Derby Party Hot Brown Sliders

# What You Need:

→ Sliders

01 - 12 brioche slider buns

02 - 12 slices roasted turkey breast

03 - 12 slices cooked bacon

04 - 1 large tomato, thinly sliced

05 - 2 tablespoons unsalted butter, melted for brushing

→ 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 Gruyère cheese or sharp white cheddar

11 - 1/4 cup freshly grated Parmesan cheese

12 - 1/4 teaspoon ground nutmeg

13 - 1/2 teaspoon salt

14 - 1/4 teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley

16 - 1/4 cup extra Parmesan cheese, optional

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute. Gradually add milk and cream while whisking until smooth and thickened, approximately 2 to 3 minutes. Remove from heat and stir in Gruyère, Parmesan, nutmeg, salt, and pepper until cheese melts and sauce achieves smooth consistency.

03 - Slice brioche buns horizontally in half. Arrange bottom halves on prepared baking sheet.

04 - Layer each bun bottom with one slice roasted turkey, one tomato slice, one spoonful Mornay sauce, and one slice crispy bacon in sequential order.

05 - Place bun tops on each slider. Brush tops lightly with melted butter.

06 - Sprinkle extra Parmesan cheese over sliders if desired.

07 - Bake for 10 to 12 minutes until buns are golden and filling is warmed through.

08 - Garnish with chopped parsley and serve warm.

# Expert Hints:

01 -

They look far more impressive than the fifteen minutes of hands-on work they actually require.
That creamy Mornay sauce transforms simple ingredients into something that tastes like a fancy restaurant made it.
You can assemble them hours ahead and bake right before guests arrive, which means you're not stuck in the kitchen during the party.
Everyone, from your most adventurous friend to your picky uncle, will eat at least two.

02 -

The Mornay sauce must be made just before assembling, because it thickens as it cools and can become difficult to spread once it's at room temperature.
Don't skip whisking the flour into the butter for a full minute before adding liquid—that extra thirty seconds prevents floury taste in your finished sauce.
If your sauce breaks or becomes grainy, pour it through a fine-mesh strainer into a clean bowl and it will smooth out again.
These sliders genuinely taste better if you let them come together no more than an hour before baking, as the buns start absorbing moisture from the filling if they sit too long.

03 -