Kentucky Hot Brown Sliders

Total Time Prep: 20 min. Bake: 30 min.
Yield 12 servings
Test Kitchen Approved
These Kentucky hot brown sliders are perfect for derby parties, though I serve them at parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for gatherings, but this recipe turns them into finger food. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives. — Blair Lonergan, Rochelle, Virginia

Ingredients

  • 1 package (12 ounces) Hawaiian sweet rolls
  • 3 tablespoons mayonnaise
  • 12 slices deli turkey, folded into quarters
  • 12 slices cooked bacon strips, halved widthwise
  • 1 jar (4 ounces) diced pimientos, drained, or 2 plum tomatoes, cut into 12 slices
  • 6 slices Gruyere cheese, halved
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup butter, cubed
  • 2 tablespoons finely chopped onion
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon garlic powder

Directions

  1. Preheat oven to 350°. Without separating rolls, cut in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls.
  2. In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches.
  3. Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.

Nutrition Facts

1 slider: 327 calories, 21g fat (10g saturated fat), 67mg cholesterol, 652mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 16g protein.

These Kentucky hot brown sliders are perfect for derby parties, though I serve them at parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for gatherings, but this recipe turns them into finger food. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives. — Blair Lonergan, Rochelle, Virginia
Recipe Creator

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