Derby Hot Brown Sliders (Print version)

Mini brioche sliders with roast turkey, bacon, tomato, and rich creamy Mornay sauce.

# Required ingredients:

→ 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 brushing

→ 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 or sharp white cheddar
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

→ 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 to 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. 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. Brush tops lightly with melted butter.
06 - Sprinkle extra Parmesan cheese over the sliders, if desired.
07 - Bake for 10 to 12 minutes, until the buns are golden and the filling is warmed through.
08 - Garnish with chopped parsley and serve warm.

# Expert Advice:

01 -
  • They look impressive but come together faster than you'd expect—perfect when you need something fancy that doesn't demand hours in the kitchen.
  • The Mornay sauce is silky and rich without being heavy, and it actually stays put on these smaller buns instead of sliding everywhere.
02 -
  • Don't skip tempering the cheese into the sauce by removing it from the heat first; I learned this the hard way when my beautiful sauce suddenly looked like scrambled eggs.
  • These sliders are best eaten within an hour of baking when the brioche is still warm and the sauce hasn't had time to stiffen up.
03 -
  • Make the Mornay sauce a day ahead and reheat it gently over low heat with a splash of cream if it's thickened too much—this actually gives the flavors time to develop and makes your party day easier.
  • If you want to add a whisper of heat, a tiny pinch of cayenne in the sauce adds sophistication without announcing itself, and smoked turkey elevates the whole situation if your budget allows.
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