Derby Day Hot Brown Sliders (Print Version)

Mini sliders with turkey, bacon, tomato, and creamy Mornay sauce on soft rolls.

# Components:

→ 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 halved
04 - 1 cup Roma tomatoes, thinly sliced
05 - 1/2 cup grated Parmesan cheese

→ 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

→ Garnish

15 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Heat oven to 350°F.
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. Cook while whisking continuously for 3 to 4 minutes until thickened. Remove from heat and stir in cheddar, Parmesan, nutmeg, salt, and pepper until smooth. Set aside.
03 - Split slider rolls horizontally and place bottom halves in a 9x13-inch baking dish.
04 - Distribute turkey evenly over roll bottoms, followed by tomato slices and bacon pieces.
05 - Pour Mornay sauce evenly over the filling. Sprinkle with remaining Parmesan cheese.
06 - Place top halves of rolls over the filling.
07 - Cover loosely with aluminum foil and bake for 15 minutes.
08 - Remove foil and bake an additional 5 to 7 minutes until tops are lightly browned and cheese is bubbling.
09 - Garnish with chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • They look restaurant-fancy but come together faster than you'd expect, making you feel like a kitchen genius.
  • The Mornay sauce is ridiculously creamy and rich without requiring any complicated techniques or weird ingredients.
  • You can assemble everything ahead and just pop them in the oven when guests arrive, which means less stress and more time with people.
02 -
  • Your Mornay sauce needs constant whisking when you first add the milk or it will clump up and you'll spend twenty minutes cursing at it, so don't walk away.
  • The foil covering is loose, not tight, because you need steam to escape or your rolls get soggy and the whole thing loses its charm.
03 -
  • Room-temperature ingredients for your Mornay mean fewer lumps and smoother sauce, so pull your milk and cream out about 20 minutes before you start cooking.
  • Slice your tomatoes and cook your bacon right before assembly so nothing gets weepy or soggy sitting around waiting to be used.
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