Derby Day Hot Brown Sliders (Printable Version)

Mini sliders featuring turkey, crispy bacon, and Mornay sauce on soft slider rolls for festive occasions.

# What You Need:

→ Sliders

01 - 12 soft slider rolls, such as Hawaiian or brioche
02 - 2 cups cooked turkey breast, sliced or shredded
03 - 8 slices thick-cut bacon, cooked crisp and halved
04 - 1 cup Roma tomatoes, thinly sliced
05 - 0.5 cup grated Parmesan cheese

→ Mornay Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 cup whole milk
09 - 0.5 cup heavy cream
10 - 1 cup shredded sharp white cheddar cheese
11 - 0.25 cup grated Parmesan cheese
12 - 0.25 teaspoon ground nutmeg
13 - 0.5 teaspoon kosher salt
14 - 0.25 teaspoon ground black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley, optional

# Steps:

01 - Heat 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.
03 - Slowly whisk in milk and cream. Cook while 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.
04 - Split slider rolls horizontally and place bottom halves in a 9 by 13-inch baking dish.
05 - Layer turkey evenly over rolls, followed by tomato slices and bacon pieces.
06 - Pour Mornay sauce evenly over the top. Sprinkle with remaining Parmesan.
07 - Place top halves of rolls over the filling.
08 - Cover loosely with aluminum foil and bake for 15 minutes.
09 - Remove foil and bake an additional 5 to 7 minutes until tops are lightly browned and cheese is bubbling.
10 - Garnish with chopped parsley if desired. Serve warm.

# Expert Pointers:

01 -
  • They taste like you fussed for hours when you really only need 45 minutes start to finish.
  • The creamy Mornay sauce with sharp cheddar is so addictive you'll be tempted to drink it straight from the spoon.
  • Perfect for feeding a crowd because you can assemble them hours ahead and pop them in the oven when guests arrive.
  • That crispy bacon and turkey combination hits the same comfort-food notes as the original sandwich but in one elegant bite.
02 -
  • Don't skip the slow whisking when combining milk and cream into the roux, or you'll end up with lumpy, grainy sauce that no amount of straining can fix.
  • The Mornay sauce can be made up to a day ahead and reheated gently over low heat with a splash of milk to restore its silkiness, which means less stress on party day.
  • If your rolls feel too soft and start falling apart during assembly, chill the filled dish for 30 minutes before baking so everything holds together.
03 -
  • Keep the sauce moving on the stove with constant whisking, because even a few seconds of stillness invites lumps that will haunt your whole dish.
  • If the Mornay sauce breaks or looks grainy after adding cheese, remove it from heat immediately and whisk in a tablespoon of cold milk to bring it back together.
  • Toast your slider rolls lightly before assembly if you made them ahead and they've lost their bounce—a minute under the broiler brings them back to life.
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