Derby Day Hot Brown Sliders (Printable Format)

Mini sliders with turkey, bacon, Mornay sauce, and Parmesan on soft rolls for festive occasions.

# What's Needed:

→ For the Sliders

01 - 12 soft slider rolls (Hawaiian rolls or brioche)
02 - 2 cups cooked turkey breast, sliced or shredded
03 - 8 slices thick-cut bacon, cooked crisp and cut in half
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 Make It:

01 - Set oven temperature to 350°F (175°C).
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in milk and cream, cooking and whisking continuously until thickened (about 3–4 minutes). Remove from heat and stir in cheddar, Parmesan, nutmeg, salt, and pepper until smooth. Set aside.
03 - Split slider rolls horizontally and place the bottom halves in a 9x13-inch baking dish.
04 - Layer turkey evenly over the rolls, followed by tomato slices and bacon pieces.
05 - Pour the Mornay sauce evenly over the top and sprinkle with remaining Parmesan.
06 - Place the top halves of the rolls over the filling.
07 - Cover loosely with aluminum foil and bake for 15 minutes. Remove foil and bake an additional 5–7 minutes until tops are lightly browned and cheese is bubbling.
08 - Garnish with chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • They're elegant enough to impress guests but simple enough that you won't stress yourself out making them.
  • The creamy Mornay sauce is impossibly silky, and it somehow makes ordinary turkey and bacon feel like something special.
  • You can prep almost everything ahead, then just bake them when people arrive—no last-minute scrambling.
02 -
  • Make the Mornay sauce before you assemble anything—it needs to cool slightly so it doesn't make the rolls soggy, and you want it ready to pour.
  • Don't skip the foil covering for the first part of baking; it's what prevents the tops from browning before the filling is heated through.
03 -
  • Keep your cheese at room temperature before adding it to the sauce so it melts smoothly without clumping or becoming grainy.
  • If you're making these for a crowd, use a 9 by 13-inch baking dish as suggested—it distributes the heat evenly and prevents any from cooking faster than others.
Return