Derby Hot Brown Sliders (Printable version)

Mini sliders with roast turkey, bacon, and creamy Mornay sauce on soft brioche buns, perfect for gatherings.

# Needed ingredients:

→ 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

# How to make it:

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, stirring constantly.
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 all cheese is melted and sauce is smooth.
05 - Slice the brioche buns in half horizontally. Place all bottom halves on the prepared baking sheet.
06 - On each bun bottom, layer in order: one slice of roasted turkey breast, one slice of tomato, one spoonful of Mornay sauce, and one slice of crispy bacon.
07 - Place the top half of each bun over the filled bottom. 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 immediately.

# Expert Suggestions:

01 -
  • They're technically impressive but actually foolproof—the Mornay comes together in minutes and hides any minor imperfections.
  • Guests feel genuinely special eating something that tastes like it came from a Louisville supper club, not a home kitchen.
  • You can assemble them earlier in the day and bake right before serving, which is honest magic for entertaining.
02 -
  • If your Mornay sauce breaks or looks grainy, don't panic—strain it through a fine mesh sieve and it usually comes back together, though this is why tempering the milk slowly matters more than you'd think.
  • The buns brown fast because of all that butter, so keep an eye on them after the 10-minute mark rather than wandering away assuming you have time to spare.
03 -
  • Grate your Parmesan fresh every time—it's the difference between a silky sauce and a gritty one, and it's honestly just worth the extra minute.
  • If you're making these ahead, don't brush the buns with butter until right before they go into the oven, otherwise they'll absorb it and won't toast properly.
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