Kentucky Hot Brown Sliders are a perfect Kentucky Derby party food or easy weeknight dinner!
If you’re hosting a Kentucky Derby party this year, or if you just like to have sandwiches for dinner sometimes (like us!), I have THE BEST recipe for you! These little Kentucky Hot Brown Sliders are incredibly popular in our house, and they make regular appearances at parties throughout the year. They are a must-try!
This recipe for Kentucky Hot Brown Sliders was originally posted in April, 2014. The photos were updated in April, 2018.
What Is A Kentucky Hot Brown?
The traditional Kentucky Hot Brown is an open-face sandwich with turkey and bacon (and sometimes with pimientos or tomatoes), smothered in a Mornay sauce.
What the heck is a Mornay sauce?
It sounds fancy, but it’s basically just a white béchamel sauce with Gruyere and Parmesan cheeses added.
But you know what? Open-face sandwiches coated in creamy sauce are not exactly party-friendly finger food. So instead, I took the same basic ingredients from the classic sandwich and turned them into something even more delicious.
My version of Kentucky Hot Brown Sliders are kid-friendly and can be consumed with your hands — no utensils required!
These sliders are stuffed with turkey, bacon, diced pimientos, Gruyere (or Swiss) cheese, and a sprinkle of Parmesan. As if that’s not delicious enough, they are coated in a sweet, garlic butter sauce that makes them indescribably good.
Tips For Making Kentucky Hot Brown Sliders;
- I used Gruyere and Parmesan cheese but any good melting cheese would do if you don’t have them on hand. Why not try provolone or sharp white cheddar.
- Deli chicken can be used instead of turkey
- Try adding a little mustard with the mayo of a little kick
- You can make these in advance and keep them in the fridge for several hours before baking
This recipe makes 12 sliders, but I will warn you — they go FAST. Definitely make more of these little guys than you think you will need. They won’t last long!
If you’ve tried these Kentucky Hot Brown Sliders or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.
Kentucky Hot Brown Sliders
Kentucky Hot Brown Sliders are a perfect Kentucky Derby party food or easy weeknight dinner!
Ingredients
- 1 pkg. 12 oz 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 pimientos or sliced tomatoes
- ½ cup butter cubed
- 2 Tablespoons finely chopped onion
- 2 Tablespoons brown sugar
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon garlic powder
Instructions
- Assemble one slider by spreading mayonnaise on the bottom of the roll.
- Add a layer of turkey, then bacon (breaking it in half or thirds to fit on the roll), a few diced pimientos (or tomatoes), half a slice of Gruyere, and a sprinkling of Parmesan cheese. Replace the top. Repeat with remaining rolls to assemble a total of 12 sandwiches.
- Arrange sandwiches in a single layer in a greased 9-inch-square baking pan.
- In a small skillet, melt butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender.
- Whisk in the brown sugar, Worcestershire sauce, and garlic powder. Continue whisking until brown sugar is dissolved.
- Pour butter sauce over sandwiches.
- Cover with aluminum foil and refrigerate for several hours.
Preheat oven to 350°F (180°C). Bake, covered, 25 minutes.
- Remove foil and bake uncovered for an additional 5 minutes or until golden brown.
Recipe Video
Recipe Notes
Tips For Making Kentucky Hot Brown Sliders;
- I used Gruyere and Parmesan cheese but any good melting cheese would do if you don't have them on hand. Why not try provolone or sharp white cheddar.
- Deli chicken can be used instead of turkey
- Try adding a little mustard with the mayo of a little kick
- You can make these in advance and keep them in the fridge for several hours before baking
How absolutely delicious!!
Anything with melty cheese or a mornay sauce is a real winner 🙂
Yes, totally delicious! Definitely a family favorite. 🙂 Thanks for stopping by!
Yum. Do you think you could prepare one day ahead?
Hi, Cari! I haven’t actually tried it myself, but another reader said that she has prepared them the night before and that they turned out fine. Enjoy!
Awesome! Thank you. Will let you know how they turn out.
Great! Please let me know. 🙂
I made these for our rowing crew’s annual weekend getaway…everyone loved them and wanted the recipe. I used a good turkey bacon and they were delicious!
That’s awesome, Ann! I’m so glad that you all enjoyed them. I think they’re delish too! 🙂
These look really yummy! I found your post in the Show Stopper Saturday Link Party 🙂
Hi, Shareba! Thanks for stopping by. 🙂
I have never heard of hot brown, these look so delish and since they are a finger food….I must try!
Hi Kristina and Millie! These are amazingly delicious…you will love them. 🙂
Another one of your posts has caught my eye(stopping by from Life Created Tuesday)!! These look delicious, just pinned it!
Ashley
Hi Ashley! Thanks for visiting again. This is such a great recipe — thanks for pinning!
Hello! I came across your recipe as I was searching for a dish to bring to an Oaks day brunch and this is perfect! Since the party is in the morning, I was wondering if the sandwiches would be ok to soak in the mixture overnight?
These are the perfect brunch sandwiches! I’m so glad that you’re going to make them. I’m serving them at a Mother’s Day brunch in a couple of weeks, too.
I’ve never tried to leave them in the sauce overnight, so I’m not exactly sure how they would turn out. My suggestion would be to just err on the side of caution and let them sit for less time rather than for so long. I’d hate for your bread to be too mushy if they sat for too long. Again, they might be fine — I’m just not sure. If you can make them early in the morning and then even just let them sit for an hour or so, that would still be good. Or, you could prepare the sandwiches the night before and then just pour the sauce over top really early in the morning (and go back to bed if you want!). Hope that helps! Enjoy!
I’ve made something similar to this and let it sit overnight, and it was fine! Can’t wait to try THIS version!
Oh, that’s perfect, Carol! Thanks for letting me know! 🙂
Oh, and where do the pimientos come in?
Hi Michelle! Duh – sorry that I forgot to include the pimientos in the recipe instructions! Thanks for pointing that out! I updated the recipe now. 🙂 You just include a few of the diced pimientos inside the sandwich with the bacon, cheese, and meats — however many you like!
These look so yummy! Please come share at the Anything Goes linky, if you have not already. I love Gruyere cheese.
Thanks, Mindie! I will definitely come share!
Have you used dices or sliced tomatoes instead of pimento cheeses in the sliders before? I’m thinking of making this for Derby day but was leaning a bit toward a more traditional hot brown.
Hi, Katie! I haven’t used tomatoes before, so I’m not exactly sure how they would do. I think it would probably be fine, but just remember that you’re going to bake these in the oven, so the raw tomatoes will not stay crispy and fresh — they might get a little bit mushy. I’m sure the sandwiches would still taste great, though! It just depends on your preference. 🙂
Blair, these look SO good–I love all that melty cheese 🙂
Hi, Amy! Thanks for stopping by. And yes — the melty cheese definitely makes them awesome! 🙂
Looks tasty! Thanks for sharing at Happiness is Homemade 🙂
Blair, thanks so much for sharing these at Treasure Box Tuesday- sharing on Facebook this morning at 11:00 CST! 🙂 Gorgeous!
Looks tasty
Thanks for sharing your ideas and recipes .
Hi, Lauren! Thanks for stopping by!
I made these last night for our annual Derby party and they were AMAZING!! My only regret is that I didn’t make more of them!!! These are Going on our regular dinner rotation 🙂 thanks for sharing!
Hi, Jenny! That’s so great! Thanks for letting me know, and I’m glad that you liked them. They’re a favorite in our house, too. 🙂
My mother-in-law made these hot brown sliders this weekend and they were delicious. This recipe is a keeper for our next Derby party and others. Thanks for sharing.
Diane
Hi, Diane! Thanks so much for letting me know. They are in the regular rotation at our house, too! In fact, I’m making them this weekend for another party at our house. 🙂
Hi Blair,
Awesome! I served them with an orange cranberry relish I had left over. Outstanding!
Cari
Sounds perfect. Glad that you liked them, Cari! 🙂
A traditional Kentucky Hot Brown DOES NOT have pimentos. It does have ham and tomatoes in addition to the turkey and bacon.
Are these meant to be served warm or cold?
Hi, Cari! I definitely think that they are best served warm! That said, our family has been known to eat left-overs at room temp and they are also delicious!
I made these today for lunch for my parents and daughter, and everyone absolutely loved them! This will definitely be one of my go-to dishes from now on!! I didn’t have any tomatoes but would have definitely used them instead of pimentos since that’s the ingredient in the original Hot Brown created by the Brown Hotel here in Louisville. A lot of restaurants here in Louisville serve the Hot Brown, and they all use tomatoes. They get layered under the cheese sauce and are baked right along with everything else. Yummy!
Hi, Becky! I’m glad that you liked the recipe! I didn’t realize that tomatoes were more traditional…learn something new every day! Thanks for your feedback. 🙂
Just found your site thanks to Twitter and I must say I’m loving your recipes! Each one looks equally delicious and I can’t wait to make my own gluten free versions. Thanks so much for sharing!
Thanks so much, Lindsay! So glad that you found us. I hope that you get to try some of the tasty options. 🙂
I’ve made these twice now. My family loves them. We had a few cadets over this past weekend and they proclaimed they were, “amazing”! Thank you!
Oh, that’s great! Thanks so much for letting me know, DebV!!! 🙂
I want to make these sliders for a bowl party we are going to attend, but I have several questions: (1) My slices of turkey are much too big for the rolls; do I slice the turkey (same for the piece of bacon) and stack it or do I fold, refold, refold, and fold again. (2) The only Gruyere I could find was in block form — how thick a slice so I use on each slider. (3) I don’t see how the finished sliders will fit in a 9 x 9 pan since the rolls are in 9 x 7 package before they are stuffed (I realize that you are going up rather than out), but is the plan to jam them in there so that they must be cut out? Thanks Sara Lou
Hey, Sara Lou! I’m so glad that you’re planning to make these. You will LOVE them. 🙂 Here are my answers:
(1) You can do either with the turkey, but don’t stress too much. Just use your judgment and put however much turkey on each roll that you think looks good. You can’t really mess that part up. If you just want to use half of a slice instead of stacking it high or refolding it a bunch of times, that would work great, too!
(2) I would just slice the cheese as thick or thin as you like it. Too thick and it might get a bit messy when it melts, but again — this is pretty flexible so just do it however you think it looks good. As thin as you can slice, would be great. Kind of like the thickness of a slice of American cheese? Hope that helps! You could also buy slices of Swiss cheese if you can’t find the slices of Gruyere. The two cheeses are pretty similar. Heck, the sliders would even be delicious with cheddar, American, or provolone cheese!
(3) They fit tightly in the pan, but you don’t need to cut them out. You just want them close enough to each other so that they are all touching each other. I haven’t had a problem fitting them, so hopefully you won’t either. 🙂
Let me know if you have any other questions!
Can this be prepared the night before?
Hi, Teresa! I haven’t personally tried making them the night before, but several other readers have done so and reported back that it worked well! I would definitely give it a shot. 🙂 Enjoy!
hi there! What’s the reason for such a long refrigeration time? Mine are actually in the fridge now. It’s been an hour.
Hi, Jay! That timing is flexible. Some readers have made the sandwiches as far in advance as the day before and they said that they turned out great. If you only have an hour, that will work too! The longer time just gives the flavors more time to come together and it allows the sauce to soak into the bread some so that when the sandwiches bake the bread is packed with flavor, crispy on the outside, and soft on the inside.
Like I said, the recipe is forgiving, so you can feel free to bake them when you need them…even if it hasn’t been quite as long. Believe me…you’ll still love them! 🙂
The BEST!
Thanks, Nancy!! 🙂 So glad that you liked them!
This recipe was awesome. I didn’t have any pimentos on hand, so I used roasted red peppers. Amazing! Thank you for sharing.
Excellent! Thanks so much for letting me know. I’m glad that you loved them!
Have you ever made these and then held them until serving in a warm oven? I would think keeping them warm for 30 minutes or so should be fine. Thoughts??
Have you ever made these and then held them in a warm oven until guests arrived? If so, do you think an hour is too long?
Have you ever made these and then held them in a warm oven until guests arrived? If so, would an hour be too long?
Hi, Anne! Yes, I think that would work fine! Enjoy! 🙂
I should also add, though — they’re good at room temp, too. So if they sit on the counter in a warm dish for 30 minutes they will be fine as well!
Does the Parmesan cheese go inside the sandwich or on top?
Hi, Anne! I sprinkle the Parmesan cheese right inside the sandwich when I put the other cheese in. Enjoy!!! 🙂
These hot browns are seriously the best thing, EVER. As a Florida transplant from Kentucky, I am always trying to find ways of bringing a little bit of home into my coastal life. I host a Derby party every year and these little golden bits of heaven are always the hit of the party. They are seriously all everyone talks about. They are so requested and drooled over that I now make them for every party we host. Well done and thank you for sharing this amazing recipe.
Chelsea! Your kind comment totally made my day! I’m so glad that you love them and that they’re a little taste of home! 🙂
I Love this recipe so much, that our community is planning a Derby Day party, and we hope to serve
these mini sliders to approximately 60 people. We would like to make at least 120. Our biggest concern is how to serve them, and how to keep them warm. We would NOT be serving them until almost 3 hrs after they are baked. We have no oven at our club house. Have you ever served a large number of sliders, and how did you keep them warm? Have you ever served them stacked on top of each other in
a large dish? Any suggestions would be appreciated. Nancy
That’s wonderful, Nancy! I’m so glad that you will share these sandwiches with your friends!
I’m not sure that I have any great advice for keeping them warm. I would bake them as late as possible, and then keep them insulated and wrapped (maybe in towels? or one of those insulated cooler bags?) — anything that will help retain the heat inside the dishes. Honestly, though, these sandwiches taste great at room temperature! We’ve served them that way at parties and they’ve been devoured!
I think that you can definitely serve them stacked on top of each other if you arrange them in the dishes that way after they come out of the oven. I don’t think that you would want to bake them in double layers, but you can certainly transport them that way and they would be fine. Hope that helps, and have fun!
OH MY! I made these for my daughter’s Kentucky Derby Bridal Shower Soiree! What a hit! Everyone loved them! Thanks for sharing the wonderful recipe. Just wanted to comment to let others know how they worked out. I made the sandwich and the sauce the night before. However, I foiled the sandwiches and stored the sauce in a covered glass bowl in the refrigerator over night. The next morning I warmed the sauce in the microwave and evenly spooned the sauce over the sandwiches, replaced foil and refrigerated them until the bridal shower at 2:00 pm. They were perfect. Careful to watch the last 5 minutes and not started chatting with guest……or they may get a little too brown! LOL they were still great great! I 4x the recipe, so all worked out. I hope this helps…..and she’s off!
Hi, Julie! I’m SO glad that you and your guests enjoyed these! They are such a great party food, and that bridal shower theme sounds so fun!
Thanks for sharing your smart prep-ahead tips, too!
These updated photos look soooooo good!
Thanks, Kristy!
I’m from Georgetown Ky and I make ones similar to these every year…only mine have real tomato slices and a thin layer of ham. But I am going to make them usimg the kings Hawaiian bread you suggest is this recipe soon. My husband and kids love these too! They pair great with the mint julip drink for Derby parties! 💟
Sounds perfect, Crystal! Enjoy! 🙂
Would it be ok to make these 24hours ahead of time and then bake them?
Hi, Amy! Yes, I think that would work fine! 🙂
Excellent! Took these to a party, and it was everyone’s favorite. I didn’t use as much bacon as in the recipe (just a half slice, or third slice of thick bacon). Made a batch of in a 15×10 pan. Just made another batch for my family in 13×9 pan and was able to squeeze 20 in there. Baked them at home, and took them to the party half an hour away, and they were perfect. They were even good at room temperature. Will make these again and again for parties.
Wonderful! Thanks, Debbie!