Shredded turkey, creamy alfredo sauce, crisp bacon, and King’s Hawaiian rolls. Can it get any better than this? No. No, it cannot. This is sandwich nirvana.
Last Saturday was the Kentucky Derby. There is a hotel called The Brown close to Churchill Downs that invented a sandwich called the Hot Brown that is consumed on Derby Day, and it was the inspiration for these sliders, which do not need to wait for the first Saturday in May to be gobbled up.
It starts with slow-cooking turkey to the point where it shreds. Then you reduce the liquid the turkey cooked in and add it to a creamy alfredo sauce. Spread it on some buns, top it with cheese and bacon, bake until golden brown, throw on the top bun and FEAST.
Jim and Joe were pretty psyched about these sliders. I was, too, as two of these little sammies went perfectly well with my cucumber mint splash.
I appreciate any recipe that involves slow cooking. Sure, I indulge an occasional putzy recipe, but I don’t always like to hand-hold my pots and pans. It’s nice to have a meal that involves throwing stuff in a pot and walking away for a few hours. Low maintenance.
There is some assembly required for these sliders, but it’s really manageable. And as always, so much easier when Jim and Joe do the dishes 🙂
Turkey Bacon Alfredo Sliders
Ingredients
Shredded turkey
- 2 tbsp Olive oil
- 4 Shallots sliced
- 2 lbs Boneless turkey breast
- 1 tsp Salt
- 2 tsp Better than Bullion Chicken Base
- 1 cup Water
Alfredo sauce
- 4 tbsp Salted butter
- 1 tbsp All-purpose flour
- ¼ tsp Salt
- ¼ tsp Garlic powder
- ½ cup Half & half
- ¼ cup Milk
- 5 oz Grated Parmesan cheese
Assembly
- 24 King's Hawaiian Rolls
- Olive oil for brushing
- Shaved Parmesan cheese for topping
- 10 slices Bacon
Instructions
Shredded turkey
- In a medium pot drizzle olive oil and drop the shallots in it. Place the turkey breasts on top of the shallots, sprinkle with salt, spoon the chicken base over the breasts, pour in water, and cover. Bring to a boil then reduce to a simmer. Simmer for 3 hours.
- Remove the breasts from the pot and shred the meat in a large bowl. Boil the remaining juices in the pot until reduced by about half. Pour over the shredded turkey.
Alfredo sauce
- In a medium saucepan melt butter on medium heat, whisking constantly. When hot and foaming, add in flour, salt, and garlic powder. A light paste will form. Continue whisking for a minute.
- Pour in half and half, milk, and cheese. Continue whisking until sauces thickens, about 3-4 minutes. Pour sauce over shredded turkey. Toss to combine.
Assembly
- Preheat oven to 350°F / 175°C. Brush a 9" x 13" pan with olive oil.
- Break buns apart into groups of two for serving ease. Slice buns lengthwise (like a hamburger) and place the bottom buns in the pan, reserving the top buns.
- Spread shredded turkey over the buns in the pan. Top with shaved Parmesan cheese. Bake for 12 minutes or until cheese becomes golden.
- While baking the sandwiches, fry bacon slices. Retrieve the sandwiches from the oven and distribute bacon slices over them. Place the top buns on the bacon slices and brush them with olive oil. Sprinkle flakey salt and parsley over the buns, if desired. Then turn on the broiler and broil for one minute. Serve.
Try these recipes, too!
