Derby Hot Brown Sliders (Printable)

Mini sandwiches featuring roast turkey, bacon, and creamy sauce on pillowy brioche buns for parties.

# What You Need:

→ For the 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

→ 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 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

→ For Garnish

15 - 2 tablespoons chopped fresh parsley
16 - 1/4 cup extra Parmesan cheese, optional

# How To Make:

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, stirring constantly to form a roux.
03 - Gradually add milk and cream while whisking continuously until the mixture becomes smooth and thickened, approximately 2 to 3 minutes.
04 - Remove from heat and stir in Gruyère cheese, Parmesan cheese, nutmeg, salt, and black pepper until the cheese melts completely and the sauce achieves a smooth consistency.
05 - Slice the brioche buns in half horizontally. Arrange the bottom halves on the prepared baking sheet.
06 - Layer each bun bottom with one slice of roasted turkey, one slice of tomato, one spoonful of Mornay sauce, and one slice of crispy bacon in sequential order.
07 - Place the bun tops on each assembled slider. Brush the tops lightly with melted butter using a pastry brush.
08 - Sprinkle additional Parmesan cheese over the sliders if desired for enhanced flavor and golden finish.
09 - Bake for 10 to 12 minutes until the brioche buns are golden brown and the filling is heated through.
10 - Remove from oven and garnish with chopped fresh parsley. Serve immediately while warm.

# Expert Advice:

01 -
  • They taste elegant and indulgent but come together in under an hour, making you look like you spent all day in the kitchen.
  • The combination of crispy bacon, creamy sauce, and soft brioche creates a texture and flavor balance that keeps people reaching for more.
  • You can prep everything ahead and just pop them in the oven when guests arrive, turning stress into confidence.
02 -
  • Don't rush the Mornay sauce—patience with low-to-medium heat prevents the milk from scorching on the bottom of the pan and ruining the whole thing.
  • The sauce needs to cool for just a minute after you add the cheese, or the heat will cause the cheese to separate and become grainy instead of creamy.
  • Assemble everything on the baking sheet before you turn on the oven so you can bake them all at once and ensure they're uniformly warm when served.
03 -
  • Buy your brioche from a real bakery if possible—supermarket versions are often too sweet or too soft, and they'll disintegrate under the weight of the filling.
  • Room-temperature ingredients for the Mornay sauce whisk together more smoothly, so pull your milk and cream out of the fridge about ten minutes before you start cooking.
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