Derby Hot Brown Sliders (Printer-friendly)

Sliders with roast turkey, bacon, tomato, and creamy cheese sauce served on soft 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 Steps:

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, Parmesan, nutmeg, salt, and pepper until cheese melts completely and sauce achieves smooth consistency.
03 - Slice brioche buns in half horizontally. Place bottom halves on prepared baking sheet.
04 - On each bun bottom, layer in sequence: one slice roasted turkey, one slice tomato, one spoonful Mornay sauce, and one slice crispy bacon.
05 - Place bun tops on each slider. Brush tops lightly with melted butter.
06 - Sprinkle extra Parmesan cheese over slider tops if desired.
07 - Bake for 10 to 12 minutes until buns turn golden and filling is warmed through.
08 - Remove from oven, garnish with chopped fresh parsley, and serve warm.

# Expert Hints:

01 -
  • These little sliders somehow feel fancy enough for guests but easy enough that you won't stress while making them.
  • The Mornay sauce is pure silk—creamy, cheesy, and so much simpler than you'd think from the taste.
  • You get all the magic of the original Hot Brown without needing a whole day to prepare.
02 -
  • Whisk your Mornay sauce constantly while it thickens or you'll end up with lumps that no amount of additional stirring will fix.
  • Don't assemble these more than a couple hours ahead because the brioche will start to absorb moisture from the filling and lose its texture.
03 -
  • Always use freshly grated cheese for the Mornay because pre-shredded varieties have anti-caking agents that prevent melting smoothly into a silky sauce.
  • If your bacon isn't already cooked, bake it on a separate sheet at 400°F for about 12 to 15 minutes rather than frying it—it stays flat and crispy without splattering.
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