Ingredients:

  • 1 pack (12 count) Hawaiian sweet rolls
  • 450g high-quality deli roasted turkey breast, sliced thin
  • 8 slices thick cut bacon, cooked until crispy and halved
  • 2 Roma tomatoes, thinly sliced
  • 50g grated Parmesan cheese
  • 30g unsalted butter (for sauce)
  • 2 tbsp all purpose flour
  • 350ml whole milk, room temperature
  • 100g shredded Gruyère cheese
  • Pinch of ground nutmeg, salt, and black pepper
  • 60g unsalted butter, melted (for glaze)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley

Instructions:

  1. Preheat oven to 175°C. Using a long serrated knife, slice the entire block of Hawaiian rolls in half horizontally. Place the bottom half into a 9x13 inch baking dish.
  2. Layer the 450g of sliced turkey evenly across the bottom slab. Follow this with the 8 slices of crispy bacon.
  3. In your saucepan over medium heat, melt 30g of butter until it sizzles and stops foaming. Whisk in 2 tbsp of flour and cook for 1 minute — the aroma should be like toasted shortbread. Slowly pour in the 350ml of milk, whisking constantly to ensure no lumps form.
  4. Once the sauce thickens and coat the back of a spoon, remove from heat. Stir in the 100g of Gruyère and 50g of Parmesan until the sauce is velvety. Add the salt, pepper, and nutmeg.
  5. Pour the warm Mornay sauce directly over the bacon and turkey. Place the sliced Roma tomatoes on top of the sauce.
  6. Place the top half of the rolls onto the assembly. In a small bowl, whisk the 60g of melted butter with the Worcestershire sauce, garlic powder, and dried parsley.
  7. Brush the butter mixture generously over the tops and sides of the rolls. Ensure every nook and cranny is coated to promote even browning.
  8. Bake for 20 minutes until the tops are a deep mahogany brown and the cheese is bubbling at the edges. You should hear a slight sizzle when you pull them out of the oven.
  9. Let the sliders sit in the pan for 5 minutes before slicing. This allows the sauce to set slightly so it doesn't run everywhere when you cut them.
  10. Use your serrated knife to follow the original lines of the rolls. Serve immediately while the bacon is still shatter crisp.