Turkey and Cheese Sliders
Game Day Grub! We’ve all had those famous ham and swiss sliders on Hawaiian rolls and they’re SO good for a crowd. We put a fun twist on it with homemade aioli, cranberry sauce and turkey (and, this version might even be better than the original!) The perfect snack or lunch for game day and a great option for leftovers after the big Thanksgiving holiday! Lots of ways to jazz this up to your likings, too. A great and easy crowd pleaser!
Makes 24 sliders
Ingredients:
24 Hawaiian slider rolls
1 cup cranberry sauce (store bought or homemade recipe below)
1 cup basil aioli (store bought or homemade recipe below)
3/4 pound sundried tomato or black pepper deli turkey breast
8-10 slices provolone cheese
8 oz butter melted
1 tsp Italian seasoning
Directions:
Preheat your oven to 350 degrees.
Make aioli and cranberry sauce if using homemade (recipes below).
Remove the rolls from the package and use a long, sharp knife to cut the whole loaf in half horizontally to create a bottom half and a top half.
Spray a 9 by 13 inch pan or cookie sheet with cooking spray and add the bottom half of the slider rolls as one grouping.
Spread the aioli over the bottom layer. Add a layer of the turkey and cheese. Spread a layer of cranberry sauce and top with the top half of the slider rolls.
Combine the melted butter and the Italian seasoning. Spread over the top of the slider rolls.
Bake covered with aluminum foil for 15 to 20 minutes and then uncovered for five minutes or until the sliders are golden brown.
Basil Garlic Aioli
Ingredients:
1 cup fresh basil
½ cup avocado mayonnaise
2-3 cloves minced garlic
2 egg yolks
1 Tbsp lemon juice
2-3 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp pepper
Directions:
Place all ingredients in Cuisinart or blender. Blend until well combined.
Cranberry Orange Sauce
Ingredients:
12 oz bag fresh cranberries
2 Tbsp water
4 Tbsp sugar, divided
2 Tbsp orange juice
Zest of one orange
Directions:
In a small saucepan, combine cranberries, water and 2 Tbsp of sugar. Cook over medium high heat until cranberries start popping. Once they start popping, turn heat down to low. Add orange juice. Cook for 10-15 minutes on low or until cranberries are softened. Carefully transfer to food processor. Add remaining 2 Tbsp of sugar and zest of one orange. Pulse into sauce forms into a nice thickness and there aren’t any lumps. Taste and adjust sugar as needed.
Refrigerate until ready to use.