Kentucky Hot Brown Sliders are absolutely delicious. Slider buns, turkey, tomato, bacon, and a delicious homemade cheese sauce make this simple appetizer addictive!
WHY WE LOVE THIS RECIPE
Kentucky Hot Brown sliders are basically a mini version of the original open-faced sandwich. We made our recipe from The Southern Lady Cooks (our sister site) into sliders. The hot brown was made famous by the Brown Hotel in Louisville, Ky. They are delicious and actually very easy to put together. This is a perfect appetizer for your Super Bowl party, Derby party, or for a casual movie or game night.
- Hawaiian Sweet Slider Buns
- Real butter
- All-purpose flour
- Heavy cream
- Pecorino Romano Cheese or fresh grated parmesan cheese
- Sliced roasted turkey breast
- Salt and Pepper to taste
- Bacon cooked till crispy
- Roma Tomatoes, sliced thin
- Butter, melted
- Dijon mustard
- Worcestershire sauce
- Brown sugar
HOW TO MAKE
These sliders are super easy. It’s just a few simple steps.
- In a saucepan, melt butter and whisk in flour until combined, forming a thick paste (roux). Cook for two minutes over medium-low heat, stirring frequently. Whisk in heavy cream and cook over medium heat for about 3 minutes until the mixture begins to simmer. Remove sauce from heat and slowly whisk in 1/4 cup Pecorino Romano cheese until the sauce is smooth. Add salt and pepper to taste.
- Preheat oven to 350 degrees. Separate the top and bottom of the slider buns and put the bottom half of the buns in a 9X13 pan. Next, layer with turkey and sprinkle with Romano cheese. Next, top with bacon, then tomato, and then top each tomato with the mornay sauce. Top with a little more cheese, and add the tops of the buns.
- Next, melt the topping ingredients in a microwave-safe dish and brush the tops of the sliders with the butter mixture. Top with a little more cheese and cover the entire pan with foil. Bake for 20 minutes covered. Remove the cover and bake for another 5 minutes.
Most basic slider recipes use a piece of sliced cheese. Whatever you do, don’t forget the sauce. It’s the key to these sliders.
FREQUENTLY ASKED QUESTIONS
I wouldn’t assemble them with the cheese sauce. Add the cheese sauce to the sliders when you’re ready to bake.
STORING, REHEATING AND FREEZING
These will keep for several days in an air-tight container in the refrigerator. You can reheat in the microwave or wrap in aluminum foil, place in oven on 350 until warmed through. To freeze, cook according to directions and then let cool. Wrap tightly in saran wrap and then aluminum foil. They will keep for two months in the freezer.
Kentucky Hot Brown Sliders
- 12 Hawaiian Sweet Slider Buns
- 1 ounce real butter or about 2 tablespoons
- 1/4 cup all-purpose flour
- 1 pint of heavy cream
- 1/4 cup Pecorino Romano Cheese or can use fresh grated parmesan cheese plus a little extra to sprinkle on top
- 1 lb Sliced roasted turkey breast
- Salt and Pepper to taste
- 8 slices bacon cooked till crispy then cut into 2-3 inch pieces
- 4 Roma Tomatoes sliced thin
- 1/2 stick of butter melted
- 1 teaspoon of Dijon mustard
- 2 teaspoons of worchestire sauce
- 2 tablespoons of brown sugar
- In a saucepan, melt butter and whisk in flour until combined and forms a thick paste (roux). Cook for two minutes over medium-low heat, stirring frequently. Whisk in heavy cream and cook over medium heat about 3 minutes until mixture begins to simmer.
- Remove sauce from heat and slowly whisk in 1/4 cup Pecorino Romano cheese until the sauce is smooth. Add salt and pepper to taste.
- Preheat oven to 350 degrees. Seperate top and bottom of the slider buns and put the bottom half of the buns in a 9X13 pan.
- Next, layer with turkey then sprinkle with romano cheese. Top with bacon, then tomato, then top each tomato with the mornay sauce. Top with a little more cheese and add the tops of the buns.
- Next melt topping ingredients in a micorowave safe dish and brush the tops of the sliders with butter mixture. Top with a little more cheese and cover the entire pan with foil.
- Bake for 20 minutes covered. Remove cover and bake another 5 minutes.
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