Derby Day Hot Brown Sliders (Print Version)

Mini turkey and bacon sliders topped with a creamy cheese sauce, perfect for parties and celebrations.

# Components:

→ For the Sliders

01 - 12 soft slider rolls, such as Hawaiian rolls or brioche
02 - 2 cups cooked turkey breast, sliced or shredded
03 - 8 slices thick-cut bacon, cooked crisp and cut in half
04 - 1 cup Roma tomatoes, thinly sliced
05 - 1/2 cup grated Parmesan cheese

→ 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 sharp white cheddar cheese
11 - 1/4 cup grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon ground black pepper

→ For Garnish

15 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 350°F
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Slowly whisk in milk and cream. Cook, whisking continuously, until thickened, approximately 3 to 4 minutes. Remove from heat and stir in cheddar, Parmesan, nutmeg, salt, and pepper until smooth. Set aside.
03 - Split the slider rolls horizontally and place the bottom halves in a 9x13-inch baking dish.
04 - Layer turkey evenly over the rolls, followed by tomato slices and bacon pieces.
05 - Pour the Mornay sauce evenly over the top. Sprinkle with the remaining Parmesan.
06 - Place the top halves of the rolls over the filling.
07 - Cover loosely with aluminum foil and bake for 15 minutes.
08 - Remove foil and bake an additional 5 to 7 minutes until tops are lightly browned and cheese is bubbling.
09 - Garnish with chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • They look impressive enough for guests but come together faster than you'd think, giving you time to actually enjoy the party instead of hiding in the kitchen.
  • The Mornay sauce is pure comfort—creamy, rich, and the kind of thing that makes people reach for a second slider before the first one is finished.
  • Unlike full-sized Hot Browns, these don't require a fork and knife, so your guests can actually mingle while eating them.
02 -
  • Don't skip the roux step or rush it—those few minutes of cooking the flour in butter matter because it gets rid of the raw flour taste and helps the sauce thicken properly without lumps.
  • Add the milk slowly while whisking; pouring it all at once is how you end up with a lumpy sauce that feels gritty no matter how much you whisk.
  • Tomatoes release water as they sit, so slice them close to baking time and pat them dry with paper towels to keep your sliders from getting soggy.
03 -
  • If your Mornay sauce breaks or gets lumpy, pour it through a fine-mesh sieve into a clean pot and whisk it smooth over low heat—this trick has saved more sauces than I can count.
  • Use a meat thermometer if you're using leftover turkey that's been refrigerated; make sure the filling reaches 165°F so everything is properly heated through.
  • The bacon doesn't need to be perfectly cooked before you assemble the sliders because it finishes cooking in the oven, so slightly under-crisped is actually better than over-crisp.
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