Kentucky Derby Hot Brown Sliders (Printable)

Mini brioche buns stacked with roasted turkey, bacon, tomato, and rich Mornay sauce, ideal for parties and gatherings.

# What You'll Need:

→ Sliders

01 - 12 mini brioche slider buns, sliced
02 - 12 slices roasted turkey breast (14 oz)
03 - 6 slices thick-cut bacon, cooked and halved
04 - 2 Roma tomatoes, thinly sliced
05 - 1 tablespoon unsalted butter for toasting buns

→ 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 grated sharp white cheddar cheese
11 - 1/4 cup 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 teaspoon smoked paprika

# Method:

01 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook 1-2 minutes until bubbling but not browned. Slowly add milk and cream while whisking constantly to prevent lumps. Cook until thickened, approximately 3-4 minutes.
02 - Remove from heat and stir in cheddar cheese, Parmesan cheese, nutmeg, salt, and pepper. Whisk until smooth and keep warm.
03 - In a large skillet, melt 1 tablespoon butter over medium heat. Place cut sides of brioche slider buns face-down and toast until golden brown, approximately 1-2 minutes.
04 - Place bottom halves of toasted buns on a baking sheet. Layer each with one slice turkey, one tomato slice, and 1 tablespoon Mornay sauce. Top with half slice bacon.
05 - Preheat broiler. Slide assembled slider bases under broiler for 2-3 minutes until sauce is bubbly and lightly golden.
06 - Remove from oven and sprinkle with parsley and smoked paprika. Top each slider with corresponding brioche bun top half.
07 - Serve immediately while warm.

# Expert Pointers:

01 -
  • They look fancy enough to impress but come together faster than most people expect, making you seem like a kitchen wizard.
  • The Mornay sauce is buttery and indulgent without being heavy, and somehow tastes even better when it bubbles under the broiler.
  • You can prep everything ahead and broil them right before guests arrive, so you're not stuck in the kitchen while everyone else enjoys the party.
02 -
  • If your Mornay breaks or becomes grainy, don't panic—remove it from heat immediately and whisk in a splash of cold milk slowly; it'll usually smooth right out.
  • Assembling the sliders on a baking sheet before broiling is non-negotiable; it keeps them stable and lets you broil all twelve at once instead of working in batches.
03 -
  • Buy your bacon pre-sliced thick-cut from the butcher counter if your store sells it; it saves time and cooks more evenly than slicing it yourself.
  • If you're nervous about the Mornay, remember that a cheese sauce is one of the most forgiving sauces in the kitchen—even if something goes slightly wrong, it almost always tastes delicious.
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