Derby Hot Brown Sliders (Printable)

Mini hot brown sliders featuring roast turkey, bacon, and creamy Mornay sauce on soft brioche buns.

# What You'll Need:

→ For the Sliders

01 - 12 brioche slider buns
02 - 12 slices roasted turkey breast
03 - 12 slices cooked bacon
04 - 1 large tomato, thinly sliced
05 - 2 tablespoons unsalted butter, melted for brushing

→ For the Mornay Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
10 - 1 cup shredded Gruyère cheese or sharp white cheddar
11 - 1/4 cup freshly grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ For Garnish

15 - 2 tablespoons chopped fresh parsley
16 - 1/4 cup extra Parmesan cheese, optional

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute until fragrant.
03 - Gradually add milk and cream while whisking continuously until the mixture is smooth and thickened, approximately 2 to 3 minutes.
04 - Remove from heat and stir in Gruyère cheese, Parmesan cheese, nutmeg, salt, and pepper until the cheese melts completely and the sauce is uniform.
05 - Slice the brioche buns horizontally in half. Arrange the bottom halves on the prepared baking sheet.
06 - Layer each bun bottom with one slice of roasted turkey, one tomato slice, one spoonful of Mornay sauce, and one slice of crispy bacon.
07 - Place the bun tops on each assembled slider. Brush the tops lightly with melted butter.
08 - Sprinkle extra Parmesan cheese over the slider tops if desired.
09 - Bake for 10 to 12 minutes until the buns are golden brown and the filling is heated through.
10 - Remove from oven and garnish with chopped fresh parsley. Serve warm.

# Helpful Hints:

01 -
  • They look fancy enough for company but come together in under an hour, so you can actually enjoy your party instead of being trapped in the kitchen.
  • The Mornay sauce is pure comfort in a spoon—creamy, cheesy, and elegant without being fussy.
  • These sliders are the kind of food that makes people slow down and actually taste what they're eating.
02 -
  • Don't let your Mornay sauce sit in the saucepan for too long after you turn off the heat, because cheese can break and separate if it stays on residual heat—transfer it to a bowl if you're waiting to assemble.
  • If your sauce breaks or looks grainy, you went too high on the heat or added cheese that was too cold. Start over with a fresh batch rather than trying to save it, because salvaging is more trouble than starting fresh.
03 -
  • Keep your turkey and bacon at room temperature before assembling so they don't cool down your warm sauce and deflate your buns.
  • If your brioche buns are large, you can cut them into quarters instead of halves and make tiny open-faced sandwiches that are even more impressive for cocktail parties.
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