Recipe courtesy Guy Fieri Yield: 12 sliders   Prep Time: 35 minutes   Cook Time: 25 minutes




  1. In a saucepan over medium heat, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Cook for 3-4 minutes without color.
  2. Whisk half & half into the roux and cook over medium heat until the cream begins to simmer about 2-3 minutes.
  3. Remove sauce from heat and slowly whisk in cheese until the Mornay sauce is smooth. Add nutmeg, cayenne, and salt to taste.
  4. Using a bread knife, cut entire sheet of rolls through the middle keeping the tops intact and bottom intact. Brush cut sides each with 1 Tbsp. of melted butter. Brush the bottom of a 2" deep gratin dish or pan with butter. Then, place bottom half of the rolls in the dish ensuring that it fits snug but has a little space between the sides of the pan.
  5. Slice smoked turkey up into strips. Spread evenly over the layer of bread. Then, top with 12 slices of tomato lining them up so each slice sits on one bun.
  6. Drizzle the Mornay sauce over the top evenly "coast to coast!"
  7. Place the top portion of the roll on top - lining up with the bottoms.
  8. Place the entire dish in a 350 degree F. preheated oven and bake for 10 minutes.
  9. After 10 minutes, brush tops with remaining melted butter. Sprinkle with parmesan and bacon.
  10. Cook for 3-4 minutes until golden brown and cheese is bubbly around the edges.
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