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Easy turkey and cheese sliders baked in a honey mustard glaze.
If there is one thing I have come to appreciate more than ever these days, it’s quick-prep meals. I mean, not that I’ve ever been a huge fan of laboring over a hot stove or oven to get a meal on the table, but ever since our toddler learned to walk and ask “dis?”, we are dealing with a whole new ball game, folks.
Gone are the days I can plop him in his bouncer or corral him in the kitchen with some toys on the floor while I put things together.
We must know what mom is doing up there, and while a dishwasher full of clean silverware will entertain him for a good 20 minutes (seriously, amazing), the odds of that clean dishwasher lining up with dinner prep are small (but when it does happen, ohhhhh my, I am one happy mama!).
He’s constantly standing up, pulling on my leg, asking “dis?” and “da?”
So the less time I get to spend with my hands and attention up on the counter, the more time we can spend together pointing at everything (everythingggg) in our house while dinner makes itself.
Well, sort of. It’s not a slow cooker meal, but it’s darn close to set-it-and-forget-it!
JUST PREP AND BAKE!
You’ve likely seen these baked sliders at some sort of group meal/potluck/picnic in the past, because hellooooo, they’re awesome. But I decided to change things up a bit and make it a bit healthier for myself and our toddler because in my opinion, the O.G. recipe tends to be a little sticky and drippy for me.
Not that I don’t welcome that kind of situation, but when it comes to a meal and less of a snack, I’d prefer to make things a bit on the healthier side.
WHAT DO BAKED TURKEY AND CHEESE SLIDERS ENTAIL?
•12 of your favorite slider rolls (I like to use potato rolls or make my own easy yeast rolls)
•sliced Havarti cheese (or whatever cheese you like with turkey)
•a little mayo
•a honey mustard glaze (!!!)
Uhh, is that a recipe for amazingness or what? Believe me, it is.
The simplicity in this recipe is that once your glaze is together, you just layer your slider bottoms, mayo, turkey, cheese, and slider tops in a casserole dish and cover everything with the glaze. Bake and boom, dinner is ready in less than 30 minutes!
What I loved most about these sliders is that we didn’t have to keep making up new sandwiches for meals for a few days. Toss some veggies on the side and you’re all set for lunch or dinner that is totally toddler approved. Or party approved, you know, since that’s where they seem to be the most popular.
USE ANY MEAT YOU PREFER
I am a total sucker for honey mustard and turkey, so if you’re not into that combo, feel free to use ham, roast beef, or even sliced chicken if you prefer. Change it up! Get creative! The point of this recipe is that it’s quick, painless, and very labor non-intensive. Do we love it or what?
Not only that, but I think we all may have a bit of extra turkey lying around in a few weeks, so this might be a great way to repurpose that, yeah?
And now that I’ve realized how close Thanksgiving is, I’m going to crawl back into my pumpkin/Halloween hole and savor the rest of October. I have a spooky little recipe coming for you next week! But until then… Slider city. Do it up!
Baked Turkey and Cheese Sliders
- 12 slider rolls1
- ¾ to 1 pound (340-454g) sliced turkey
- 12 slices thinly sliced Havarti cheese2
- 2 Tablespoons (29g) mayonnaise
- ¼ cup (57g) unsalted butter melted
- 1 Tablespoon (14g) Dijon mustard
- 1 teaspoon honey
- ½ Tablespoon Worcestershire sauce
- 2 teaspoons poppy seeds
- 1 teaspoon dried minced onion
- Preheat the oven to 350°F (177ºC).
- In a small bowl, combine melted butter with Dijon mustard, honey, Worcestershire Sauce, poppy seeds, and dried minced onion. Whisk to combine. Set aside.
- Pull apart the rolls, or slice them if they aren't already sliced. If you are slicing them yourself, slice the tops off the whole sheet of rolls at the same time and carefully set them aside until ready to use. Lay the bottom halves of the rolls in a 9" x 13" casserole dish or jelly roll pan (I always use a 9" x 11.5" jelly roll pan).
- Spread a thin layer of mayonnaise on the bottom rolls. Layer on the turkey and cheese slices, then carefully place the bun lids on top of the cheese slices. Pour the glaze evenly over the top of all of the sliders.
- Bake sliders for 18 to 20 minutes until the cheese is nicely melted and the sliders are toasted on top. Allow to cool 10 minutes before serving. Store leftovers in the refrigerator up to 4 days. Reheat in microwave as needed.
Consider using my easy yeast rolls for your sliders!