12-count package Hawaiian sweet rolls
1 lb deli turkey breast, thinly sliced
8 slices white sharp cheddar cheese
8-12 slices of bacon, cooked until crisp
12 slices roma tomatoes
For the Mornay Sauce
3 tbsp butter
3 tbsp all-purpose flour
1 and 1/2 cups milk
salt and pepper to taste
dash nutmeg
1 cup shredded cheddar cheese
Butter Topping
1/2 stick butter, melted
1 tbsp dijon mustard
1/2 tbsp poppy seeds
2 tsp worcestershire sauce
salt and pepper to taste
In a small saucepan, melt butter over medium heat. Whisk in the flour. Cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Bring to a boil, whisking constantly until thickened (2-3 minutes). Reduce heat to low and stir in cheddar cheese. Remove from heat and stir in salt, pepper and nutmeg.
Preheat oven to 350. Line a 9×13 pan with foil. Spray with Pam. Using a large knife, slice the rolls horizontally so you have one big bottom half of rolls and one big top half. (Do not pull individual rolls apart). Put bottom portion in the 9×13. Evenly layer on bottom bun turkey (use half for the bottom), white cheddar slices, bacon and tomato. Spread Mornay sauce over the tomatoes and then layer second half of turkey on top of sauce. Top with the top portion of buns.
For the butter glaze: in a small bowl, whisk together melted butter, dijon, poppy seeds, worcestershire, salt and pepper until well combined. Brush butter mixture over top of buns. Cover pan with aluminum foil and let sit for 10 minutes. Bake covered 20 minutes. Remove foil and return to oven another 5 minutes until lightly browned. Cut into individual sliders and serve.
