Derby Day Hot Brown Sliders (Print version)

Mini Hot Browns with turkey, bacon, and rich Mornay sauce on soft rolls for festive occasions.

# What You'll Need:

→ Sliders

01 - 12 soft slider rolls, preferably Hawaiian 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 - 0.5 cup grated Parmesan cheese

→ Mornay Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 cup whole milk
09 - 0.5 cup heavy cream
10 - 1 cup shredded sharp white cheddar cheese
11 - 0.25 cup grated Parmesan cheese
12 - 0.25 teaspoon ground nutmeg
13 - 0.5 teaspoon kosher salt
14 - 0.25 teaspoon ground black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Set oven to 350°F
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until lightly golden. Slowly add milk and cream while whisking continuously. Cook until thickened, approximately 3-4 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 cooked turkey evenly over rolls, followed by tomato slices and bacon pieces.
05 - Pour Mornay sauce evenly over components. Sprinkle remaining Parmesan cheese on top.
06 - Place upper halves of rolls over the filling.
07 - Cover loosely with aluminum foil and bake for 15 minutes.
08 - Remove foil and bake an additional 5-7 minutes until tops are lightly browned and cheese bubbles.
09 - Garnish with chopped parsley if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • They're elegant enough for a Derby Day party but require zero fancy plating skills.
  • The Mornay sauce can be made hours ahead, which means you're mostly just assembling on game day.
  • One bite and people will ask for the recipe—they always do with these.
02 -
  • Don't skip the slow whisking when you add milk to your roux, or you'll end up with lumpy sauce that's impossible to fix.
  • The Mornay sauce thickens as it cools, so it should look slightly loose when you pour it—it'll reach perfect consistency by the time it's done baking.
03 -
  • Don't use pre-shredded cheese for your Mornay sauce; it contains anti-caking agents that make it grainy instead of silky.
  • If your sauce breaks or looks separated, remove it from heat and whisk in a splash of cold milk, then return to gentle heat and whisk constantly until it comes back together.
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