Hey, y'all! Whether you're making this recipe for a Kentucky Derby Party or for any southern gathering, my Hot Brown Sliders are sure to be a hit. The same delicious flavor of the Kentucky Hot Brown - but, in slider form. Confession: I think these are better than the hot brown itself (which I also love)!
This post is in partnership with Duke’s Mayonnaise. All opinions expressed, as always, are my own. Thank you for supporting those that make JCP Eats possible!
Hot Brown Sliders
Hot Brown Sliders Ingredients
- 1 pack of Kings Hawaiian Sweet Rolls, sliced in half
- 1 ⅓ c. Duke’s Mayonnaise
- ¾ lb. deli-sliced turkey breast
- 6-8 slices of bacon, cooked and chopped
- 4 oz. romano cheese, shredded
- 2 roma tomatoes, sliced
- 1 tsp. nutmeg
- ½ stick of butter
- 1 tbsp. dried parsley
- 1 tsp. worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. onion powder
How to Make Hot Brown Sliders
- Preheat oven to 350F.
- Slice the Kings Hawaiian sweet rolls in half (I slice the entire pack in one cut - it makes layering much easier).
- In a bowl, mix Duke’s Mayonnaise, nutmeg, chopped bacon, and romano cheese. Spread evenly over the bottom half of the rolls. If there is any left, spread on the underside of the top half of the rolls. Layer turkey evenly across the bottom half, add one slice of tomato per roll, and place the top half of the rolls over the tomatoes.
- In a microwave safe bowl, melt butter. Add dried parsley, worcestershire sauce, garlic powder, and onion powder. Mix well and spoon/spread evenly over the rolls.
- Cover and bake for 20 minutes. Enjoy!
Pro Tips For Making This Recipe
- When making sliders, I slice the sliders in half as a whole package. That makes spreading the Duke's Mayonnaise smear much easier.
Frequently Asked Questions
Absolutely; just don't add the buttery topping. When you are ready to bake them, remove the prepared sliders from the refrigerator and evenly distribute the topping.
While the flavors are similar, the sliders feature the classic buttery topping. Additionally, the mornay sauce in the traditional Hot Brown is encapsulated in the smear on the sliders. In fact, I think the smear helps maintain the integrity of the bread - in the traditional Kentucky Hot Brown, the bread can get mushy due to the sauce.
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Hot Brown Sliders Recipe
Hot Brown Sliders
Ingredients
- 1 pack Kings Hawaiian Sweet Rolls sliced in half
- 1 ⅓ c. Duke’s Mayonnaise
- ¾ lb. deli-sliced turkey breast
- 6-8 slices bacon cooked and chopped
- 4 oz. romano cheese shredded
- 2 roma tomatoes sliced
- 1 tsp. nutmeg
- ½ stick butter
- 1 tbsp. dried parsley
- 1 tsp. worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. onion powder
Instructions
- Preheat oven to 350F.
- Slice the Kings Hawaiian sweet rolls in half (I slice the entire pack in one cut - it makes layering much easier).
- In a bowl, mix Duke’s Mayonnaise, nutmeg, chopped bacon, and romano cheese. Spread evenly over the bottom half of the rolls. If there is any left, spread on the underside of the top half of the rolls. Layer turkey evenly across the bottom half, add one slice of tomato per roll, and place the top half of the rolls over the tomatoes.
- In a microwave safe bowl, melt butter. Add dried parsley, worcestershire sauce, garlic powder, and onion powder. Mix well and spoon/spread evenly over the rolls.
- Cover and bake for 20 minutes. Enjoy!
Notes
- When making sliders, I slice the sliders in half as a whole package. That makes spreading the Duke's Mayonnaise smear much easier.
Nutrition
About the Kentucky Hot Brown
According to the Brown Hotel's website: In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!
Y'all come back now, ya hear?
My best,
JC
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