These Kentucky Hot Brown Sliders are a Derby Day staple around here, and honestly a great weeknight dinner any time of year. Sweet Hawaiian rolls are loaded with turkey, crispy bacon, and Gruyere, then covered in a garlic butter sauce and baked until golden and melty. They always disappear fast!
More Sliders
Before You Get Started
A few things that make a real difference with this recipe:
- Don’t skip the chill time. Refrigerating the assembled sliders for at least 2 hours (up to 8) lets the rolls soak up all that buttery goodness before baking. Put them together in the morning and bake at dinnertime.
- Use Gruyere if you can. It melts beautifully and adds a slightly nutty flavor that really captures the spirit of the original Hot Brown. Swiss works in a pinch, but Gruyere is worth seeking out.
⇢ Consider doubling the sauce. Plenty of readers do this, and I do too. If you want every bite well coated, a double batch is a welcome upgrade.
⭐️ Looking for More Like This?
Check out our Easy Hot Sandwiches and Melts collection for more ideas.
What Is a Kentucky Hot Brown?
The classic Kentucky Hot Brown is an open-face turkey and bacon sandwich from Louisville’s Brown Hotel, smothered in a rich Mornay sauce (essentially a creamy béchamel with Gruyere and Parmesan).
It’s a Derby Day tradition, but not exactly easy party food. These sliders take all the same flavors and tuck them inside sweet Hawaiian rolls with a garlic butter sauce, so you can eat them with your hands. They’ve got the same spirit, and they’re a lot more practical!
How to Make Kentucky Hot Brown Sliders
These come together quickly. The hands-on time is short, so just leave yourself a window for the chill time before baking.
Step 1: Assemble the Sliders
Split the rolls and spread mayonnaise on each bottom half.
Layer on the turkey, then the bacon (break it in half or thirds to fit), a few diced pimentos or tomato slices, half a slice of Gruyere, and a sprinkling of Parmesan.
Replace the tops and arrange the sliders in a single layer in a greased 11×7-inch baking dish.
⇢ Pimento vs. tomato: Pimentos are the classic Hot Brown touch. They add a mild, slightly sweet flavor without watering down the sandwich. Tomatoes work well too, especially in summer. Either way, use a light hand so the sliders don’t get soggy.
Step 2: Make the Butter Sauce
In a small saucepan over medium heat, melt the butter. Whisk in the brown sugar, Worcestershire sauce, garlic powder, and onion powder until the brown sugar is completely dissolved. The sauce will smell incredible.
Step 3: Pour and Chill
Pour or brush the butter sauce evenly over the assembled sliders. Cover the dish with aluminum foil and refrigerate for at least 2 hours, or up to 8 hours.
The longer they sit, the more the rolls soak up the sauce.
Step 4: Bake
Preheat the oven to 350°F. Bake the sliders covered for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
Let them rest for a few minutes before pulling them apart to serve.
⇢ Fair warning: they go fast. If you’re feeding a crowd, strongly consider making a double batch. This recipe makes 12 sliders.
Serving Suggestions
For a weeknight dinner:
For a Kentucky Derby party:
- Dump-and-Bake Kentucky Hot Brown Casserole
- Pimento Cheese with crackers
- Burgoo
- Bourbon Chocolate Pecan Pie
- Derby Day Bourbon Brownies
Wow – these were a HUGE hit at my derby party! The only slight change I made was using pecorino romano instead of the parmesan. Absolutely delicious!
– Becky
Storage and Make-Ahead Tips
Make ahead: Assemble the sliders and pour the butter sauce over the top. Cover and refrigerate for up to 8 hours before baking. All the prep work is done ahead of time, which makes this one of the most convenient recipes for entertaining.
Leftovers: Store any baked sliders in an airtight container in the refrigerator for up to 3 days.
Reheating: Cover the dish with foil and warm in a 350°F oven for about 10 minutes, or microwave individual sliders in 30-second intervals until heated through.
Frequently Asked Questions
Do the rolls get soggy from the butter sauce?
No. When baked, the rolls actually crisp up slightly on top while staying soft on the inside. The foil cover during most of the bake time keeps them from drying out, and removing it at the end encourages that light golden finish.
Can I skip the chilling time and bake right away?
You can. The sliders will still taste great, but the rolls won’t absorb quite as much of the buttery sauce. If you’re short on time, even 30 minutes in the fridge helps. If you have a couple of hours, even better.
What cheese works best if I can’t find Gruyere?
Swiss is the most natural substitute and melts beautifully. Provolone and sharp white cheddar also work well. Just about any good melting cheese will do the job. Pick what you love or have on hand.
Can I use chicken instead of turkey?
Absolutely. Deli chicken or shredded rotisserie chicken works just as well here and is a great swap if that’s what you have in the fridge.
More Baked Sliders to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Kentucky Hot Brown Sliders
Equipment
- 11 x 7-inch baking dish
Ingredients
- 1 (12 ounce) package King's Hawaiian sweet rolls, split
- ¼ cup mayonnaise
- 12 slices deli turkey
- 12 slices cooked bacon
- 6 slices Gruyere cheese
- ¼ cup grated Parmesan cheese
- ¼ cup diced pimentos or sliced tomatoes
- ½ cup salted butter, cubed
- 2 tablespoons packed light brown sugar
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Spread mayonnaise on the bottom half of each roll.
- Layer each roll with a slice of turkey, bacon (broken in half or thirds to fit), a few diced pimientos or tomatoes, half a slice of Gruyere, and a sprinkling of Parmesan. Replace the tops. Repeat with the remaining rolls to assemble 12 sliders.
- Arrange the sliders in a single layer in a greased 11×7-inch baking dish.
- In a small saucepan over medium heat, melt the butter. Whisk in the brown sugar, Worcestershire sauce, garlic powder, and onion powder until the sugar is fully dissolved.
- Pour or brush the butter sauce evenly over the sandwiches.
- Cover with aluminum foil and refrigerate for at least 2 hours, or up to 8 hours.
- Preheat the oven to 350°F. Bake covered for 25 minutes.
- Remove the foil and bake uncovered for an additional 5 minutes, or until the tops are golden brown.
Notes
- Chill time is important. At least 2 hours in the fridge lets the rolls soak up the butter sauce before baking. Up to 8 hours works great. Assemble these in the morning and bake them at dinner.
- Want more sauce? Double the butter sauce if you’d like every slider well coated. It’s a great upgrade.
- Cheese swaps: Gruyere is the best choice, but Swiss, provolone, or sharp white cheddar all melt well.
- Meat swap: Deli chicken or shredded rotisserie chicken works just as well as turkey.
- Add a kick: Stir a little Dijon mustard into the mayo before spreading for extra flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven for about 10 minutes, or microwave in 30-second intervals.
Nutrition
Originally published in April, 2018, this post was updated in April, 2026.
I want to make these this weekend and just have a question. Does pouring the sauce over the top of the buns make the bread mushy?
Thanks
Hi, Valerie! No, not really. When baked, the buns almost get crispy. 🙂
Could these be made the day before then baked day of?
Yes! We hope you enjoy, Crystal.
These were a huge hit at my Kentucky Derby party today! Almost everyone asked for the recipe! I will be using this recipe for the 2022 derby and other future parties! Thanks!
Thanks, Hailee! I’m so glad that they were a success and that they added to the fun at your party. 🙂
Wow – these were a HUGE hit at my derby party! The only slight change I made was using pecorino romano instead of the parmesan. Absolutely delicious!
Thank you, Becky! That’s wonderful!
I made these for a derby party last night and they were ridiculously good. I tried the original as written and made up a vegetarian version (tomato, shiitake mushrooms, pimentos) and loved both.
That’s great, Erin! I’m so glad that they were a hit. I love the idea of making a vegetarian version with mushrooms. Sounds delicious!
Do we have to chill these or can we cook right away?
You can cook them right away; the rolls just won’t absorb quite as much of the buttery goodness. Either way is fine, though!
This was a big hit with my family. Definitely making this again. And again.
We’re so happy to hear it, Elaine! It’s one of our favorites, too.
I made these for last year’s Derby and holy cow what a hit! I’m making them again this year, but I thought the sauce was a little light, I’m going to double it for a single recipe and then just stop when I’m comfortable. 🙂 Bacon is in the oven now…assembling and getting Derby-ready soon! Time for a margarita, though! (5/5) 🙂
Thanks, Michelle! I hope that you love them. You can’t go wrong with more sauce. Have fun Derby-watching!
Just made these for my card group. Everybody loved them. Thanks
We’re so glad they were a hit! Thank you for trying them and sharing.
I made these for our Kentucky Derby party today and THEY ARE GONE! Total hit in this house and will make it again.
I used White Cheddar and Gruyere with deli chicken meat and sliced tomatoes. I chopped the bacon instead of sliced and kept just a bit of bacon grease in the pan before making the butter sauce.
Wonderful! Thank you, Kelly!
We made these for our Derby Party and they were a hit! Everyone loved them!
Wonderful! I’m so glad that they were well received. Thanks for letting me know, Kim!
Made these for my Derby party. They were amazing and everyone loved them. I love that you can make ahead and just toss in the oven. If there are leftovers they reheat well. A definite keeper.
Thank you for the feedback, Marjorie! We’re so glad they were a hit.
These are so good I made these for derby party and they were gone so next time Made a double batch!! Going to make for some friends next just because.
We’re so glad they were a hit, Monica! How nice of you to share with friends, too.
Thank you for the recipe. I have used yours as a guide, but true Ky Hot Browns are a slice of turkey and also Ham. Then a tomato slice and bacon and cheese sauce. So I encourage you, going forward, don’t forget the ham! 🙂
Thank you for the feedback, Suzanne!