Mornay Sauce

1. Melt the butter in a medium saucepan over medium heat.  Add the flour and a couple of tablespoons of the milk.  Whisk vigorously with a fork or whisk for about 2 minutes until the rawness has time to cook out of the flour.  The mixture will look clumpy looking and separate but don’t worry.  It will smooth out when you add the rest of the milk.  Add the remaining milk, nutmeg, and paprika.  Whisk until the mixture has thickened but smooth.  Remove from the heat and add the shredded cheese.  Mix gently until the cheese melts.  Set aside.

Butter for Buns

1. Melt the butter in a microwave.  Mix in the paprika and nutmeg.  Do this right below assembling the sliders.

Sliders

1. Bake the bacon:  Preheat oven to 400 degrees.  Line a large shallow baking sheet with parchment paper.  Arrange the bacon pieces side by side on the baking sheet.  Bake for approximately 25 minutes until done.  Reduce oven to 350 degrees.  Remove the bacon from the oven and pat dry with paper towels.   Break each piece of bacon in half.  Set aside.
2. Assemble the sliders:  Place the bottoms of the buns in a 9 x 13 baking dish.  Using 1/2 of the melted butter, brush the bottoms with the butter.  Now assemble:  (1) Cut each turkey slice in half, place the halves together and cut in half again, making 4 pieces.  (2) Place 4 cut pieces on each bun.  (3) Top the turkey with a tomato slice. (4) Top each tomato slice with a tablespoon of the Mornay sauce. (4) Crisscross 2 pieces of bacon on top of the cheese. (5)  Sprinkle 1 tablespoon of the shredded cheese on top of the bacon.  (6) Place the top buns on top and slightly press down. (7) Brush the bun tops with the remaining butter.  You might have to microwave the butter a few seconds to re-soften it.
3. Bake:  Bake the sliders for approximately 10 minutes until they are heated through and the tops are slightly toasted.
4. Serve immediately.
5. They are best if served the same day.  Refrigerate leftovers for up to 1 day.