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Hot Brown Slider Melts
with roasted snap peas / mint juleps

Active: 40 Total: 40

A turkey and bacon-filled Hot Brown sandwich is typically served with luscious, cheesy Mornay sauce spooned over top. We've created an easy, handheld version that won't require standing over the stove. Pair them with refreshing mint juleps for a Derby Day party, or serve them anytime for a comforting weeknight dinner. 



Mint Julep:
  • Mint, fresh - 20 leaves , plus more for garnish
  • Lemon juice - 2 Tbsp
  • Maple syrup - 1 Tbsp
  • Seltzer - 3/4 cup
  • Bourbon - 1/2 cup
  • Ice - for serving
Hot Brown Slider Melts:
  • Cheese, Gruyere - 5 oz , sliced or shredded (sub Swiss or white cheddar)
  • Cheese, parmesan (opt) - 1/4 cup , shredded
  • Mayonnaise - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Nutmeg (opt) - 1/8 tsp
  • Bacon - 8 slices , chopped
  • Slider buns / rolls, small - 12 , sliced (sub sweet Hawaiian rolls or use 1 regular hamburger bun per serving)
  • Tomatoes, medium - 2 , thinly sliced
  • Turkey, deli-sliced - 8 oz
  • Butter - 2 Tbsp
  • Garlic powder - 1/2 tsp
  • Onion powder - 1/4 tsp
  • Foil - for baking
Roasted Snap Peas:
  • Sugar snap peas - 12 oz , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp


  1. Cheeses / Snap peas - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make dressing - Whisk together mayonnaise, mustard, and nutmeg (if using). (Can be done up to 5 days ahead)

  3. Cook bacon - Chop the bacon into 1” / 2.5 cm pieces. Heat a large skillet over medium heat. Add bacon and saute until crisp, 6 to 8 minutes total. Transfer to a paper towel-lined plate. (Can be done 1 day ahead)

  4. Slider buns / rolls - If not pre-sliced, slice.

  5. Tomatoes - Prep as directed.

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  1. Heat oven to 400F / 204C. Set out a sheet pan and a rectangular baking dish.

  2. Spread the bottom halves of slider buns out in the baking dish. Spread with mayo / mustard dressing. Top buns with turkey, bacon, tomato slices, Gruyere, and Parmesan (if using) and then top halves of buns.

  3. Melt butter in the microwave and stir in garlic powder and onion powder. Brush or drizzle butter mixture over the tops of the buns. Cover the pan tightly with foil. Bake sliders, covered, until cheese is melted and everything is heated through, ~15 minutes.

  4. While sliders bake, toss snap peas with cooking oil and season with some salt and pepper. Spread them out on the sheet pan and place in the oven. Roast the snap peas until tender, 10 to 14 minutes, shaking the pan halfway through cooking.

  5. While sliders and snap peas cook, make the mint juleps. Muddle / mash mint leaves in the bottom of a pitcher or large glass jar. Add lemon juice (portion for mint julep) and maple syrup and mash again to combine the flavors. Gently stir in seltzer and bourbon. Taste and adjust with more syrup if you’d like it sweeter, more seltzer if you’d like it milder, or more bourbon if you’d like more of a kick. Refrigerate until ready to serve.

  6. Remove foil cover from sliders and bake until golden brown on top, ~1 minute more (watch them carefully so they don’t burn).

  7. Toss snap peas with lemon juice (portion for snap peas).

  8. Fill glasses with ice and pour mint julep over top. Garnish with extra mint leaves.

  9. Serve sliders with snap peas on the side. Enjoy with mint juleps.



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