Kentucky Derby Hot Brown Sliders

My cousin texted me a photo from the Kentucky Derby, the mint leaves in her julep blurred against the infield chaos, and I realized I'd never actually made a Hot Brown at home. That Louisville institution—the open-faced sandwich drowning in cream sauce—suddenly seemed like the ultimate Derby party move, but in slider form. The idea hit me while I was already halfway through prepping appetizers: what if I captured that whole indulgent experience in a bite-sized package? These brioche sliders became my answer, and now they're the first thing people ask for when Derby Day rolls around.

I made these for the first time on a random Saturday with my partner, no occasion at all, just the two of us standing in the kitchen at four in the afternoon watching the broiler do its magic. The smell alone—buttery buns, crispy bacon, that nutmeg-touched cheese sauce bubbling away—had us both sneaking tastes before anything was even plated. When we finally bit into them, there was this moment of quiet appreciation that felt rare for such an easy recipe. That's when I knew these had staying power beyond just Derby season.

Ingredients

• Mini brioche slider buns: The pillowy foundation matters more than you'd think; cheap buns will absorb the sauce and turn soggy, while good brioche stays tender and slightly resistant to the heat.
• Roasted turkey breast: Use the real thing if you can, not deli meat—it has better texture and won't dry out under the broiler like processed turkey tends to.
• Thick-cut bacon: This isn't the place to skimp; thin bacon disappears into the sauce, but thick-cut stays a distinct, crispy layer.
• Sharp white cheddar cheese: The sharpness cuts through the richness of the cream sauce and keeps the whole thing from tasting one-note.
• Parmesan cheese: Just enough to add a subtle nuttiness and help the sauce set properly as it broils.
• Whole milk and heavy cream: The combination matters; all cream would be too thick, all milk too thin, so this balance is your secret.
• Ground nutmeg: A quarter teaspoon feels like nothing until you taste what it does—suddenly the sauce tastes intentional and sophisticated.

Instructions

Make your sauce foundation:

Melt the butter over medium heat and whisk in the flour—you're building a roux, and the key is keeping the heat moderate so it smells toasty rather than burnt. This flour paste is what thickens your cream, so don't rush it or skip the whisking.

Create the creamy base:

Add your milk and cream slowly while whisking constantly, and you'll feel the mixture transform from thin to silky over about three to four minutes. The constant movement prevents lumps from forming and gives you that restaurant-quality sauce texture.

Finish the sauce with cheese and seasonings:

Remove from heat before adding cheese—this prevents the proteins from getting tough and separating. The nutmeg, salt, and pepper go in now, and one taste will tell you if you need more salt or if it's perfect.

Toast those buns:

A minute or two in a buttered skillet with the cut side down gives you a delicate golden crust that acts like a barrier against the sauce. Don't walk away; you'll catch the moment they turn from pale to golden pretty quickly.

Build each slider with intention:

Start with the bottom bun, then turkey, then a thin tomato slice, then sauce, then your bacon half—the order matters because sauce should be the last layer before broiling so it can get bubbly and slightly browned.

Broil with your eye on things:

This happens fast, usually two to three minutes until the sauce is bubbling at the edges and the top is just barely golden. Broilers vary wildly, so staying nearby beats setting a timer.

Top and serve immediately:

The parsley and paprika go on just before you crown each slider with its top bun, and they should be eaten while the sauce is still steaming.

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There's something about watching someone's face when they realize that tiny brioche sandwich is actually a complete, elegant bite of indulgence. A friend took one at a Derby party I hosted and said it tasted like a restaurant tried to make a Hot Brown but ran out of space, so they just made it perfect instead. That comment lives in my head rent-free.

The Sauce Is Everything

The Mornay sauce is what separates these from just being fancy turkey sandwiches. This isn't a heavy, floury béchamel situation; it's a refined, cheese-forward sauce that coats your mouth in a way that feels intentional. The balance of sharp cheddar and Parmesan means you're not tasting just butter or cream, but rather a complex umami that tastes like it came from somewhere with tablecloths. I once made a batch with only white cheddar and it tasted like something was missing until I realized the Parmesan was doing half the work.

Why Brioche Matters More Than You Think

Brioche buns are not just cute here; they're structural and textural. The slight sweetness creates a contrast with the savory sauce, and the egg wash in good brioche means they toast up with an actual crust rather than just turning soggy. I tested these on regular slider buns once out of laziness, and the whole thing fell apart because the bread had no structure to hold the weight of the toppings and sauce. Go for brioche that actually has a subtle sheen and smell—the cheap, doughy kind defeats the purpose entirely.

Making Them Ahead and Last-Minute Adjustments

You can make the sauce up to two days ahead and reheat it gently on the stove, stirring in a splash of milk if it's gotten too thick. The buns can be toasted a few hours before serving, though they lose their warmth. The real trick is assembling them just before broiling so the sauce is hot and the sauce layer hasn't had time to soak into the bread. My perfect timing is usually assembling while the broiler preheats, then sliding them straight in.

• Cook your bacon earlier in the day and store it in the fridge, then warm it gently before assembling so it stays crispy.
• Slice tomatoes just before assembly so they don't release juice that'll make the sliders soggy.
• If you're feeding a crowd, double the sauce recipe—you'll use every drop and might want extra for dipping.

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These sliders feel like a celebration every time you make them, whether it's actually Derby Day or just a Tuesday you wanted to feel special. They're the kind of recipe that tastes like you tried much harder than you actually did.

Common Recipe Questions

→ What is Mornay sauce made of?

Mornay sauce is a creamy béchamel derivative made with butter, flour, milk, cream, sharp white cheddar, and Parmesan cheeses, seasoned lightly with nutmeg, salt, and pepper.

→ How do I properly toast brioche slider buns?

Toast sliced brioche buns in a skillet with melted butter over medium heat until the cut sides are golden brown, usually 1-2 minutes.

→ Can I prepare these sliders ahead of time?

You can prepare the Mornay sauce and slice ingredients in advance, but assembling and broiling sliders just before serving ensures optimal texture and flavor.

→ Are there vegetarian alternatives for these sliders?

Yes, omit turkey and bacon and substitute with sautéed mushrooms or roasted vegetables for a flavorful vegetarian version.

→ What beverages pair well with these sliders?

Traditional pairings include a mint julep or a crisp Chardonnay, complementing the rich, savory flavors.

→ How should I store leftover sliders?

Store leftovers covered in the refrigerator and reheat gently to preserve the creamy sauce and tender bread texture.