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GAME DAY HOT BROWN TURKEY SLIDERS

game day hot brown turkey sliders

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Game Day Hot Brown Turkey Sliders are the perfect no-fork required entrée that is a must for your next Football Tailgate!  I mean what is better then a no-fork entrée that is portable, yummy, and really can be served anytime of the year!

One of my favorite things about Game Day is the food!  Unfortunately for my waist line, it’s not a good thing, BUT, life is short and there is nothing better then comfort food!

The Hot Brown is a classic Kentucky sandwich and if you haven’t had one yet, well, let’s just say you simply must had it to your bucket list of foods to try!  It’s cheesy, warm, buttery and just amazing!

Game Day Hot Brown Turkey Sliders

Since Football season is upon us, we thought we would share this recipe we discovered in the The All-New Official SEC Tailgating Cookbook!   If you are looking for a cookbook that is full of Game Day inspiration PLUS you are a SEC fan, then this cookbook is a must!  Since the holidays are right around the corner, then this would be a perfect gift idea!

Game Day Hot Brown Turkey Sliders are really easy to put together and even if you are not an University of Kentucky fan, I really think you will love this recipe!

 

Game Day Hot Brown Turkey Sliders

Game Day Hot Brown Turkey Sliders

Serves 8 // Hands-on 45 minutes // Total 1 hour, 5 minutes

Our take on the classic Kentucky sandwich reconstructs the traditional hot brown into a Parker House roll format, with the melted cheese, white Béchamel sauce, and fillings inside warm, buttery rolls. They’re super easy to pick up and bite, so tailgaters won’t need a fork and knife.

Ingredients:

3⁄4 cup (6 ounces) plus 2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1⁄4 cups whole milk, warmed
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
1 (11-ounce) package frozen Parker House yeast rolls, thawed (such as Sister Schubert’s)
8 ounces sliced deli smoked turkey breast, torn into 1-inch pieces
8 ounces thinly sliced Swiss cheese
2 large plum tomatoes, sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Preheat the oven to 350°F. Melt 2 tablespoons of the butter in a small saucepan over medium-high. Add the flour, and cook, stirring constantly, until a paste forms and begins to bubble, about 1 minute. Add the warm milk, whisking constantly, until the mixture thickens, about 1 minute. Remove from the heat, and whisk in the salt and pepper. Set aside to cool slightly.

2. Remove the rolls from the aluminum pan, and place on a flat surface. Using a bread knife, cut the rolls crosswise, creating tops and bottoms. Transfer the bottoms of the rolls to the aluminum pan, cut side up, and layer with half of the turkey pieces. Using half of the cooled white sauce, dollop each roll bottom with about a spoonful. Layer evenly with half of the cheese slices. Repeat the layers once. Top each with a tomato slice, and cover with the tops of the rolls.

3. Combine the Dijon, Worcestershire, and remaining 3⁄4 cup butter in a microwavable bowl; microwave on HIGH until the mixture is melted, about 30 seconds, stirring after 15 seconds. Stir in the parsley, and pour the mixture evenly over the rolls in the pan.

4. Bake at 350°F until the rolls are golden brown and the fillings are bubbly, about 20 minutes. Keep warm, and serve warm or at room temperature.

 

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Our take on the classic Kentucky sandwich reconstructs the traditional hot brown into a Parker House roll format, with the melted cheese, white Béchamel sauce, and fillings inside warm, buttery rolls. They’re super easy to pick up and bite, so tailgaters won’t need a fork and knife.
Course: Fast Meal
Ingredients
  • 3 ⁄4 cup 6 ounces plus 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1 ⁄4 cups whole milk warmed
  • 1 ⁄2 teaspoon kosher salt
  • 1 ⁄4 teaspoon black pepper
  • 1 11-ounce package frozen Parker House yeast rolls, thawed (such as Sister Schubert’s)
  • 8 ounces sliced deli smoked turkey breast torn into 1-inch pieces
  • 8 ounces thinly sliced Swiss cheese
  • 2 large plum tomatoes sliced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
Instructions
  1. Preheat the oven to 350°F. Melt 2 tablespoons of the butter in a small saucepan over medium-high. Add the flour, and cook, stirring constantly, until a paste forms and begins to bubble, about 1 minute. Add the warm milk, whisking constantly, until the mixture thickens, about 1 minute. Remove from the heat, and whisk in the salt and pepper. Set aside to cool slightly.
  2. Remove the rolls from the aluminum pan, and place on a flat surface. Using a bread knife, cut the rolls crosswise, creating tops and bottoms. Transfer the bottoms of the rolls to the aluminum pan, cut side up, and layer with half of the turkey pieces. Using half of the cooled white sauce, dollop each roll bottom with about a spoonful. Layer evenly with half of the cheese slices. Repeat the layers once. Top each with a tomato slice, and cover with the tops of the rolls.
  3. Combine the Dijon, Worcestershire, and remaining 3⁄4 cup butter in a microwavable bowl; microwave on HIGH until the mixture is melted, about 30 seconds, stirring after 15 seconds. Stir in the parsley, and pour the mixture evenly over the rolls in the pan.
  4. Bake at 350°F until the rolls are golden brown and the fillings are bubbly, about 20 minutes. Keep warm, and serve warm or at room temperature.
Recipe Notes

Serves 8 // Hands-on 45 minutes // Total 1 hour, 5 minutes

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