Hot Brown Sliders are everything you love about the famous Kentucky Hot Brown, just mini and made for sharing. Built on buttery Hawaiian rolls with layers of turkey, bacon, tomato, and a creamy cheese sauce, these pull-apart sandwiches are perfect for game day or family nights when you need something warm, and cheesy.
Hot Brown Sliders: A Kentucky Classic, Party-Ready
These sliders? They’re my fun, pull-apart take on that legendary dish. Think buttery Hawaiian rolls instead of Texas toast. Gooey cheese sauce dripping down the sides. Crisp bacon and juicy tomato tucked in for balance. And that nutty Gruyere on top that melts into the whole thing like a blanket. It’s messy in the best way.
If you’ve ever had a full-size version of the classic Hot Brown, you know how hard it is to forget. I grew up in Kentucky, and after every holiday we always had hot browns piled high with leftover turkey. My husband’s a Kentucky boy too, so let’s just say this sandwich has been around my table for a long time. I’ve even been to the Brown Hotel in Louisville, where it was first served in the 1920s, and I swear the original will stop you in your tracks.
I love making these for football weekends, right next to a bowl of salty, crunchy Chex Mix, they both vanish faster than you can say kickoff. If you’re planning a game day spread, you need to add them to your lineup. They also work for family nights when you just want something warm and shareable in the middle of the table that everyone will like.
What Makes These Sliders Work
You don’t need a mile-long list of ingredients to nail the flavor. Just a few building blocks:
- Hawaiian rolls – pillowy and slightly sweet, the perfect base.
- Turkey – deli slices work fine, but leftover roasted turkey makes them shine.
- Gruyere cheese – rich, nutty, and melt-worthy.
That’s it. Check the recipe card below for the full rundown, including the creamy cheese sauce and buttery topping that ties it all together.
Bringing the Hot Brown Together
Step One: Make the Cheese Sauce
Step Two: Mix the Butter Topping
Step Three: Assemble the Sliders
Step Four: Bake and Serve
Tip: Tent with foil if the tops brown too quickly.
The Little Details That Make Them Shine
There’s something about making a “fancy” Kentucky classic into something you can pull apart with your hands that feels fun. It’s casual, but still special. They taste like comfort food, but they look like you planned ahead. Every bite has a little crunch from the bacon, a little creaminess from the sauce, and that hint of sweetness from the rolls.
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Kentucky Hot Brown Sliders with Cheese Sauce and Bacon
Ingredients
- 1 12 count package Hawaiian Rolls
- ½ lb thinly sliced cooked turkey
- 1 lb bacon cooked and broken into pieces
- 1 tomato sliced
- 8 ounces gruyere
CHEESE SAUCE
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups whole milk
- 4 ounces parmesan cheese grated
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon pepper
BUTTER TOPPING
- ½ cup salted butter
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried onion flakes
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 400º Spray a 9 x 13 pan with cooking spray.
Cheese sauce:
- Melt butter in a saucepan over medium-high heat, add flour and whisk for about 1 minute. Gradually add milk, whisking constantly until thickened, about 2-4 minutes. Whisk in parmesan cheese, nutmeg, salt and pepper.
Butter Topping:
- Melt the butter and whisk in the mustard, Worcestershire sauce, onion flakes and poppy seeds.
Assemble:
- Use a serrated knife and cut the entire group of rolls in half, cutting horizontally so that you have two slabs of rolls. Place the bottom half in the prepared casserole dish and bake for 5 minutes, until it just starts to turn brown.
- Place the cheese sauce on top, spreading it evenly. Add the turkey and bacon. Cut the slices of tomato into quarters and place over the top of the bacon. Sprinkle the gruyere cheese over the top and cover with the top half of the rolls.
- Pour the butter mixture over the rolls, using a brush to spread it over the rolls and down the edges.
- Cover with foil and bake for 20-25 minutes until the cheese has completely melted. If you want the tops crisp, remove the foil for the last 5 minutes. Let them cool for about 5 minutes so they can be eaten with your hands.
Barbara’s Tips + Notes
- These are best eaten the same day, but can be reheated in the oven.
- If you don’t have leftover turkey, sliced turkey from the deli works perfectly.
Nutrition
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