These hot brown sliders are perfect for Kentucky Derby parties, although I serve them at our parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn’t great for parties, but turning them into sliders makes them finger food-friendly. 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
Total Time

Prep: 20 min. Bake: 30 min.


12 servings


1 package (12 ounces) Hawaiian sweet rolls3 tablespoons mayonnaise12 slices deli turkey, folded into quarters12 slices cooked bacon strips, halved widthwise1 jar (4 ounces) diced pimientos, drained or 2 each plum tomatoes, cut into 12 slices6 slices Gruyere cheese, halved1/4 cup grated Parmesan cheese1/2 cup butter, cubed2 tablespoons finely chopped onion2 tablespoons brown sugar1-1/2 teaspoons Worcestershire sauce1/4 teaspoon garlic powder


Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11×7-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 serving: 327 calories, 21g fat (10g saturated fat), 67mg cholesterol, 652mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 16g protein.