Derby Hot Brown Sliders (Printable)

Mini sliders with roasted turkey, crispy bacon, creamy Mornay sauce, and brioche buns for festive occasions.

# What You'll 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

# Directions:

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, approximately 2-3 minutes. Remove from heat and stir in Gruyère, Parmesan, nutmeg, salt, and pepper until cheese melts completely and sauce is smooth.
03 - Slice the brioche buns in half horizontally. Place the bottom halves on the prepared baking sheet.
04 - Layer each bun bottom with one slice of roasted turkey, one tomato slice, one spoonful of Mornay sauce, and one slice of crispy bacon in sequence.
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 10-12 minutes until the buns are golden and the filling is warmed through.
08 - Remove from oven and garnish with chopped fresh parsley. Serve warm.

# Expert Advice:

01 -
  • They look elegant enough to impress but honest enough that nobody feels awkward eating them at a party.
  • The Mornay sauce tastes like you spent hours perfecting it, even though it comes together in about five minutes of gentle whisking.
  • You can assemble them hours ahead and just pop them in the oven when guests arrive, which means you're actually free to enjoy people instead of being chained to the kitchen.
02 -
  • The Mornay sauce will look too thin when you first finish it, but it will thicken as it cools, so don't panic and add more flour or you'll end up with concrete.
  • Assembling these a few hours ahead actually improves them because the flavors have time to get to know each other, but don't butter the tops until right before baking or they'll get soggy and sad.
03 -
  • If you want to add a subtle kick, whisk in a tiny pinch of cayenne pepper to your Mornay sauce right before you add the cheeses—it won't make them spicy, just interesting.
  • Smoked turkey is absolutely delicious in place of regular roasted turkey if you want to add another layer of flavor that's still authentically Hot Brown-adjacent.
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