Turkey or Ham Sliders
We all enjoyed the sliders! They are truly fantastic to serve and, I must admit, so much easier than some of the other meals I've made lately.
I recently used the turkey sliders for our Thanksgiving celebration in Manresa. Even though Thanksgiving isn't a holiday here, it was a wonderful way to treat the missionaries and ourselves!
Since I haven't been able to find cranberry sauce here, I improvised and used a blackberry jam that had a lovely, slightly sour tang to it. For the bread, I used these perfect little brioche rolls—they're very similar to the Hawaiian rolls we love.
The ham sliders are also delicious, and the best part is the instructions are basically the same for both!
Turkey Sliders
Ingredients
12 Hawaiian sweet rolls
4 cups leftover sliced turkey meat
1 cup cranberry sauce
6 slices Swiss cheese
8 Tbsp butter
1 ½ tsp Dijon mustard
1 ½ tsp Worcestershire sauce
1 ½ Tbsp everything bagel seasoning
Ham and Cheese sliders
15 slider buns (sliced open; sub: dinner rolls)
1 pound deli ham (recommend: non-sweet kind like black forest ham)
8 slices Swiss cheese (about 8 ounces)
1/2 cup butter
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon poppy seeds (find in spice aisle)
1/3 cup brown sugar
Instructions for both
Prep: Preheat oven to 350°F. Grease a 9x13 baking dish.
Assemble Sandwiches: Place 1-2 slices of folded ham and a 1/2 slice of cheese on bottom half of each roll, pop the top on, and place in the baking dish. Squeeze sandwiches in side by side.
Make Sauce: Add butter, mustard, Worcestershire sauce, poppy seeds and brown sugar to a medium sauce pan. Place over medium-high heat and bring to a simmer, whisking just until fully melted and combined. (Don't let it simmer long or it will get very sticky.)
Top Sandwiches: Lightly drizzle each sandwich with the prepared sauce.
Bake: Cover the dish with foil and bake for about 20 minutes, until hot and melty.
Remove foil: Bake without foil to brown the tops.
