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Hot Brown Sliders
INGREDIENTS
- 1 12-count package Hawaiian Sweet Rolls,
sliced in half
- 1 lb. turkey breast, thinly sliced and divided
- 12 slices white sharp cheddar cheese
- 8 slices bacon, roughly chopped into
1-inch pieces
and cooked until crisp
- 12 tomatoes slices, about ¼-inch thick
(I use Campari or Roma tomatoes)
Mornay Sauce (make about 1 cup)
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 1½ cups milk
- Kosher salt and freshly ground
black pepper to taste
- Dash nutmeg
- ½ cup cheddar cheese, shredded
Butter Glaze
- ½ cup (one stick) butter, melted
- 1 Tbsp. Dijon mustard
- 1 Tbsp. poppy seeds
- 2 tsp. Worcestershire sauce
- ¼ tsp. salt
- ¼ tsp. pepper
Mornay Sauce
In a small saucepan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly for 2 minutes, being careful not to brown. Gradually whisk in milk. Bring to a boil, whisking constantly until thickened, about 2-3 minutes. Reduce heat to low. Add cheddar cheese. Remove from heat and season with salt, pepper and nutmeg. Keep warm and set aside.
Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper or aluminum foil. Spray with nonstick cooking spray.
Using a large knife, slice the rolls in half so you have a portion of tops and a portion of bottoms. You want both portions of the rolls to remain connected, so there are two slabs. Place the bottom portion in the prepared pan.
Evenly layer 1/2 of the turkey over the rolls.
Evenly layer the cheddar cheese slices.
Sprinkle with the bacon.
Layer with the tomato slices. (Try to place a slice on each roll)
Carefully spread the Mornay sauce over the tomatoes.
Evenly layer the remaining sliced turkey, then top with top portion of buns.
Butter Glaze
In a small bowl, whisk together melted butter, Dijon mustard, poppy seeds, Worcestershire sauce, salt and pepper until well combined. Pour mixture evenly over top of rolls.
Cover pan with aluminum foil and let stand at room temperature for 10 minutes. Bake covered for 20 minutes or until cheese is melted. Remove foil and continue to cook for 5 minutes or until lightly browned on top. Cut into individual sliders and serve immediately.
Bourbon Honey Cake
- 1 cup vegetable oil,
plus extra for the pan
- 3¾ cups all-purpose flour,
plus extra for the pan
- 1½ cups granulated sugar
- 1 cup honey
- ½ cup light brown sugar,
lightly packed
- 3 extra-large eggs,
at room temperature
- 2 tsp. grated orange zest
(2 oranges)
- 1 tsp. pure vanilla extract
- 1 tablespoon baking powder
- 1 tsp. baking soda
- 4 tsp. ground cinnamon
- 1 tsp. kosher salt
- ½ tsp. ground cloves
- ½ tsp. ground allspice
- ½ tsp. ground ginger
- 1 cup hot coffee
- ½ cup freshly squeezed orange juice (2 oranges)
- ¼ cup good bourbon, such as Maker’s Mark
- ½ cup blanched sliced almonds
Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a non-removable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don’t worry; the batter will be very liquid!
Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.
