Derby Day Hot Brown Sliders

My cousin texted me last Derby Day with a panic: she'd committed to bringing appetizers but had no idea what to make. When I suggested Hot Brown sliders, I could practically hear her relief through the screen. These miniature versions of Kentucky's most beloved sandwich arrived at her party looking like tiny edible masterpieces, and watching people's faces light up as they bit into the creamy Mornay sauce and crispy bacon made me realize this recipe was pure magic in bite-sized form.

I made these for a small gathering where my best friend from Louisville was visiting, and she actually got quiet mid-bite, which never happens. She said they tasted like home, and honestly, that's the highest compliment any dish can get. From that moment on, these sliders became my go-to whenever I want to feel like I've brought a piece of Kentucky warmth to the table.

Ingredients

• 12 soft slider rolls (Hawaiian rolls or brioche work beautifully): These need to be tender enough to hold up to the sauce without falling apart, yet sturdy enough for that satisfying bite. I learned the hard way that ultra-soft wonder-bread style rolls get soggy, so choosing quality makes all the difference.
• 2 cups cooked turkey breast, sliced or shredded: Use freshly cooked or rotisserie turkey for the best flavor and texture. Dried out deli turkey won't give you that luscious mouthfeel you're after.
• 8 slices thick-cut bacon, cooked crisp and cut in half: Don't skimp on quality here; thick-cut bacon stays crispy longer and adds real substance to each bite.
• 1 cup Roma tomatoes, thinly sliced: The acidity cuts through the richness beautifully, so don't use mealy winter tomatoes if you can help it.
• 1/2 cup grated Parmesan cheese: Fresh-grated makes a noticeable difference in how it melts and browns on top.
• 2 tablespoons unsalted butter: This is your sauce foundation, so use real butter, not margarine.
• 2 tablespoons all-purpose flour: This creates the roux that thickens your cream sauce into silky perfection.
• 1 cup whole milk: Don't use skim; you need the fat content for a proper Mornay sauce.
• 1/2 cup heavy cream: This is what transforms a basic cheese sauce into something truly luxurious.
• 1 cup shredded sharp white cheddar cheese: Sharp cheddar brings complexity that mild cheese simply can't match.
• 1/4 cup grated Parmesan cheese: The second addition of Parmesan deepens the nutty flavor in your sauce.
• 1/4 teaspoon ground nutmeg: This tiny amount seems inconsequential until you taste it; nutmeg is the secret whisper in Mornay sauce.
• 1/2 teaspoon kosher salt: Season as you go so nothing tastes flat at the end.
• 1/4 teaspoon ground black pepper: Fresh-cracked pepper is worth the extra step.
• 2 tablespoons chopped fresh parsley (optional): This final garnish adds brightness and makes everything look intentional and restaurant-quality.

Instructions

Heat your oven and prepare your workspace:

Preheat to 350°F and gather your 9x13-inch baking dish. Having everything ready before you start makes the actual assembly feel effortless.

Build your Mornay sauce foundation:

Melt butter in a medium saucepan over medium heat, then whisk in flour, cooking for about a minute until it smells toasty and golden. This roux is your safety net against a lumpy, grainy sauce, so don't rush it.

Create the creamy base:

Slowly add milk and cream while whisking constantly, keeping your whisk moving to prevent lumps from forming. You'll feel the mixture thicken as it heats, usually within 3 to 4 minutes, and that's when you know it's ready.

Make it luxuriously cheesy:

Remove the pan from heat and stir in both cheeses, nutmeg, salt, and pepper until everything dissolves into a smooth, glossy sauce. Taste it here and adjust seasoning if needed, because this is your moment to get it just right.

Assemble the slider base:

Split your rolls horizontally and arrange the bottom halves in your baking dish, cut-side up. They'll nestle together like little edible boats waiting to be filled.

Layer with care and intention:

Distribute turkey evenly over each roll bottom, then add a tomato slice or two, followed by a piece of bacon. This order matters because the tomato keeps the meat from drying out while the bacon adds textural contrast.

Pour the sauce like you mean it:

Evenly distribute your Mornay sauce over all the sliders, making sure each one gets coated. Don't be timid here; the sauce is what makes these special.

Add the final cheese crown:

Sprinkle remaining Parmesan over the top, then carefully place the roll tops back on, pressing gently so they nestle into the sauce.

Bake covered, then uncovered:

Cover loosely with foil and bake for 15 minutes, then remove the foil and bake another 5 to 7 minutes until the tops turn golden and the cheese bubbles at the edges. That visual cue tells you everything is hot all the way through.

Finish with a flourish:

Let them rest for a minute or two, then scatter fresh parsley on top if you have it. Serve immediately while everything is still steaming.

Save

The first time I made these for a Derby Day viewing party, I was genuinely nervous about pulling them off. When my guests took their first bites and suddenly everyone was talking at once, laughing with their mouths full, asking for the recipe—that's when I knew this dish had become more than food. It became a conversation starter, a moment where everyone at the table felt celebrated.

The Magic of Mornay Sauce

Mornay sauce is essentially a cheese-enriched béchamel, and once you understand that foundation, you can apply it to countless dishes. The nutmeg is crucial because it's the flavor you taste but can't quite identify, and that subtle mystery is what elevates this from ordinary to memorable. I've learned that keeping the heat at medium prevents the cream from breaking while the cheese melts in perfectly.

Why These Work as Party Food

Sliders are inherently forgiving at gatherings because they're substantial enough to feel like real food but small enough that people can enjoy one without committing to a full meal. They come together quickly, hold well after baking, and can even sit at room temperature for a bit without drying out thanks to that luscious sauce. The fact that they're mostly assembled before baking means you can actually participate in your own party instead of being chained to the kitchen.

Making Them Your Own

I've experimented with swapping turkey for ham, and honestly, it's equally delicious if not slightly more traditional to the original Hot Brown. You could also add a thin layer of pesto before the turkey, or scatter crispy shallots on top before baking for extra texture and sophistication. The beauty of this recipe is that once you master the technique, you can play with the flavors while keeping the structure intact.

• Consider brushing the roll tops with melted butter before baking for extra richness and browning.
• Make the Mornay sauce earlier in the day and gently reheat it before assembly if time is tight.
• If your baking dish is shallow, tent the foil more loosely so the steam can escape and the tops brown properly.

Save

These sliders have become my answer to the question of what to bring when I want to show up big without showing up stressed. They're proof that sometimes the best entertaining happens when you're confident enough to keep things simple and let good ingredients do the talking.

Recipe Questions & Answers

→ What kind of bread works best for these sliders?

Soft slider rolls like Hawaiian or brioche hold up well and complement the rich filling without overpowering it.

→ Can I replace turkey with another protein?

Yes, ham is a tasty alternative that pairs nicely with the Mornay sauce and bacon.

→ How can I make the Mornay sauce thicker?

Ensure you whisk continuously while heating the butter and flour, and simmer until the sauce coats the back of a spoon.

→ Is it possible to prepare these sliders ahead of time?

You can assemble them in advance and refrigerate, then bake just before serving for fresh, warm sliders.

→ What sides complement these sliders well?

Fresh greens, crunchy pickles, or a crisp Chardonnay pair excellently with their creamy and smoky flavors.