Ingredients
For the Sliders
- 1 package (12-count) Hawaiian-style sweet rolls.
- 12 ounces sliced roasted turkey breast.
- 8 slices bacon, cooked until crisp and roughly broken into pieces.
- 2 medium Roma tomatoes, thinly sliced.
- 1 cup shredded mozzarella cheese.
- 1/2 cup shredded sharp cheddar cheese.
- 1 tablespoon unsalted butter, softened, for greasing the baking dish.
Ingredient substitutions
- Hawaiian-style rolls: Use soft dinner rolls or brioche slider buns.
- Roasted turkey breast: Leftover roasted turkey works great. Thinly sliced deli turkey can also be used.
- Roma tomatoes: Use vine-ripened tomatoes, but remove excess seeds and moisture.
- Mozzarella: Substitute Monterey Jack for a slightly richer flavor.
- Sharp cheddar: Use mild cheddar, Colby Jack, or white cheddar.
For the Creamy Parmesan Cheese Sauce
- 2 tablespoons unsalted butter.
- 2 tablespoons all-purpose flour.
- 1 cup whole milk, warmed.
- 1/2 cup heavy cream.
- 3/4 cup finely grated Parmesan cheese.
- 1/4 teaspoon garlic powder.
- 1/4 teaspoon kosher salt.
- 1/8 teaspoon ground black pepper.
- Pinch of ground nutmeg.
Substitutions
- Whole milk: Use 2% milk, though the sauce will be slightly less rich.
- Heavy cream: Replace with additional whole milk for a lighter sauce.
- Parmesan: Freshly grated Parmesan melts more smoothly, but good-quality pre-grated Parmesan can work in a pinch.
For the Buttery Topping
- 3 tablespoons unsalted butter, melted.
- 1 teaspoon Worcestershire sauce.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon dried parsley.
- 1 tablespoon finely grated Parmesan cheese.
Optional Ingredients
- 1/2 teaspoon smoked paprika for extra color and smoky flavor.
- 1 teaspoon Dijon mustard for a sharper sandwich flavor.
- 1 tablespoon chopped fresh parsley for garnish.
- 1/4 teaspoon crushed red pepper flakes for mild heat.
- Extra cooked bacon for topping.
- Thinly sliced green onions for garnish.
Equipment Needed
- 9 x 13-inch baking dish.
- Medium saucepan.
- Large skillet for cooking bacon.
- Cutting board.
- Sharp chef’s knife.
- Serrated bread knife.
- Measuring cups.
- Measuring spoons.
- Liquid measuring cup.
- Whisk.
- Silicone spatula or wooden spoon.
- Small mixing bowl.
- Pastry brush or spoon.
- Cheese grater, if using block cheese.
- Paper towels.
- Aluminum foil.
- Oven mitts.
- Serving spatula.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 350°F. Lightly grease a 9 x 13-inch baking dish with 1 tablespoon softened butter.
Allow the oven to fully preheat before baking. Starting in a cold or partially heated oven can make the sliders warm unevenly.
The baking dish should have a thin, even coating of butter, especially across the bottom and corners.
Do not heavily grease the dish. Too much butter underneath can make the bottom rolls oily.
2. Cook the Bacon Until Crisp
Place the bacon in a large skillet over medium heat. Cook for about 8 to 10 minutes, turning as needed, until browned and crisp.
Transfer the bacon to a paper towel-lined plate. Once cool enough to handle, break or chop it into bite-size pieces.
Properly cooked bacon should look deeply browned with crisp edges. It should not appear soft or pale.
Crisp bacon is important because the tomato and cheese sauce already add moisture to the sliders.
Do not add hot, greasy bacon directly to the rolls. Excess bacon fat can make the bread soggy.
3. Prepare the Tomatoes
Slice the Roma tomatoes into thin rounds, about 1/8 to 1/4 inch thick. Place the slices on paper towels and gently blot the tops with another paper towel.
Let them sit for about 5 minutes while you prepare the sauce.
The tomatoes should still look fresh and juicy, but there should not be visible pools of liquid on the surface.
Thick, wet tomato slices can release too much moisture during baking.
4. Make the Creamy Parmesan Sauce
Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Add the flour and whisk continuously for about 1 minute.
This butter-and-flour mixture is called a roux. Cooking it briefly removes the raw flour taste.
Slowly pour in the warm milk while whisking constantly. Add the heavy cream and continue whisking for 3 to 5 minutes, until the sauce begins to thicken.
Reduce the heat to low. Add the Parmesan cheese, garlic powder, salt, black pepper, and nutmeg. Stir until smooth.
The finished sauce should coat the back of a spoon without running off like plain milk.
Add the milk gradually. This makes a smoother sauce and helps prevent lumps.
Do not boil the sauce after adding Parmesan. Excessive heat can cause a grainy or separated texture.
5. Slice the Rolls
Keep the 12 rolls connected as one slab. Using a serrated knife, carefully slice through the middle horizontally to create one large top section and one large bottom section.
Place the bottom half in the prepared baking dish.
Hold the top of the rolls gently with one hand while using a slow sawing motion with the knife.
Do not press down hard while cutting. Compressing the bread can make the finished sliders dense.
6. Layer the Turkey and Cheese
Arrange the sliced turkey evenly over the bottom rolls. Fold larger turkey slices slightly instead of stacking them in one thick layer.
Sprinkle the mozzarella and cheddar evenly over the turkey.
Every slider area should have some turkey and cheese so the portions stay balanced after cutting.
Keep the filling about 1/2 inch away from the outer edges to reduce cheese spilling into the baking dish.
7. Add the Parmesan Sauce, Tomatoes, and Bacon
Spoon about 3/4 cup of the warm Parmesan sauce over the cheese layer. Spread it gently into a thin, even coating.
Arrange the blotted tomato slices over the sauce, then scatter the crisp bacon pieces evenly on top.
Reserve any extra sauce for serving if desired.
The filling should look evenly covered but not flooded with sauce.
Using too much sauce is one of the fastest ways to create soggy sliders. A thin layer is enough.
8. Add the Top Rolls
Carefully place the top slab of rolls over the filling. Press down very lightly so the layers settle together.
Do not flatten the sandwiches.
9. Make the Buttery Topping
In a small bowl, combine.
3 tablespoons melted butter.
1 teaspoon Worcestershire sauce.
1/2 teaspoon garlic powder.
1/2 teaspoon dried parsley.
1 tablespoon Parmesan cheese.
Stir well, then brush or spoon the mixture evenly over the tops of the rolls.
The tops should look lightly glossy and evenly coated, not drenched.
10. Bake Covered
Cover the baking dish loosely with aluminum foil. Bake at 350°F for 15 minutes.
The foil helps the center heat through without allowing the tops to brown too quickly.
After 15 minutes, the cheese around the edges should begin to melt and the sandwiches should feel warm in the center.
11. Finish Baking Uncovered
Remove the foil and bake for another 5 to 7 minutes.
The sliders are ready when the tops are golden brown, the cheese is visibly melted, and the filling is hot throughout.
For food safety, if using refrigerated cooked turkey, the center of the assembled sliders should be reheated until steaming hot. An instant-read thermometer inserted into the center filling should reach about 165°F.
Do not walk away during the uncovered baking stage. Sweet rolls can brown quickly.
12. Rest, Slice, and Serve
Remove the baking dish from the oven and let the sliders rest for 5 minutes.
Use a sharp knife to separate them into 12 individual sandwiches. Serve warm.
The short resting time allows the melted cheese and creamy sauce to settle, making the Hot Brown Kentucky Sliders Recipe easier to cut and serve without the filling sliding out.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Hawaiian-style rolls – $4.50.
Roasted turkey breast – $6.50.
Bacon – $4.00.
Tomatoes – $1.50.
Mozzarella and cheddar – $3.50.
Parmesan cheese – $2.50.
Milk and heavy cream – $1.75.
Butter – $1.25.
Flour and seasonings – $0.75.
Worcestershire sauce and extras – $0.75.
Estimated Total Recipe Cost
Approximately $27.00 USD.
Estimated Cost Per Serving
Approximately $4.50 USD per serving.
