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Kentucky Hot Brown Sliders

Total Time

Prep: 20 min. Bake: 30 min.

Makes

12 servings

These Kentucky hot brown sliders are perfect for derby parties, though I serve them at parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for gatherings, but this recipe turns them into finger food. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives. — Blair Lonergan, Rochelle, Virginia
Kentucky Hot Brown Sliders Recipe photo by Taste of Home

Ingredients

  • 1 package (12 ounces) Hawaiian sweet rolls
  • 3 tablespoons mayonnaise
  • 12 slices deli turkey, folded into quarters
  • 12 slices cooked bacon strips, halved widthwise
  • 1 jar (4 ounces) diced pimientos, drained, or 2 plum tomatoes, cut into 12 slices
  • 6 slices Gruyere cheese, halved
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup butter, cubed
  • 2 tablespoons finely chopped onion
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon garlic powder

Directions

  1. Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls.
  2. In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches.
  3. Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.
Kentucky Hot Brown Sliders Tips

How can you make a Mornay sauce for Kentucky Hot Brown Sliders?

This mini riff on the classic was designed to be picked up, so the creamy, cheesy sauce on top is left out, but you could easily add it. Drizzle it over top, then stick the dish under the broiler until the cheese begins to brown and bubble.
A Mornay sauce is a cheesed-up offshoot of a simple bechamel, which is one of the fundamental mother sauces. For a simple bechamel, make a smooth roux of melted butter and flour, then stir in milk or cream. If you’re making a Mornay sauce, first make a thin bechamel sauce, using 1 Tbsp. each of butter and flour to each cup of milk. Then, to make it into Mornay, melt in 1/2 cup cheese. The Brown Hotel in Louisville, Kentucky, which invented the Hot Brown, uses pecorino Romano, but Swiss and Gruyere work beautifully, too.

Mornay is especially good with vegetables and seafood. Try Asparagus Mornay, Salmon with Mornay Sauce, or Crab Mornay if you love cheesy stuff!

What can you serve with Kentucky Hot Brown Sliders?

These hot brown sliders don’t need an especially heavy side, so they would go well with a simple salad. If you’re looking for a southern classic to accompany them, you can't do better than a Kentucky spoonbread.

Can you make Kentucky Hot Brown Sliders ahead of time?

You can reheat fully prepared sliders, but if you want to prepare them in advance, it’s best to assemble and put them in the refrigerator. Then, when you’re ready to bake, take them out, make the sauce and then bake as directed.

Hazel Wheaton, Taste of Home Book Editor 

Nutrition Facts

1 serving: 327 calories, 21g fat (10g saturated fat), 67mg cholesterol, 652mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 16g protein.

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