Kentucky Derby Hot Brown Sliders

My cousin insisted on bringing something "unexpected" to our Derby Day spread, so I threw together these Hot Brown sliders at the last minute—turns out, miniaturizing that Louisville classic was genius. The moment the Mornay sauce hit the brioche, I realized I'd accidentally created the perfect handheld indulgence. Now every gathering wants them, and I've stopped pretending they're hard to make.

I made these for a poker night once, and my dad—who normally skips appetizers—ate four before the first hand was dealt. Watching grown men fight over sliders while pretending they were "just having one more" was the real entertainment of the evening.

Ingredients

• 12 mini brioche slider buns, sliced: These need to be quality—pillowy and slightly sweet—because they're doing half the work here.
• 12 slices roasted turkey breast (about 400 g / 14 oz): Deli turkey works fine if you're short on time, but roasted tastes noticeably better.
• 6 slices thick-cut bacon, cooked and cut in half: Cook it until it's crispy enough to shatter, not chewy.
• 2 Roma tomatoes, thinly sliced: Fresh tomato keeps these from feeling too heavy and adds a bright moment in each bite.
• 1 tablespoon unsalted butter (for toasting buns): This toasting step is non-negotiable—it creates structure and prevents sogginess.
• 2 tablespoons unsalted butter: For the roux base that builds the sauce's body.
• 2 tablespoons all-purpose flour: This thickens the sauce without making it gluey if you stir it properly.
• 1 cup whole milk: Don't skip the creaminess by using low-fat; the sauce needs that richness.
• 1/2 cup heavy cream: This is what transforms it from sauce to something luxurious.
• 1 cup grated sharp white cheddar cheese: Sharpness matters—mild cheddar tastes flat by comparison.
• 1/4 cup grated Parmesan cheese: The salty accent that makes people ask what you put in here.
• 1/4 teaspoon ground nutmeg: Just a whisper, or it overpowers everything.
• 1/2 teaspoon salt: Taste as you go because the cheeses add their own saltiness.
• 1/4 teaspoon black pepper: Fresh cracked makes a difference you'll actually notice.
• 2 tablespoons chopped fresh parsley: This brightens the plate and makes it look intentional.
• 1/4 teaspoon smoked paprika (optional): Adds a whisper of depth without changing the flavor profile.

Instructions

Build your sauce foundation:

Melt the butter in a medium saucepan over medium heat, then whisk in flour until it's bubbling like a tiny volcano—you want it cooked through but not darkened, about 1 to 2 minutes. This roux is your thickening power.

Create the creamy base:

Slowly pour in the milk and cream while whisking constantly; you're essentially dissolving the roux into a smooth liquid. The whisking is what saves you from lumps, so don't skimp on the arm work—after 3 to 4 minutes you'll feel it thicken under your whisk.

Add the cheese magic:

Pull it off heat and stir in both cheeses, the nutmeg, salt, and pepper until everything melts into a glossy, luxurious sauce. This stays warm while you handle the other components.

Toast those buns:

In a large skillet, melt a tablespoon of butter over medium heat and lay the brioche bun halves cut-side down. You want them golden and slightly crispy—about 1 to 2 minutes—which gives them structure to hold the sauce without falling apart.

Layer with purpose:

Place the toasted bottom halves on your baking sheet, then add turkey, a thin tomato slice, a tablespoon of Mornay sauce, and a piece of bacon to each one. You're building in layers so each bite has everything.

Broil until bubbly:

Slide them under a preheated broiler for 2 to 3 minutes until the sauce bubbles and gets lightly golden on top. Watch them because broilers are temperamental—you want bubbling, not burning.

Finish and serve:

Remove from the oven and sprinkle with fresh parsley and smoked paprika if you're using it, then crown each slider with its top bun. Serve immediately while everything is still warm and the sauce hasn't had a chance to set.

Save It

There was this moment at a family brunch when my grandmother, who grew up in Louisville, took a bite and got quiet for a second. Then she smiled and said it reminded her of a place she used to go, and suddenly these little sliders meant more than just food.

The Mornay Sauce Explained

A proper Mornay is just a béchamel—that holy trinity of butter, flour, and milk—elevated with cheese and a whisper of nutmeg. The beauty is that it comes together in under five minutes once you understand the technique, and once you make it once, you'll recognize it in everything from gratins to casseroles. I learned this sauce the hard way by burning three batches before I realized medium heat was my friend.

Making These Ahead for Parties

You can assemble these completely up to 2 hours before broiling—just keep them covered in the fridge and add an extra minute under the broiler if they're cold. The Mornay sauce actually gets thicker as it cools, so make it last and reheat it gently with a splash of milk if needed. I've had success making the sauce and bacon the morning of, then doing the assembly 30 minutes before guests arrive.

Variations and Flavor Adventures

Once you master the basic slider, you've got a platform for creativity that goes surprisingly deep. I've added everything from sautéed mushrooms to caramelized onions to a dot of spicy mustard, and each version tells a different story depending on who's eating them. The formula stays the same—toasted brioche, protein, Mornay, broil—but the personality changes with what you layer in between.

• Swap the turkey for roasted chicken or even thinly sliced ham if you want to change the vibe.
• A dash of hot sauce or Worcestershire whisked into the Mornay adds a savory kick that people notice immediately.
• Finish with a tiny pinch of cayenne pepper instead of paprika if you're cooking for people who like a little heat.

Save It

These sliders have become my go-to when I need something that feels fancy but doesn't require fancy timing. They're proof that sometimes the best dishes are just the classics shrunk down and served warm.

Recipe FAQs

→ What is Mornay sauce made of?

Mornay sauce is a creamy cheese sauce made by combining butter, flour, milk, cream, sharp white cheddar, and Parmesan, flavored with nutmeg, salt, and pepper.

→ Can I use deli turkey instead of roasted turkey breast?

Yes, deli turkey can be used as a convenient alternative, though roasted turkey offers a richer flavor and texture.

→ How do you achieve the golden finish on the sliders?

After assembling, placing the sliders under a broiler for a few minutes melts the sauce and creates a lightly browned, bubbling topping.

→ What are good alternatives for the bacon in these sliders?

For a vegetarian version, omit bacon and turkey and add sautéed mushrooms or roasted vegetables to maintain fullness and flavor.

→ How should the brioche buns be prepared?

Slice the mini brioche buns and toast the cut sides in butter over medium heat until golden and slightly crisp before assembly.

→ Can smoked paprika be omitted or substituted?

Yes, smoked paprika is optional. You can omit it or use a mild chili powder for a different smoky note.