Kentucky Hot Brown Sliders Recipe

I reimagined Kentucky Hot Brown Sliders as punchy, savory bite-size sandwiches layered with ham, turkey and gooey cheese sauce to make an irresistible Gameday snack.

I love turning a classic into a tiny thrill. My Kentucky Hot Brown Sliders are exactly what I reach for when the game starts, a Gameday Food Football Sliders idea that disappears fast.

Picture soft Hawaiian slider rolls giving way to melty Gruyere that pulls apart when you pick one up. They feel fancy but theyre stupid easy to love, perfect for a crowd or a late night snack you swear you wont finish but then do.

If you want a showstopper that still plays well at parties, these are the ones I bring.

Ingredients

• Soft, slightly sweet rolls, pillowy bite that balances salty toppings, tender
• Lean protein, adds savory, meaty texture without extra greasiness, lean
• Crunchy, smoky, high in fat and salt, wildly addictive, crisp
• Bright acidity and juiciness, adds freshness and lightness to each bite
• Melts smooth, nutty and creamy, binds layers together, rich
• Fattening, yes, but it enriches sauce and browns tops nicely
• Creates silky sauce, gives calcium and mild sweetness, subtle carbs
• Sharp tang, small amount lifts flavor without heat, adds depth
• Salty, umami kick when grated, great for finishing, use sparingly

Ingredient Quantities

• 1 (12-count) pack Hawaiian slider rolls
• 1 to 1 1/2 lb roasted turkey, thinly sliced
• 8 to 10 slices thick-cut bacon, cooked and halved
• 1 large tomato, sliced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 2 cups shredded Gruyere or Swiss cheese (about 8 oz)
• 1/4 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• Pinch ground nutmeg
• Pinch cayenne pepper or smoked paprika, for a little kick
• 2 tbsp unsalted butter, melted, for brushing tops
• 1 tbsp chopped fresh parsley, for garnish (optional)

How to Make this

1. Preheat oven to 375°F and spray or lightly butter a 9×13 inch baking dish; cook 8 to 10 slices thick cut bacon until crisp, drain and halve; thinly slice the roasted turkey and the tomato, then split the 12-count Hawaiian rolls into bottoms and tops.

2. Make the sauce: melt 3 tbsp unsalted butter in a medium saucepan over medium heat, whisk in 3 tbsp all purpose flour and cook 1 to 2 minutes until it smells slightly toasty but not brown.

3. Slowly whisk in 1 1/2 cups whole milk, bring to a simmer and cook until the sauce thickens and coats the back of a spoon, stirring so it doesn’t lump.

4. Remove from heat and stir in 2 cups shredded Gruyere or Swiss and 1/4 cup grated Parmesan until melted and smooth, then add 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, a pinch of ground nutmeg, a pinch of cayenne pepper or smoked paprika, and salt and freshly ground black pepper to taste. If it gets too thick, splash in a bit more milk.

5. Arrange the bottom halves of the rolls snugly in the prepared dish, layer on the thin turkey slices, place tomato slices (lightly salt them) and then the halved bacon pieces over each slider.

6. Spoon the cheese sauce evenly over each assembled bottom so they get a generous blanket of sauce and cheese; you can sprinkle a little extra shredded cheese on top if you want it extra gooey.

7. Put the roll tops on, brush them all with 2 tbsp melted unsalted butter so they brown nicely, and gently press them down so they stay together while baking.

8. Bake at 375°F for about 12 to 15 minutes until the sauce is bubbly and the tops are golden; if you want a more browned top, pop them under the broiler for 1 to 2 minutes but watch them closely so they don’t burn.

9. Let cool 2 to 3 minutes, cut between the rolls, garnish with 1 tbsp chopped fresh parsley if you like, and serve warm. Quick tip: sauce can be made a day ahead and reheated gently with a splash of milk for easy game day assembly.

Equipment Needed

1. 9×13 inch baking dish (for the sliders)
2. Large skillet or frying pan — for cooking the bacon
3. Medium saucepan — to make the cheese sauce
4. Whisk
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Rubber spatula or wooden spoon
9. Pastry brush (to brush melted butter on the tops)
10. Box grater or cheese grater (if you shred your own cheese)

FAQ

Kentucky Hot Brown Sliders Recipe Substitutions and Variations

• Hawaiian slider rolls: swap for soft brioche buns, small dinner rolls or potato rolls. If you want something a bit heartier try whole wheat slider rolls.
• Roasted turkey: use rotisserie or leftover roast chicken, thick sliced deli turkey for speed, or if you like pork try thin ham or roast beef.
• Gruyere or Swiss cheese: Fontina, provolone or sharp cheddar melt well and give a similar nutty or gooey result. Use about the same amount as called for.
• Bacon: swap with pancetta or prosciutto for a cured pork punch, or choose turkey bacon for a leaner option though it will be less smoky.

Pro Tips

– Make the cheese sauce with warm milk and add it slowly while you whisk, that way it wont lump and you wont have to rescue it later. If it does get lumpy, just push it through a fine mesh strainer or whisk in a splash more milk off the heat, its way easier than starting over.

– Keep the sliders from getting soggy by patting the tomato slices dry and putting the bacon between the tomato and the cheese so the bacon stays crisp. You can also lightly toast the roll bottoms for a minute in the pan or oven so they hold up better to the sauce.

– Turn the flavor up without making it greasy by using a sharper cheese mix or a tiny splash of pickle juice or lemon if the sauce tastes too rich, and taste for seasoning before you spoon it on. Dont forget a pinch of nutmeg or cayenne actually makes the cheese taste more complex, even if you barely notice it.

– Make the sauce a day ahead if youre busy, reheat gently with a little milk so it loosens up, then assemble and bake. When broiling the tops for color, watch them the whole time because they go from golden to burned in seconds, and let the whole tray rest a couple minutes before cutting so everything settles.