Ah, the Kentucky Hot Brown Slider—it’s like a little bite of Southern charm wrapped in a bun. Crafted for those days when you crave the comfort of a classic Hot Brown but want the ease of a slider (who doesn’t love tiny sandwiches?). It’s the kind of dish that makes you think of lazy Sunday afternoons, perhaps after watching the Wildcats play, where the warmth of turkey, bacon, and cheese feels like a hug.
Steps
- Prepare the Mornay sauce by melting butter over medium heat, then whisk in flour and cook for 2 minutes without browning. Gradually add milk, bring to a boil while whisking constantly until thickened, about 2-3 minutes. Lower the heat, add cheddar cheese, and season with salt, pepper, and nutmeg. Keep warm and set aside.
- Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper or aluminum foil. Slice the Hawaiian sweet rolls in half horizontally while keeping the tops and bottoms connected, then place the bottom half in the prepared pan.
- Layer half of the turkey slices evenly over the rolls, followed by a layer of cheddar cheese slices. Sprinkle crumbled bacon over the cheese, then add a layer of tomato slices, ensuring each roll gets a slice.
- Spread the Mornay sauce carefully over the tomatoes, then layer the remaining turkey slices on top. Place the top portion of the rolls over the turkey.
- Prepare the butter glaze by whisking together melted butter, Dijon mustard, poppy seeds, Worcestershire sauce, salt, and pepper. Pour the mixture evenly over the assembled sliders.
- Cover the pan with aluminum foil and let stand at room temperature for 10 minutes. Bake covered for 20 minutes until the cheese melts, then remove the foil and bake for an additional 5 minutes until the tops are lightly browned. Cut into individual sliders and serve immediately.
Ingredients
- 1 package (12-count) Hawaiian Sweet Rolls, halved
- 1 pound thinly sliced turkey breast
- 12 slices sharp white cheddar cheese
- 8 slices bacon, chopped into 1-inch pieces and cooked until crisp
- 12 tomato slices (about 1/4-inch thick, preferably Campari or Roma)
- Mornay Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- Kosher salt and black pepper, to taste
- Dash of nutmeg
- 1/2 cup shredded cheddar cheese
- Butter Glaze:
- 1/2 cup (1 stick) melted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
FAQ
- What is a Kentucky Hot Brown?
- A Kentucky Hot Brown is a sandwich originating from the Brown Hotel in Louisville, Kentucky. Created by Fred Schmidt, it is an open-faced sandwich featuring turkey and bacon, covered in Mornay sauce, and baked until the bread is crispy and the sauce is browned.
- Why should I try this Kentucky Hot Brown Slider recipe?
- These sliders are easy to make and perfect for gatherings. The Mornay sauce, although an extra step, is simple to prepare and adds a traditional touch. The sliders are convenient to eat as they don’t require utensils, and they include bacon, which enhances their flavor.
- What are the essential ingredients needed for the sliders?
- Key ingredients for these sliders include Hawaiian Sweet Rolls, turkey breast, white sharp cheddar cheese, bacon, tomatoes, butter, all-purpose flour, milk, salt, pepper, nutmeg, Dijon mustard, poppy seeds, and Worcestershire sauce.
- Can I prepare these sliders ahead of time for a party?
- Yes, you can assemble the sliders ahead of time and store them in the refrigerator. When ready to serve, simply apply the butter glaze and bake them as directed, ensuring they are fresh and warm for your guests.
- Do I need to use crumbled bacon instead of strips?
- Using crumbled bacon is recommended as it makes the sliders easier to slice and enjoy, but if you prefer bacon strips, you can use those as well.
Tips
- Use crumbled bacon instead of full strips to make slicing and serving the sliders easier.
- Do not skip the butter glaze, as it adds a delicious layer of flavor to the sliders.
- When making the Mornay sauce, take care to stir constantly while cooking the flour and butter to prevent browning.
- Allow the assembled sliders to stand at room temperature for 10 minutes before baking to ensure even cooking.
Equipment
- 9×13 Baking Pan – Essential for baking the sliders.
- Parchment Paper or Aluminum Foil – Useful for lining the baking pan.
- Nonstick Cooking Spray – Helps to prevent the sliders from sticking to the pan.
- Small Saucepan – Necessary for making the Mornay sauce.
- Whisk – Important for making the sauce smooth and lump-free.
- Large Knife – For slicing the rolls in half while keeping them connected.
