Derby Hot Brown Sliders (Printable)

Mini brioche buns topped with turkey, crispy bacon, tomato, and rich Mornay sauce.

# What You Need:

→ 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

→ 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
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

→ Garnish

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

# Directions:

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. Gradually add milk and cream, whisking continuously until smooth and thickened, approximately 2 to 3 minutes. Remove from heat and stir in Gruyère, Parmesan, nutmeg, salt, and pepper until cheese is fully melted and sauce reaches a smooth consistency.
03 - Slice brioche buns in half horizontally. Arrange bottom halves on the prepared baking sheet.
04 - On each bun bottom, layer in sequence: one slice roasted turkey, one tomato slice, one spoonful Mornay sauce, and one slice crispy bacon.
05 - Place bun tops over filled bases. Brush tops lightly with melted butter.
06 - Sprinkle additional Parmesan cheese over slider tops if desired.
07 - Bake for 10 to 12 minutes until buns are golden brown and filling is heated through.
08 - Remove from oven and garnish with chopped fresh parsley. Serve warm immediately.

# Expert Suggestions:

01 -
  • They look fancy enough to impress guests but come together in under an hour with zero stress or complicated techniques.
  • The Mornay sauce is your secret weapon—creamy, cheesy, and infinitely better than anything from a jar.
  • Brioche buns stay pillowy even after baking, holding everything without falling apart like regular bread would.
  • You can assemble them ahead and bake right before serving, making them perfect for parties when timing matters.
02 -
  • If your Mornay sauce breaks or looks grainy, you added the cream too quickly or the heat was too high—next time, add liquids slowly and keep the heat moderate, treating it gently like you're coaxing something delicate.
  • Don't assemble these more than a couple hours ahead because the tomato releases juice that softens the bun, making them soggy by the time they bake.
  • The bacon must be truly crispy before assembly, otherwise it steams soft in the oven and loses the whole point of having bacon on there.
03 -
  • Make your Mornay sauce first and let it cool slightly while you prep everything else—this prevents the brioche from getting soggy if you assemble too far ahead.
  • If you're making these for a crowd, you can double the sauce recipe and serve extra on the side for people who want more, and everyone will think you're a genius.
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