Derby Day Hot Brown Sliders (Print version)

Tender turkey and crisp bacon topped with rich Mornay sauce on soft slider rolls, ideal for festive gatherings.

# Required ingredients:

→ 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 fresh parsley, chopped (optional)

# How to make it:

01 - Preheat oven to 350°F (175°C).
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in milk and cream, stirring continuously. Cook until thickened, approximately 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 - Distribute turkey evenly over the roll bases, followed by tomato slices and bacon pieces.
05 - Pour Mornay sauce evenly over the assembled layers. Sprinkle remaining Parmesan cheese over the top.
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 5–7 minutes until the tops are lightly browned and the cheese is bubbling.
09 - Remove from oven and garnish with fresh parsley if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Mornay sauce tastes restaurant-quality but comes together in minutes without any fussiness.
  • They're bite-sized enough for a cocktail party but substantial enough to feel like actual food, not just appetizer theater.
  • You can assemble them hours ahead and bake when guests arrive, which means less kitchen stress during the party.
02 -
  • If your Mornay sauce breaks or looks grainy, it's usually because the heat was too high—start fresh with new milk and butter, whisk in your broken sauce slowly, and it will come back together.
  • Don't skip the foil covering for the first part of baking; it keeps the rolls from drying out while the filling heats through and the cheese integrates.
03 -
  • Brush the top rolls with melted butter before the final bake if you want extra golden-brown color and a richer flavor.
  • Make your Mornay sauce the day before and reheat it gently in a saucepan with a splash of milk to bring it back to the right consistency.
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