Derby Day Hot Brown Sliders (Printable)

Mini sliders featuring turkey, bacon, Mornay sauce on soft rolls, perfect for Derby Day celebrations.

# What You'll Need:

→ 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 cut in half
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 chopped fresh parsley, optional

# Directions:

01 - Set oven temperature to 350°F and allow to preheat.
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Slowly whisk in milk and cream while stirring continuously. Cook until thickened, approximately 3 to 4 minutes. Remove from heat and stir in cheddar cheese, Parmesan cheese, nutmeg, salt, and pepper until smooth. Set aside.
03 - Split the slider rolls horizontally and place the bottom halves in a 9 by 13-inch baking dish.
04 - Distribute turkey evenly over the roll bottoms, followed by tomato slices and bacon pieces.
05 - Pour Mornay sauce evenly over the filling. Sprinkle the remaining Parmesan cheese over the sauce.
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 to 7 minutes until tops are lightly browned and cheese is bubbling.
09 - Garnish with chopped parsley if desired. Serve warm immediately.

# Expert Tips:

01 -
  • They're small enough to eat one-handed while mingling, but taste like you spent all day in the kitchen.
  • The Mornay sauce is velvety and rich without feeling heavy, especially when you sneak in that whisper of nutmeg.
  • You can make them ahead, refrigerate, and bake when guests arrive—stress-free entertaining at its finest.
02 -
  • When you're making the roux, patience matters—rushing it or cooking it too fast leads to a flour-heavy sauce that tastes gritty instead of silky.
  • Don't pour the milk in all at once; add it slowly while whisking, because dumping it in will give you lumps that are nearly impossible to smooth out.
03 -
  • If your Mornay sauce seems thin after adding the cheeses, let it simmer on low heat for another minute or two—it will continue to thicken as it cools slightly.
  • Brushing the top rolls with melted butter before baking gives you an extra-golden, almost crispy top that contrasts beautifully with the creamy interior.
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