Hot Brown Sliders

Plan to double this recipe!

5 tablespoons Dukes mayonnaise

12 savory Hawaiian rolls

9 oz deli sliced turkey

2 Roma tomatoes, sliced

12 slices cooked bacon, cut into thirds

2 tablespoons butter (5 T) 

2 tablespoons all-purpose flour (5 T)

1 1/4 cups milk (3 1/4 c)

1/4 cup freshly grated parmesan cheese (2/3 c)

1/8 teaspoon paprika (1/3 t)

1/8 cup grated sharp cheddar cheese (1/3 c)

salt and pepper

Preheat the broiler.

Slice the rolls in half and spread the mayonnaise on the cut sides of the rolls. Place the rolls, cut side up, on a baking sheet lined with parchment paper. Broil just until golden, 1-2 minutes. Reduce the oven to 200ºF.

Divide the turkey among the roll bottoms.  I like to place the turkey individually on each roll to make cutting easier.  Top each with a slice of tomato and pieces of bacon. Place the baking sheet back into the oven to keep warm while preparing the sauce.

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for a minute or two, then whisk in the milk slowly. Add the parmesan and paprika. Stir until the sauce thickens, 4-5 minutes. Remove the saucepan from the heat and add the cheddar. Stir until the cheese has melted completely. Season the sauce with salt and pepper to taste and pour over the sandwiches.  Cover with the roll tops and serve warm.

Tart Crust - sweet or savory

 

For a sweet crust:

• 156 g all-purpose flour (1 1/4 c)
• 32 g cornstarch (1/4 c)
• 60 g powdered sugar (1/2 c)
• 1/2 t kosher salt
• 112 g butter (8 T), melted
• 1 T water

For a savory crust:

• 156 g all-purpose flour (1 1/4 c)
• 32 g cornstarch (1/4 c)
• 8 g powdered sugar (1 T)
• 3/4 teaspoon kosher salt
• 112 g butter (8 T), melted
• 1 T water

Preheat oven to 350°F. Lightly spray a 7" x 11" (or 9-10 inch round) tart pan with non-stick baking spray. Line the pan with parchment paper. Set aside.  Line a sheet pan with foil or parchment paper. Set aside.

Combine the dry ingredients in a medium size bowl. Make a well in the center and set aside.  Pour the butter into the well, and combine thoroughly.  Add the water and stir until the dry ingredients are incorporated and the dough comes together.  

While the dough is still warm crumble it into the pan and push it up the sides and across the base of tbe pan.  If the dough seems sticky, you can dust your fingers with a small amount of flour.

Smooth out the edges and further compact the dough in the bottom of the pan using the flat base of a measuring cup. 

Prick the dough all over the bottom with a fork and place the tart pan on the baking sheet and bake for 10 minutes. Remove the sheet pan from the oven. Using the measuring cup gently press the edges again and smooth out the bottom as needed.

For a crust that will have a baked filling, return it to the oven and bake until the crust is pale golden brown, another 5-7 minutes. Allow the crust to cool for 10 minutes before filling.

If using a no-bake filling, return to the oven and bake until it's a medium golden brown, about 12-17 minutes longer. Set aside to cool completely before filling.