Derby Hot Brown Sliders (Printable)

Miniature hot brown sliders with turkey, bacon, and cheesy Mornay sauce on tender 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 combined.
03 - Gradually add milk and cream while whisking continuously until smooth and thickened, approximately 2 to 3 minutes.
04 - Remove from heat and stir in Gruyère cheese, Parmesan cheese, nutmeg, salt, and pepper until cheese is fully melted and sauce achieves smooth consistency.
05 - Slice brioche buns horizontally in half. Arrange bottom halves on prepared baking sheet.
06 - On each bun bottom, layer one slice roasted turkey, one tomato slice, one spoonful Mornay sauce, and one slice crispy bacon in order.
07 - Position bun tops on each assembled slider. Brush tops lightly with melted butter.
08 - Sprinkle additional Parmesan cheese over slider tops if desired.
09 - Bake for 10 to 12 minutes until brioche buns turn golden brown and filling is heated through completely.
10 - Remove from oven, garnish with chopped parsley, and serve while warm.

# Expert Tips:

01 -
  • They look fancy enough to impress but come together faster than you'd think, leaving you time to actually enjoy your guests instead of sweating in the kitchen.
  • The Mornay sauce is your shortcut to tasting like you went to culinary school, with that silky, sophisticated cheese flavor that makes people ask for the recipe.
  • These freeze beautifully before baking, so you can assemble them days ahead and just pop them in the oven when hunger strikes.
02 -
  • Don't skip the whisking when you make the sauce—rushing it or doing it halfheartedly will leave you with lumps, and lumpy sauce is the kind of mistake that haunts you, so take the thirty seconds and whisk like you mean it.
  • The turkey needs to be properly cooked and tender, not those sad deli slices that taste like paper—investing in quality turkey or roasting your own changes everything about how these taste.
03 -
  • Slice your brioche buns right before assembly so they don't dry out, and use a serrated knife with a gentle sawing motion so you don't squash those delicate buns flat.
  • Make your Mornay sauce while the oven preheats, and if it cools too much before you use it, just warm it gently over low heat—it reheats beautifully without breaking.
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