Description
Miniature sandwiches capturing the rich flavors of classic Kentucky Hot Brown in a shareable format.
Ingredients
- 1 package Hawaiian slider rolls (12–16 count), split horizontally
- Turkey lunch meat — enough to cover the bottoms (about 8–12 slices)
- Ham lunch meat — same quantity as turkey
- Swiss cheese slices — 6–8 slices (add extra for more melt)
- Cheddar cheese — shredded or sliced, about 1–1½ cups
- Crispy bacon — cooked and chopped, 6–8 slices (reserve some whole for presentation)
- 1 medium tomato, thinly sliced (seed if very juicy)
- Prepared Mornay sauce — about 1 to 1½ cups
- 3 tablespoons melted butter
- ½ teaspoon garlic powder (stirred into the melted butter)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish or line it with foil for easy cleanup.
- Slice the Hawaiian roll pack in half horizontally and place the bottom halves in a single layer in the dish. Press them together so they bake evenly.
- Layer turkey over the bottom rolls in an even layer. Add a layer of ham on top of the turkey.
- Lay Swiss slices across the meats so each slider gets cheese coverage. Sprinkle or layer the cheddar evenly on top of the Swiss.
- Scatter the chopped crispy bacon over the cheddar. Arrange tomato slices in a single layer across the bacon.
- Spoon or drizzle the prepared Mornay sauce over the assembled bottoms so it covers the cheese and tomatoes.
- Place the tops of the rolls back on. Combine melted butter with garlic powder and brush it over the roll tops.
- Bake uncovered for 15–20 minutes, until the cheese is bubbly and the roll tops are golden brown. If the tops brown too quickly, tent loosely with foil.
- Remove from the oven and let the sliders sit 2–3 minutes. Cut into individual sliders and serve warm.
Notes
For a lighter version, use lower-sodium deli meats and a thinner sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American