Kentucky Derby Hot Brown Sliders (Printable Version)

Sliders with roasted turkey, bacon, and creamy cheddar sauce on toasted brioche buns for party occasions.

# What You'll Need:

→ For the 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

→ 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 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, optional

# Directions:

01 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook for 1-2 minutes until bubbling but not browned. Slowly add the milk and cream, whisking constantly to avoid lumps. Cook until thickened, approximately 3-4 minutes.
02 - Remove from heat and stir in cheddar and 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 the cut sides of the brioche slider buns down and toast until golden, 1-2 minutes.
04 - Place the bottom halves of the toasted buns on a baking sheet. Layer each with a slice of turkey, a tomato slice, and 1 tablespoon of Mornay sauce. Top with half a bacon slice.
05 - Preheat the broiler. Slide the assembled bottoms without tops under the broiler for 2-3 minutes until the sauce is bubbly and lightly golden.
06 - Remove from the oven and sprinkle with parsley and smoked paprika if using. Top each slider with the top half of the brioche bun and serve immediately while warm.

# Additional Tips::

01 -
  • They taste like a fancy restaurant appetizer but come together faster than you'd think.
  • The Mornay sauce is silky enough to make you feel accomplished without actually being difficult.
  • Bacon, turkey, and cheese on a buttery brioche bun hits all the comfort food notes at once.
02 -
  • If your Mornay breaks or gets lumpy, strain it through a fine mesh sieve into a clean pot and whisk in a splash of warm milk to smooth it out.
  • Toasting the buns first is what separates these from soggy disappointment—it's the one step that truly cannot be skipped.
03 -
  • If you're making these for a crowd, double-batch your Mornay in advance—the sauce keeps beautifully in the fridge for three days.
  • Use a broiler tray or baking sheet that fits under your broiler, and keep the sliders about 4 inches from the heat source to avoid burning the buns while the sauce bubbles.
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