Kentucky Derby Hot Brown Sliders (Printable Version)

Mini sliders stacked with turkey, bacon, tomato, and creamy Mornay sauce on toasted brioche buns.

# What You'll Need:

→ For the Sliders

01 - 12 mini brioche slider buns, sliced
02 - 12 slices roasted turkey breast, approximately 14 ounces
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

# Cooking Steps:

01 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook for 1 to 2 minutes, until bubbling but not browned. Slowly add the milk and cream, whisking constantly to avoid lumps. Cook until thickened, approximately 3 to 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 to 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 one bacon half.
05 - Preheat the broiler. Slide the assembled bottoms without tops under the broiler for 2 to 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.

# Expert Advice:

01 -
  • They look fancy enough to impress but come together faster than people expect, which is basically the definition of a party win.
  • The Mornay sauce is buttery and rich without being heavy, and it somehow makes turkey taste exciting instead of just... obligatory.
  • You can assemble these an hour ahead, broil them right before serving, and watch everyone's eyes widen when they taste that crispy bacon against the creamy sauce.
02 -
  • Don't skip the toasting step on those buns—they need structure to handle the sauce without falling apart, and toasted brioche is impossibly good.
  • The broiler step is brief but crucial; too long and the sauce breaks, not long enough and it stays cold in the middle, so set a timer and watch it the first time.
03 -
  • Buy your turkey and bacon from the deli counter on the morning of the party—fresh components make a noticeable difference in how these taste.
  • If your broiler runs hot, position the rack lower and keep a careful eye on things; every oven behaves differently, and you're aiming for bubbly sauce with just a hint of color, not anything burnt.
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