Derby Day Hot Brown Sliders (Printer-Friendly)

Mini Hot Browns with turkey, bacon, and rich Mornay sauce on soft rolls for lively celebrations.

# What You Need:

→ For the Sliders

01 - 12 soft slider rolls, such as Hawaiian rolls 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 - 1/2 cup grated Parmesan cheese

→ 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 sharp white cheddar cheese
11 - 1/4 cup grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon ground black pepper

→ For Garnish

15 - 2 tablespoons chopped fresh parsley, optional

# How to Cook:

01 - Set oven to 350°F and allow it to reach full temperature.
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Slowly whisk in milk and cream, stirring continuously until thickened, approximately 3 to 4 minutes. Remove from heat and incorporate cheddar, Parmesan, nutmeg, salt, and pepper until smooth. Reserve.
03 - Horizontally split the slider rolls and arrange the bottom halves in a 9 by 13-inch baking dish.
04 - Distribute turkey evenly over the rolls, followed by tomato slices and bacon pieces.
05 - Pour Mornay sauce uniformly over the top layer. Sprinkle with remaining Parmesan cheese.
06 - Place the top halves of the rolls over the filling.
07 - Cover loosely with aluminum foil and bake for 15 minutes.
08 - Remove foil and bake for an additional 5 to 7 minutes until the tops are lightly browned and the cheese is bubbling.
09 - Garnish with chopped parsley if desired. Serve while hot.

# Expert Advice:

01 -
  • They're substantial enough to feel like real food but small enough that guests won't feel stuffed after eating three.
  • The creamy Mornay sauce is pure comfort—it's the kind of thing that makes people close their eyes mid-bite.
  • You can assemble them hours ahead and bake right before serving, which means you actually get to enjoy your own party.
02 -
  • Whisk your flour into butter for at least a minute before adding any liquid—skip this step and you'll end up with gritty sauce no matter how much you whisk afterward.
  • Add milk slowly while whisking or the flour clumps will win and you'll be straining sauce through a fine mesh trying to salvage things; learned this the hard way once.
  • These sliders release a lot of moisture as they bake, so don't skip the foil cover for the first part or your rolls will dry out like hockey pucks.
03 -
  • Make your Mornay sauce while the bacon cooks—it keeps you in flow and means everything comes together at the right moment without scrambling.
  • If your sauce breaks or looks separated, don't panic: remove it from heat and whisk in a splash of cold milk, then gently warm it again.
  • Baking these in a slightly shallow dish means more surface area for toasted, crispy roll tops instead of steamed soft ones.
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