Derby Day Hot Brown Sliders

My friend Sarah called me in a panic two days before Derby Day, asking if I could bring something that screamed Kentucky without being predictable. I'd eaten the classic Hot Brown sandwich exactly once, at a historic Louisville restaurant, and remembered being struck by how something so simple—turkey, bacon, cheese sauce—could taste so utterly luxurious. That's when it hit me: shrink it down, make it handheld, and suddenly you have the perfect party food. These sliders became my answer, and watching people's faces when they bit into that creamy Mornay sauce made the extra effort completely worth it.

I made these for my neighbor's Derby gathering last spring, and something unexpected happened: a guest who'd grown up in Louisville tasted one and got genuinely quiet for a moment. She told me it tasted exactly like her grandmother's version, which she hadn't eaten in fifteen years. That's when I realized these aren't just sliders—they're edible nostalgia that somehow feels brand new at the same time.

Ingredients

• Soft slider rolls: Hawaiian or brioche rolls hold up beautifully under the weight of sauce and fillings without turning soggy, which is crucial since you're building these ahead.
• Cooked turkey breast: Use freshly sliced deli turkey or, if you have time, roast your own—the flavor difference is noticeable and worth the effort.
• Thick-cut bacon: Don't skimp here; thin bacon disappears completely, and thick-cut gives you actual texture and presence in every bite.
• Roma tomatoes: They have fewer seeds and less water than other varieties, so your sliders won't get weepy during baking.
• Unsalted butter: This lets you control the salt level in your Mornay sauce, which matters when you're adding Parmesan and cheddar.
• All-purpose flour: Your roux foundation—whisk it into the butter until it smells nutty and toasted, about one minute.
• Whole milk and heavy cream: The combination creates a sauce that's rich without being heavy, and it stays silky even after sitting.
• Sharp white cheddar cheese: The sharpness cuts through the richness, and white cheddar melts more smoothly than aged varieties.
• Ground nutmeg: Just a pinch—this is the secret that makes people ask if there's something different about the sauce.

Instructions

Heat your oven and gather your mise en place:

Set the oven to 350°F and arrange everything you'll need within arm's reach—this matters because once you start building, you'll want to work smoothly.

Build your Mornay sauce:

Melt butter over medium heat, whisk in flour until it's golden and fragrant (this takes just a minute), then slowly add milk and cream while whisking constantly to avoid lumps. Once it thickens to coat the back of a spoon, take it off heat and stir in the cheeses, nutmeg, salt, and pepper until completely smooth and glossy.

Arrange the foundation:

Split your slider rolls and nestle the bottom halves snugly in your baking dish—they should fit like a puzzle.

Layer with intention:

Distribute turkey evenly, then arrange tomato slices so each slider gets coverage, then tuck bacon pieces into the gaps where they'll stay crispy longer.

Add the magic:

Pour your Mornay sauce evenly across everything—you want every inch covered—then scatter Parmesan generously over the top.

Cap and cover:

Place the top halves of rolls over the filling, then drape loosely with foil so steam can circulate.

Bake in two stages:

Bake covered for 15 minutes until everything is heated through, then uncover and bake another 5 to 7 minutes until the tops turn golden and you see cheese bubbling at the edges.

The final flourish:

Scatter fresh parsley over the top if you have it, and let them cool for exactly two minutes so the cheese sets slightly and the whole thing holds together when you pick it up.

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There was a moment at that Derby party when the foil came off and everyone leaned in toward the baking dish at the exact same time—the steam rose up, the cheese was bubbling golden, and the whole room smelled like comfort and celebration. It's one of those small moments that reminds you why feeding people matters.

Make Ahead Magic

You can assemble these completely the night before, cover them tightly with plastic wrap, and refrigerate overnight. Just add 3 to 4 minutes to your baking time since you're going from cold. The Mornay sauce keeps beautifully for up to three days in an airtight container, and reheats gently over low heat with a splash of milk to loosen it back up.

Why This Works as Party Food

Unlike most appetizers that demand last-minute attention, these come out of the oven ready to serve. People can grab one with a napkin, eat it in two bites, and come back for seconds without feeling like they're being rude at your party. The combination of warm cheese, crispy bacon, tender turkey, and soft bread hits every texture and temperature note that makes food memorable.

Variations and Swaps Worth Trying

These sliders are forgiving enough to work with whatever proteins you have on hand. I've made them with ham for a slightly different Kentucky twist, and once with roasted chicken when turkey wasn't in my freezer. You can also brush the top rolls with melted butter before baking if you want them extra golden, or add a thin layer of Dijon mustard to the bottom roll if you like a subtle tang cutting through all that cream.

• Swap the turkey for ham, smoked chicken, or even thinly sliced beef tenderloin for a fancier version.
• Add a small handful of fresh spinach between layers if you want to sneak in vegetables without changing the essential character of the dish.
• Make the sauce one day ahead and simply reheat it gently before assembling—this saves you precious time on party day.

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These sliders turned what I thought would be a stressful party contribution into something I actually look forward to making. There's something deeply satisfying about baking twelve perfect handheld sandwiches and watching them disappear.

Recipe FAQs

→ What makes Mornay sauce special in these sliders?

The Mornay sauce combines butter, flour, milk, cream, and sharp cheeses, creating a smooth, cheesy topping that adds richness and depth to the sliders.

→ Can I substitute the turkey with another protein?

Yes, ham can be used instead of turkey for a different yet equally savory variation.

→ What type of rolls work best for these sliders?

Soft slider rolls like Hawaiian or brioche provide the ideal tender texture and slight sweetness to complement the filling.

→ How do I ensure the top of the sliders browns nicely?

After baking covered with foil, remove the foil for the last 5–7 minutes to allow the cheese topping and rolls to brown evenly.

→ What is a good beverage pairing for these sliders?

Crisp Chardonnay or a Kentucky bourbon cocktail pairs wonderfully, balancing the creamy and smoky flavors.