
Kentucky Hot Brown Sliders
Total Time
Prep: 20 min. Bake: 30 min.
Yield
12 servings
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
- 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.
- 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.
- 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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