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Turkey & Cheese Sliders

It’s Spring break tomorrow, hallelujah! I am excited to have several days off and celebrate the Easter holiday with my family. The reason why I decided to share these adorable little sliders today is that if you are anything like my family, you are going to need to do something with that leftover ham. Yes, I know these are turkey, but let me explain. The original recipe calls for ham, but let’s face it, I am a ham & lunch, meat snob. The only ham I eat is honey baked ham which is served only on Easter in my house. The only lunch meat I eat is turkey, and when I say that there is only one brand I eat. I rarely buy lunch meat, but when I do I buy Wegman’s Just Turkey. Not a lot of sodium, no slime, yada yada. But I know there are people who aren’t snobby so this is either for your leftover ham, lunch meat ham, or turkey.

My sister was the first one to present this recipe to me. She texted me and told me about them immediately. She said my brother-in-law loved them, I mean really loved them. I believe her exact quote was something like “You would have thought that I had just made a gourmet meal.” Then I saw them appear on Shawnda’s blog, and she referred to them as having a crack in them. Yep, I back that statement 100%. There is something amazing about the glaze that goes on top of these little babies. It is a buttery, mustardy concoction that turns an ordinary slider into something extraordinary. So make them with turkey, make them with ham, I don’t care just make them soon!

Turkey & Cheese Sliders

Ingredients:

For the sandwiches:

  • 24 slider rolls
  • 24 slices of deli turkey
  • 12 slices of provolone, cut in half or quarters

For the glaze:

  • 8 tbsp. butter, melted
  • 1 1/2 tbsp. mustard
  • 1/2 tsp. Worcestershire
  • 1 tbsp. finely minced onion
  • Poppy seeds

Directions:

Preheat oven to 350. Split the rolls in half and top with a slice of turkey folding it to fit, half of the provolone, and the top of the roll and place on a baking pan. In a small bowl, combine the melted butter, mustard, Worcestershire, and onion, whisking until smooth.

Drizzle glaze over sandwiches and sprinkle with poppy seeds.

Cover pan with foil and bake for 10 minutes, until the cheese, has melted.

Uncover and let toast for 2 more minutes, if desired.

Serve warm.


 

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