Kentucky Hot Brown Sliders are for folks who absolutely love turkey breast, bacon, and white, sharp cheddar cheese. (Isn’t that pretty much everyone?)
We love sliders. In fact, we love them so much it would be more accurate to say we loooooove sliders. They’re easy and delicious and so versatile. Do you? You’re going to want to try these incredible pizza sliders. They are 10 kinds of awesome. Oh! And you should most definitely try making Hawaiian pizza sliders. Delicious!
Kentucky Hot Brown Sliders
Expect a warm, rich type of slider with this recipe. There is plenty of cheese, two kinds, in fact. White sharp cheddar cheese, if you’ve never had it, is pretty rich, in my opinion. It has a very different taste that American sliced cheese.
Are you familiar with Mornay sauce? If not, you’re in for a treat.
Mornay sauce is a béchamel with cheese added. Which begs the question, what in the heck is béchamel? A white sauce made by whisking scalded milk gradually into a white roux.
The flour and milk make the roux. They are to be cooked for only 2 minutes on medium heat, constantly using your whisk stir and smooth. A white roux should not brown at all.
Mornay is a good sauce to have in your recipe folder because you can use it in several different ways. You can put in on veggies, poultry, or even eggs.
Some people love it to use it on noodles. Learn to make it, and you’ll realize pretty quickly how versatile it can be.
Kentucky Hot Brown Sliders
- 1 12 count package Hawaiian Sweet Rolls
- Slice the rolls in half, providing a layer of the tops and a layer of the bottom half. Ensure that the top and bottom of the rolls remain attached. (so there are two slabs.
- 1 lb. turkey breast thinly sliced and divided
- 12 slices white sharp cheddar cheese
- 8 slices bacon roughly chopped into 1-inch pieces and fried until crisp
- 12 tomatoes slices about 1/4-inch thick
Mornay Sauce Ingredients:
- makes about 1 cup
- 3 TBSP unsalted butter
- 3 TBSP flour
- 1 1/2 C whole milk
- Kosher salt and ground black pepper to taste
- dash nutmeg
- 1/2 C cheddar cheese shredded
Butter Glaze Ingredients:
- 1/2 C unsalted butter melted
- 1 TBSP Dijon mustard
- 1 TBSP poppy seeds
- 2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 350 degrees.
- Line a 9x13 pan with parchment paper.
- Spray with nonstick cooking spray.
- Melt butter in a small saucepan over medium heat.
- Add the flour whisking after each addition.
- Continue to cook over medium heat stirring for 2 minutes. (Do not brown)
- Gradually pour in the milk continuing to whisk as you add it.
- Bring the mixture to a boil, whisking constantly for about 2-3 minutes ( or until thickened).
- Reduce heat to low.
- Slowly add the cheddar cheese.
- Remove the saucepan from the heat
- Add the salt, pepper, and nutmeg.
- Keep warm.
- Set aside.
Directions to build sandwiches:
- Place the bottom portion of the rolls on the parchment lined pan.
- Layer 1/2 of the turkey evenly over the rolls.
- Layer the cheddar cheese slices evenly on top of the turkey.
- Sprinkle the bacon on top of the cheese covered turkey slices.
- Top this with the tomato slices. (a slice on each roll)
- Carefully spread the Mornay sauce over the tomatoes.
- Add another even layer of the rest of the turkey slices.
- Put the top half of the buns over the second layer of sliced turkey.
- Set aside.
- Whisk the melted butter, Dijon mustard, poppy seeds, Worcestershire sauce, salt and pepper together in a small bowl until well combined.
- Gradually pour this mixture evenly over top of rolls.
- Place aluminum foil over the pan.
- Let the pan stand at room temperature for 10 minutes.
- Bake at 350 degrees for 20 minutes.( or until cheese is melted.)
- Remove the foil.
- Return the pan to the oven and continue to cook for 5 minutes. (or until the top has lightly browned)
- Cut into individual sliders.