30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Kentucky Hot Brown Sliders
An exquisite take on the Hot Brown, featuring slow-cooked chicken, a Mornay sauce infused with truffle oil, and artisanal cheeses. Served on toasted challah rolls.
Place Chicken thighs in a Dutch oven with Chicken broth, White wine, Thyme, salt, and pepper. Bring to a simmer, then cover and cook for 1.5-2 hours, or until chicken is very tender. Shred chicken.
In a saucepan, melt Butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Heavy cream until smooth. Bring to a simmer, stirring constantly.
Reduce heat and simmer for 5-7 minutes, or until sauce has thickened. Stir in Comte cheese, Gruyere cheese, Truffle oil, and White pepper.
Slice Challah slider rolls in half and lightly toast. Layer shredded Chicken on the bottom halves of the buns.
Pour Sauce over the Chicken. Top with Prosciutto and Comte cheese.
Place the top halves of the buns on top. Broil for 2-3 minutes, or until cheese is melted and bubbly.
