Kentucky Hot Brown Sliders

4.95 from 18 votes

All the flavors of the classic Louisville sandwich, tucked inside sweet Hawaiian rolls with a garlic butter sauce and baked until golden. Perfect for Derby Day parties or easy weeknight dinners.

Course Dinner

Cuisine Southern

Keyword hot brown sandwich, hot brown sliders, kentucky hot brown sliders

Prep Time 20

Cook Time 30

Chilling Time 3

Total Time 3 50

Servings sliders

Calories 363kcal

Author Blair Lonergan

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 11x7-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.

Video

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