Derby Party Hot Brown Sliders (Printable Copy)

Tender turkey, crispy bacon, and creamy Mornay sauce layered on soft brioche sliders for festive occasions.

# What You 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 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
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:

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 while whisking until smooth and thickened, approximately 2 to 3 minutes. Remove from heat and stir in Gruyère cheese, Parmesan cheese, nutmeg, salt, and pepper until fully melted and smooth.
03 - Slice brioche buns in half horizontally. Place bottom halves on the prepared baking sheet.
04 - On each bun bottom, layer one slice of roasted turkey breast, one tomato slice, one spoonful of Mornay sauce, and one slice of crispy bacon.
05 - Place 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 buns are golden brown and filling is warmed through.
08 - Garnish with chopped fresh parsley and serve warm.

# Expert Advice:

01 -
  • The Mornay sauce is buttery and indulgent without being heavy, and it stays creamy even after baking.
  • You can prep everything ahead and just pop them in the oven when guests arrive, which means you actually get to enjoy the party.
  • Each slider has that perfect textural contrast—crispy bacon, tender turkey, and pillowy brioche that somehow holds together without falling apart.
02 -
  • Don't skip the roux step or rush it—cooking flour in butter for that full minute removes the raw taste and helps the sauce thicken properly without lumps.
  • Add the milk and cream gradually while whisking; pouring it all at once will give you a lumpy, broken sauce that no amount of stirring can fix, but slow addition creates a silky emulsion every time.
03 -
  • Toast your brioche bun bottoms lightly on a sheet pan before assembling; this prevents them from getting soggy and adds a subtle crispness that contrasts beautifully with the creamy filling.
  • Render your bacon slightly underdone if you're assembling ahead—it'll continue to crisp as everything bakes, and you'll avoid that brittle, over-cooked texture.
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