Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Kentucky Hot Brown Pull-Apart Sliders
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- Level: Easy
- Total: 1 hr 5 min
- Active: 35 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 265
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 43 mg
- Sodium
- 407 mg
These tasty sliders are a party-ready spin on Louisville’s famous Kentucky hot brown sandwich. In our version of this Southern favorite, soft Hawaiian rolls get stuffed with tender sliced turkey, crispy bacon, sliced tomato and a rich, cheesy Mornay-style sauce, then baked until bubbly and irresistible. Finished with a brush of butter and a sprinkle of poppy seeds, they’re a little taste of Kentucky comfort — cozy, indulgent and made for sharing.
- Level: Easy
- Total: 1 hr 5 min
- Active: 35 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 265
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 43 mg
- Sodium
- 407 mg
Ingredients
Hot Brown Sliders:
Cheese Sauce:
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Directions
- For the hot brown sliders: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and spray the foil lightly with baking spray. Set aside.
- Add the bacon to a large skillet and place over medium heat. Cook, flipping the bacon occasionally, until golden brown and crispy all over, about 8 minutes. Drain on a paper towel. Once cool, break each slice into quarters.
- Split the attached rolls in half horizontally with a serrated knife, leaving the bottom half slightly thicker than the top half. Set the top half aside and place the bottom half on the prepared baking sheet.
- Spread the mustard over the bottom half of the rolls, then top with the sliced cheese. Fold the turkey slices into quarters, then place one piece on each of the 12 rolls (this will make pulling the rolls apart easier). Top each with a tomato slice and 2 quarter pieces of crispy bacon.
- Add the melted butter to a small bowl and stir in the Pecorino Romano and poppy seeds. Set aside.
- For the cheese sauce: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook, whisking frequently, until the flour is bubbling all over and lightly toasted, 1 to 2 minutes. Whisk in the milk and continue to cook until simmering and thickened (it should coat the back of a spoon), 3 to 4 minutes. Remove from the heat, then whisk in the Pecorino Romano, mustard, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning if needed.
- Spoon the cheese sauce evenly over the layer of bacon, then cover with the top layer of rolls. Brush the poppy seed butter evenly over the rolls.
- Spray a sheet of foil with nonstick baking spray and cover the sliders, sprayed-side down. Bake until the cheese slices melt and the sliders are warmed through, about 20 minutes. Uncover and continue cooking until the top is lightly toasted, about 5 minutes more.
- Cool the sliders for 5 minutes, then serve, letting guests pull off their own sliders.
