Derby Day Hot Brown Sliders (Print Version)

Miniature sandwiches with turkey, bacon, tomato, and rich cheese sauce on soft rolls.

# Components:

→ Slider Assembly

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 - 1/2 cup grated Parmesan cheese

→ 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

→ Garnish

15 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 350°F (175°C).
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 for 3 to 4 minutes until thickened.
04 - Remove from heat and stir in cheddar cheese, Parmesan cheese, nutmeg, salt, and black pepper until smooth. Set aside.
05 - Split slider rolls horizontally and place bottom halves in a 9x13-inch baking dish.
06 - Distribute turkey evenly over roll bottoms, followed by tomato slices and bacon pieces.
07 - Pour Mornay sauce evenly over filling. Sprinkle remaining Parmesan cheese on top.
08 - Place top halves of rolls over filling.
09 - Cover loosely with aluminum foil and bake for 15 minutes.
10 - Remove foil and bake an additional 5 to 7 minutes until tops are lightly browned and cheese is bubbling.
11 - Garnish with chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • They look fancy enough to serve at a proper party, but honestly take less effort than you'd think.
  • The Mornay sauce is creamy, rich, and absolutely clings to every layer so nothing slides around when you bite in.
  • You can prep everything ahead and just bake them right before guests arrive, which means you're actually present instead of stressed in the kitchen.
02 -
  • Don't skip the roux step when making the Mornay; it's the difference between a creamy sauce and one that separates and breaks as it sits.
  • Let your sauce cool slightly before pouring it over the assembled sliders—if it's too hot, it can make the bread soggy instead of holding its structure.
03 -
  • Brush the roll tops with melted butter before baking if you want them golden and crispy; it makes a visible difference in texture and color.
  • Keep your oven temperature honest at 350°F—if it runs hot, your cheese will brown before the inside gets warm, and if it runs cool, you'll wait forever wondering if they're done.
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