A drool-worthy sammie, these Kentucky Hot Brown Sliders are perfect for your Kentucky Derby party this year!
Is anyone else amazed at how fast 2018 is flying by already? Or is it just me? I think as I get older I notice it more.
I mean it seems like yesterday was New Year’s, and we’ve already blown by Valentine’s Day, St. Patrick’s Day and Easter! And in less than 2 weeks it’s May! What the heck?! I guess the old saying’s right…time flies when you’re having fun!
The next few weeks are going to be just as busy and packed with fun at our house. First off, we’ve got a very special event along with a special recipe coming at ya next week for my son Casey’s graduation from the University of Michigan! I can remember the day we dropped him off at UMich, and BAM it’s already over!
Then we’ve got the Kentucky Derby and Cinco de Mayo, coincidentally the same day this year, Mother’s Day, and then one of my favorite days of the year…the unofficial start to summer, Memorial Day! Woot woot!!
But today, let’s concentrate on how we’re going to serve up the most EPIC sliders for our Kentucky Derby party this year! These Kentucky Hot Brown Sliders are seriously drool-worthy folks!
So what is a Kentucky Hot Brown?
A Kentucky Hot Brown is a sandwich that was created at the Brown Hotel in Louisville, Kentucky by Fred Schmidt. Thank you Fred! It’s a variation of traditional Welsh rarebit which is a dish made of a melted cheese sauce served over toasted bread.
The traditonal Hot Brown is an open-faced sandwich made of turkey and bacon that’s smothered in Mornay sauce and then baked or broiled until the bread is crisp and the sauce begins to brown.
Today, I’m sharing my spin on the Kentucky Hot Brown with my own little slider version that is sure to be a TOTAl hit!
I start out with some King’s Hawaiian sweet rolls, my favorite for sliders. (not a sponsored post, just wanted to share what I love!) Then some thinly-sliced oven roasted turkey breast, sliced sharp cheddar cheese, crisp crumbled bacon, juicy sliced tomatoes, some rich homemade Mornay sauce, then more turkey. Sounds good so far, am I right?!
Then the top layer of the Hawaiian rolls gets slathered in the usual hammie-sammie butter mixture; melted butter, Dijon mustard, Worcestershire sauce, poppy seeds and some salt and pepper. Bake ’em and get ready to be WOWED!
- 1 12-count package Hawaiian Sweet Rolls, sliced in half
- 1 lb. turkey breast, thinly sliced and divided
- 12 slices white sharp cheddar cheese
- 8 slices bacon, roughly chopped into 1-inch pieces and cooked until crisp
- 12 tomatoes slices, about 1/4-inch thick (I use Campari or Roma tomatoes)
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 1 1/2 cups milk
- Kosher salt and freshly ground black pepper to taste
- dash nutmeg
- 1/2 cup cheddar cheese, shredded
- 1/2 cup (one stick) butter, melted
- 1 Tbsp. Dijon mustard
- 1 Tbsp. poppy seeds
- 2 tsp. Worcestershire sauce
- 1/4 tsp. salt
- 1/4 tsp. pepper
In a small saucepan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly for 2 minutes, being careful not to brown. Gradually whisk in milk. Bring to a boil, whisking constantly until thickened, about 2-3 minutes. Reduce heat to low. Add cheddar cheese. Remove from heat and season with salt, pepper and nutmeg. Keep warm and set aside.
Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper or aluminum foil. Spray with nonstick cooking spray.
Using a large knife, slice the rolls in half so you have a portion of tops and a portion of bottoms. You want both portions of the rolls to remain connected, so there are two slabs. Place the bottom portion in the prepared pan.
Evenly layer 1/2 of the turkey over the rolls.
Evenly layer the cheddar cheese slices.
Sprinkle with the bacon.
Layer with the tomato slices. (try to place a slice on each roll)
Carefully spread the Mornay sauce over the tomatoes.
Evenly layer the remaining sliced turkey, then top with top portion of buns.
In a small bowl, whisk together melted butter, Dijon mustard, poppy seeds, Worcestershire sauce, salt and pepper until well combined. Pour mixture evenly over top of rolls.
Cover pan with aluminum foil and let stand at room temperature for 10 minutes. Bake covered for 20 minutes or until cheese is melted. Remove foil and continue to cook for 5 minutes or until lightly browned on top. Cut into individual sliders and serve immediately.