Derby Hot Brown Sliders (Print version)

Mini brioche buns with turkey, bacon, tomato, and creamy cheese sauce for festive gatherings.

# What you’ll 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 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
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

# Steps:

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 1 minute. Gradually add milk and cream, whisking until smooth and thickened, about 2 to 3 minutes. Remove from heat and stir in Gruyère, Parmesan, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.
03 - Slice the brioche buns in half. Place the bottom halves on the prepared baking sheet.
04 - Layer each bun bottom with a slice of roast turkey, a tomato slice, a spoonful of Mornay sauce, and a slice of crispy bacon.
05 - Place the bun tops on each slider. Brush tops lightly with melted butter.
06 - Sprinkle extra Parmesan cheese over the sliders, if desired.
07 - Bake for 10 to 12 minutes, until the buns are golden and the filling is warmed through.
08 - Garnish with chopped parsley and serve warm.

# Cooking tips:

01 -
  • They look fancy enough to impress but come together in under an hour, which means less stress and more time enjoying the party.
  • The Mornay sauce has this silky, savory richness that makes people ask for the recipe before they even finish eating.
  • You can assemble them hours ahead and just pop them in the oven when guests arrive, making them the perfect do-ahead appetizer.
02 -
  • The Mornay sauce must be removed from the heat before adding cheese—adding cheese to a boiling sauce can make it break and become grainy instead of silky.
  • Don't assemble the sliders more than 2 to 3 hours ahead or they'll start to get soggy; prep your components separately and layer them just before baking.
03 -
  • If you want a little kick, add a tiny pinch of cayenne pepper to the Mornay sauce—it adds heat without announcing itself and makes the savory flavors pop.
  • Leftover sliders are genuinely good reheated in a 300°F oven for about 5 minutes, which makes these perfect for leftovers or meal prep.
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