Derby Hot Brown Sliders (Printable Version)

Savory sliders with roast turkey, bacon, and rich Mornay sauce nestled in brioche buns.

# What You'll Need:

→ 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

→ 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

→ 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. Gradually add milk and cream, whisking until smooth and thickened, about 2 to 3 minutes. Remove from heat and stir in Gruyère, Parmesan, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.
03 - Slice the brioche buns in half. Place the bottom halves on the prepared baking sheet.
04 - Layer each bun bottom with a slice of roast turkey, a tomato slice, a spoonful of Mornay sauce, and a slice of crispy bacon.
05 - Place the bun tops on each slider. Brush tops lightly with melted butter.
06 - Sprinkle extra Parmesan cheese over the sliders if desired.
07 - Bake for 10 to 12 minutes until the buns are golden and the filling is warmed through.
08 - Garnish with chopped parsley and serve warm.

# Expert Advice:

01 -
  • They're elegant enough for a fancy gathering but casual enough to eat standing up with a cocktail in hand.
  • The Mornay sauce is genuinely creamy and rich without feeling heavy, thanks to the perfect balance of butter, cream, and cheese.
  • Everything comes together in under an hour, so you can actually enjoy your own party instead of being stuck in the kitchen.
02 -
  • Don't skip whisking the roux constantly when adding liquid—I learned this the hard way and spent an hour picking out lumps from an otherwise perfect sauce, which taught me that patience during that crucial moment saves everything.
  • The turkey needs to go on first because bare bread absorbs sauce too quickly, but layering turkey then tomato then sauce creates a protective barrier that keeps everything from turning into mush.
03 -
  • Cook your bacon until it's truly crispy rather than just cooked through—it should shatter slightly when you bite it, creating textural contrast that elevates the whole experience.
  • Grate your Parmesan fresh right before making the sauce; pre-grated versions contain anti-caking agents that prevent the silky texture you're after and honestly taste slightly different.
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