1 package (12 ounces) Hawaiian sweet rolls
3 tablespoons mayonnaise
12 slices deli turkey, folded into quarters
12 slices cooked bacon strips, halved widthwise
1 jar (4 ounces) diced pimientos, drained, or 2 plum tomatoes, cut into 12 slices
6 slices Gruyere cheese, halved
1/4 cup grated Parmesan cheese
1/2 cup butter, cubed
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1. Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-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.
2. In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1 to 2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches.
3. Cover and bake 25 minutes. Uncover; bake until golden brown, 5 to 10 minutes longer.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 12 servings
These Kentucky hot brown sliders are perfect for derby parties, though I serve them at parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for gatherings, but this recipe turns them into finger food. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives.
1 slider: 327 calories, 21g fat (10g saturated fat), 67mg cholesterol, 652mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 16g protein.