• Slider Buns (12): The foundation of our sliders! Choose soft, slightly sweet slider buns for the best texture and flavor. Hawaiian slider buns are an excellent option, providing a touch of sweetness that complements the savory fillings. Potato slider buns or brioche slider buns are also great choices. Ensure they are pre-sliced or easily sliceable. You’ll want buns that are sturdy enough to hold the fillings without getting soggy, but also tender and easy to bite into.
• Cooked Turkey Breast (1 pound, sliced or shredded): Turkey breast is the heart of the Hot Brown. Use good quality cooked turkey breast, either sliced or shredded. Deli-style turkey breast works well, or you can use leftover roasted turkey or smoked turkey for a richer flavor profile. For the most authentic experience, use roasted turkey breast. If using sliced turkey, consider dicing or shredding it into smaller pieces to fit neatly into the sliders. The turkey should be flavorful and moist, as it’s a key component of the Hot Brown’s savory character.
• Bacon (12 slices, cooked and halved): Crispy bacon is essential for that signature Hot Brown crunch and smoky flavor. Use thick-cut bacon for extra heartiness and flavor. Cook the bacon until crispy and drain off any excess grease. Halve each slice of bacon to perfectly fit into the sliders. You can cook the bacon in a skillet, in the oven, or even in the microwave for convenience. Crispy bacon adds a crucial textural contrast to the creamy sauce and tender turkey.
• Roma Tomatoes (2 medium, sliced): Fresh Roma tomatoes add a juicy burst of acidity and freshness that cuts through the richness of the Mornay sauce. Roma tomatoes are ideal because they are less seedy and have a firmer texture, preventing the sliders from becoming too watery. Slice the tomatoes into slices that are about the same size as your slider buns. Ensure the tomatoes are ripe but still firm enough to hold their shape when sliced and baked.
• Mornay Sauce (see separate ingredient list below): The creamy, cheesy Mornay sauce is the soul of the Hot Brown and absolutely crucial for these sliders. Prepare a batch of homemade Mornay sauce (recipe provided below) for the best flavor and texture. Do not substitute with pre-made cheese sauces, as they will lack the depth and complexity of a true Mornay.
• Parmesan Cheese (½ cup, grated): Grated Parmesan cheese is sprinkled over the Mornay sauce before baking, adding a salty, nutty, and savory topping that browns beautifully in the oven. Use freshly grated Parmesan cheese for the best flavor and melting quality. Avoid pre-grated Parmesan, which can be dry and less flavorful. The Parmesan cheese creates a delicious crust on top of the sliders as they bake.
• Paprika (for garnish, optional): A sprinkle of paprika adds a touch of color and a subtle smoky-sweet flavor as a garnish. Use sweet paprika or smoked paprika, depending on your preference. Paprika adds a final visual touch and a hint of flavor complexity.

Ingredients for the Mornay Sauce:

• Butter (¼ cup): Butter forms the base of the roux for the Mornay sauce, adding richness and flavor. Use unsalted butter to control the overall saltiness of the sauce.
• All-Purpose Flour (¼ cup): All-purpose flour is used to create the roux with butter, thickening the Mornay sauce. Ensure you measure the flour accurately for the correct sauce consistency.
• Milk (2 cups): Milk is the liquid base of the Mornay sauce, creating its creamy texture. Whole milk or 2% milk will result in a richer sauce. You can use skim milk for a slightly lighter version, but the sauce will be less creamy.
• Heavy Cream (½ cup): Heavy cream adds extra richness and luxuriously smooth texture to the Mornay sauce. It elevates the sauce and provides that signature Hot Brown decadence.
• Gruyere Cheese (1 cup, grated): Gruyere cheese is the traditional cheese for Mornay sauce in a Hot Brown, providing a nutty, slightly salty, and complex flavor that melts beautifully. Use freshly grated Gruyere for the best flavor and melting quality. Do not substitute with pre-shredded cheese.
• White Cheddar Cheese (½ cup, grated): White cheddar cheese complements the Gruyere, adding a sharper cheddar flavor and contributing to the creamy texture of the Mornay sauce. Use sharp white cheddar cheese for a more pronounced cheddar taste. Again, use freshly grated cheese.
• Nutmeg (¼ teaspoon, ground): Ground nutmeg adds a warm, subtle spice and aromatic complexity that is characteristic of Mornay sauce. Freshly grated nutmeg is even better if you have whole nutmeg available. Nutmeg enhances the cheesy flavors and adds a classic touch to the sauce.
• Salt and White Pepper (to taste): Season the Mornay sauce to perfection with salt and white pepper. White pepper is traditionally used in Mornay sauce for its milder flavor and to maintain the sauce’s pale color, but black pepper can be used if you prefer. Season to taste, starting with a pinch of each and adjusting as needed.