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.
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! 🙂
I made these for a derby party last year and everyone asked if I would bring them again this year! Such a hit with adults ans kids! Plan on making multiple batches and Sam’s Club has everything you need (except for pimentos-got those at Target)!
Amazing! I’m so glad that they will add to the festivities today. Thanks, Amy!
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.
Traditioanl Hot Browns DO NOT have ham…
https://www.brownhotel.com/dining/hot-brown
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!!! 🙂