Kentucky Hot Brown Sliders with Honey Dijonaise

 This recipe was on the official Derby site by NYT author Caroline Chambers. A beloved Louisville classic, reimagined for your Derby watch party. These Kentucky Hot Brown Sliders with Honey Dijonaise feature roasted turkey, crispy bacon, juicy tomato, and melted Gruyère layered on soft Hawaiian rolls with a sweet and tangy Dijon honey spread. Warm, indulgent, and unmistakably Kentucky, they are a must for any Kentucky Derby celebration.

• 8 slices bacon
• 1 large tomato (about 7–8 ounces)
• Kosher salt
• 1 package Hawaiian rolls (12 rolls)
• 2 tablespoons mayonnaise
• 2 heaping teaspoon Dijon mustard
• 2–3 teaspoons honey, plus more for drizzling
• 6 ounces shredded Gruyère cheese
• ½ pound thinly sliced roasted turkey
• 4 tablespoons butter, thinly sliced into 12 pats

Preheat the oven to 375.

2. Slice the tomato very thin with a serrated knife. Arrange the slices on paper towels and sprinkle lightly with salt. Let them sit for a few minutes to release some liquid, then gently blot dry with another paper towel.

3. Line a baking sheet with parchment paper and lay the bacon slices in a single layer. Bake for 12–15 minutes, until crisp. Transfer to a plate.

4. Line a small sheet pan with parchment — this is where you’ll build and bake the sliders.

5. Using a serrated knife, slice the Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls on the sheet pan with the cut side facing up.

6. Add 1 tablespoon mayonnaise to each half of the rolls and spread it evenly over the bread. Dollop 1 heaping teaspoon Dijon mustard onto each half and spread it out so it’s evenly distributed.

7. Drizzle honey all over the cut sides of the rolls so there’s a little honey across the whole surface.

8. Sprinkle half of the grated Gruyère over the bottom half of the rolls. Layer the sliced turkey over the cheese, bunching it so it has some height rather than lying flat.

9. Arrange the tomato slices over the turkey, then lay the bacon across the top. Sprinkle with the remaining Gruyère.

10. Place the top half of the rolls over the filling. Slice the butter thinly and place a small pat on each roll.

11. At this point, the sliders can be covered with foil and refrigerated for up to 24 hours.

12. When ready to serve, preheat the oven to 375. Bake the sliders covered with foil for 8 minutes, then uncover and cook for 1 to 2 more minutes until the tops are light golden brown. Don’t let them burn!

13. Serve a Kentucky Derby favorite with Kentucky Hot Brown Sliders featuring turkey, bacon, Gruyère, and honey  Dijon.Use a knife to slice between the rolls and separate into 12 sliders. Serve warm.