Kentucky Hot Brown Sliders

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Kentucky Hot Brown Sliders are inspired by the original decadent open-faced sandwich that originated at Louisville’s Brown Hotel, with turkey, Roma tomatoes, and Mornay sauce, topped with bacon and broiled to perfection.

Kentucky hot brown sliders

With all those ingredients, you really can’t go wrong and these sliders are the perfect way to experience it all without going into a food coma. One of these gooey and delicious sliders is just the right size to enjoy it.

I like to make these sliders for parties because not many of my friends have ever tried this sandwich before. It’s a fun center piece of discussion for the guests. They also make great appetizers for game day or you can even package them up and take them for tailgating.

» Also try these 16 Seriously Good Slider Recipes. and What to Serve With Sliders for a perfect party pairing.

What is a Kentucky Hot Brown?

This iconic sandwich was originally conceptualized in 1926 by Fred K. Schmidt, a chef at Louisville Kentucky’s Brown Hotel. You can read all about it here. It was meant to be a sort of late-night snack after guests of the hotel attended their popular dinner dance.

The Brown Hotel is still serving the Kentucky Hot Brown to its guests and people who come from all around to try the iconic sandwich. Now you can try the sandwich for yourself at home with this recipe.

Kentucky hot brown sliders

Helpful Tips

  • Separating each roll before adding any toppings makes it so much easier to serve the rolls after cooking. It can be very messy and difficult to cut through them later.
  • The moisture in the tomato can cause the top bun to slide off during cooking. A helpful tip is to slice the tomato and lay the slices on a paper towel to draw out some of the moisture before adding them to the sandwich.
  • If you want a less messy and/or less caloric sandwich, you can leave off the butter sauce that’s poured over the top.

Variations To Try

The original Kentucky Hot Brown is an open-faced sandwich that is broiled, not baked. So already we’ve got quite a variation going on here, by using slider buns and baking it.

There are so many variations you can make, so don’t be afraid to experiment.

  • Try using ham or chicken instead of turkey.
  • Add different types of cheese.
  • Leave off the tomato or replace it with something like pickles or jalapenos.
  • Spread mustard or horseradish on the bun before baking.

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Kentucky hot brown sliders

Kentucky Hot Brown Sliders

Angela
Kentucky Hot Brown Sliders are inspired by the original decadent open-faced sandwich that originated at Louisville’s Brown Hotel, with turkey, Roma tomatoes, and Mornay sauce, topped with bacon and broiled to perfection.
No ratings yet
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizers
Cuisine American
Servings 12 Sliders
Calories 288 kcal

Ingredients
  

  • 2 Hawaiian slider rolls
  • 1 pound turkey sliced
  • 3 slices white cheddar cheese cut into squares
  • 6 slices bacon cooked and quartered
  • 12 slices tomato

Mornay Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 3/4 cup white cheddar cheese shredded
  • salt and pepper to taste
  • a dash of nutmeg

Butter Sauce Topping

  • 1/2 cup butter melted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried minced onion
  • 1 tablespoon Worcestershire sauce

Instructions
 

  • Preheat oven to 350° F (175° C). Line a 9×13" pan with parchment paper. Set aside.
  • To make the mornay sauce, melt butter in a small sauce pan. Whisk in flour and cook for 2 minutes. Add milk and whisk together. Bring to a boil and whisk constantly until thickened, about 2 minutes. Add shredded cheese and stir to combine. Remove from heat, season with salt and pepper to taste and set aside.
  • Cut the rolls in half and separate. Put the bottom half of the rolls into the prepared pan. Top with turkey, cheese, bacon, and tomato slices.
  • Add a spoonful of mornay sauce on top of each. Set the tops on the rolls.
  • In a bowl, stir together melted butter, Dijon mustard, dried onions and Worcestershire sauce. Pour or spoon mixture over the top of the rolls so each gets covered well and the sauce runs down the sides.
  • Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more or until the tops are crispy and lightly browned.

Notes

  • Separating each roll before adding any toppings makes it so much easier to serve the rolls after cooking. It can be very messy and difficult to cut through them later.
  • The moisture in the tomato can cause the top bun to slide off during cooking. A helpful tip is to slice the tomato and lay the slices on a paper towel to draw out some of the moisture.

Nutrition

Calories: 288kcalCarbohydrates: 7gProtein: 13gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 77mgSodium: 330mgPotassium: 246mgFiber: 0.4gSugar: 3gVitamin A: 746IUVitamin C: 4mgCalcium: 151mgIron: 1mg
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