you prepare the sliders.

Prepare the Rolls and Turkey:

Slice the Hawaiian rolls in half lengthwise and arrange the bottom halves cut side up in a greased 9 by 13inch baking dish. Layer sliced turkey evenly over the rolls to create a solid base.

Add Bacon and Cheese Sauce:

Spread crispy bacon pieces over the turkey layer. Spoon dollops of the cheese sauce over the bacon and gently spread evenly without disturbing the layers beneath.

Add Tomato and Top Cheese:

Place a slice of fresh tomato on each roll topped with a generous sprinkle of shredded Gruyere cheese. This adds moisture and an extra cheesy crust when baked.

Assemble and Glaze:

Cap each slider with the top half of the Hawaiian rolls. In a small bowl, mix melted butter, light brown sugar, Dijon mustard, Worcestershire sauce, dried onion flakes, and garlic powder until smooth. Brush this flavorful glaze all over the tops of the rolls.

Bake Covered and Uncovered:

Cover the baking dish loosely with foil sprayed with nonstick cooking spray to prevent sticking. Bake at 375 degrees Fahrenheit for 20 minutes. Remove the foil and continue baking for another 5 minutes until the tops are golden and caramelized.

Rest and Serve:

Allow the sliders to cool for 5 to 10 minutes after baking to help everything settle. Slice and serve warm for the best experience.

Gruyere cheese is my favorite ingredient in this recipe because its nutty depth elevates the sauce to something really special. One time I made these for a family gathering and they disappeared so fast the only leftovers were crispy bacon bits on the floor. Everyone loves how these sliders bring a little southern charm to the table.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. When reheating, cover with foil to maintain moisture and prevent the tops from burning. You can also microwave them, but the oven retains that fresh baked texture better. For longer storage, freeze sliders individually wrapped and thaw before baking or reheating.

Ingredient Substitutions

If you don’t have Gruyere, mozzarella or even a blend of Swiss and white cheddar can create a similarly gooey texture. Instead of Hawaiian rolls, brioche buns add a nice richness. For a dairyfree version, use a plant based butter and milk alternative and substitute vegan cheese melts.

Serving Suggestions

Pair these sliders with a crisp green salad or homemade coleslaw to cut through the richness. Serve alongside pickled vegetables for a bright contrast. Offer a tangy cranberry or mustard sauce to complement the smoky bacon and creamy cheese.

These sliders balance sweet, savory, and creamy elements for a crowd pleasing handheld. Serve warm and enjoy.

Common Recipe Questions

→ What is the cheese sauce used in these sliders?

The cheese sauce is a creamy mornay sauce made with butter, flour, whole milk, nutmeg, and shredded gruyere cheese, giving the sliders a rich and velvety topping.

→ Can I substitute the gruyere cheese?

Yes, mozzarella, Swiss, gouda, or white cheddar are excellent alternatives if gruyere is not available.

→ How should I reheat leftover sliders?

Cover leftovers with foil and reheat in the oven to avoid drying out or burning. Microwaving is also an option for quicker reheating.

→ What ingredients are used in the glaze on top?

The glaze combines butter, light brown sugar, dijon mustard, Worcestershire sauce, dried onion flakes, and garlic powder for a flavorful finish.

→ How long can leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.

→ Is it necessary to make the cheese sauce from scratch?

No, you can use a good quality melting cheese like queso blanco as a quick alternative.