Derby Party Hot Brown Sliders (Print Version)

Mini brioche sliders layered with turkey, bacon, tomato, and a rich Gruyère Mornay sauce.

# 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

# 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, approximately 2-3 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 and 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 and 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 - Garnish with chopped parsley and serve warm.

# Additional Tips::

01 -
  • They look fancy enough to impress but come together faster than you'd think possible.
  • The creamy Mornay sauce is addictive—people always ask what's in it and then make it for their own gatherings.
  • You can assemble them hours ahead and bake right before serving, which means less stress when guests arrive.
02 -
  • Don't skip whisking the sauce gradually—rushing it and dumping in all the milk at once created a lumpy disaster the first time I tried these, and I learned that patience really does pay off in a cream sauce.
  • The sauce will seem a little thin when you first finish it, but it thickens slightly as it cools and then again in the oven, so trust the process and don't add more flour trying to fix it.
03 -
  • Cook your bacon the night before if you're prepping ahead—it saves you a pan and a step on party day, and cold bacon is easier to slice than hot.
  • Toast your brioche buns lightly in a dry skillet before assembling if you want extra structural integrity and a slightly crunchier exterior that contrasts with the creamy filling.
Go Back