Derby Day Hot Brown Sliders (Print Version)

Mini sliders featuring turkey, bacon, tomato, and creamy Mornay sauce on soft rolls for gatherings.

# What You'll Need:

→ 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

# How-To Steps:

01 - Set oven to 350°F (175°C).
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, stirring continuously until thickened, about 3 to 4 minutes. 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 bases. Top with tomato slices, then bacon pieces.
05 - Pour Mornay sauce evenly over the assembled layers. Sprinkle remaining Parmesan cheese over the sauce.
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 Tips:

01 -
  • They look fancy enough to impress but come together in under an hour, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The crispy bacon against silky Mornay sauce is genuinely addictive, and people always ask for the recipe after one bite.
  • You can assemble them ahead and bake right before serving, turning last-minute hosting anxiety into confidence.
02 -
  • Don't rush your roux or skip the slow milk-whisking step—I learned this the hard way when lumpy sauce ruined an otherwise perfect batch, and it taught me that two extra minutes of attention saves heartbreak later.
  • Assemble everything except the tops before you add sauce, so the rolls stay sturdy enough to hold their shape when things get saucy.
03 -
  • Keep your cheese finely grated and at room temperature before adding to the sauce so it melts smoothly without breaking or becoming grainy.
  • If your bacon isn't crispy enough before baking, it stays chewy instead of snappy—cook it until it's almost too crispy because it will soften slightly when it hits the warm filling.
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