Slider sandwiches are just about my favorite thing to make when I am in a massive hurry but still want something super yummy. They're perfect to make for church events, showers, or any other event where finger foods are the star players.
With Thanksgiving near, I wanted to try something different, and I'm glad I did because these are DELICIOUS! Make them with deli turkey, or use leftover turkey from Thanksgiving dinner and make these for a quick, easy, super yummy lunch to enjoy after Black Friday shopping.
The process of making these slider sandwiches is much like other slider sandwich recipes you've seen.
The bread- I used basic, mini butter rolls and did not opt for Hawaiian rolls only because this recipe is on the sweeter side, and I didn't want to overpower the sliders with sweetness.
The jam- One of the biggest differences with these sliders is the cranberry jam base. It's soo tasty with the turkey, and it makes these sliders super festive. We have some available for purchase at our online pantry, and I highly recommend it because it's a holiday blend made in a maple syrup & berry sauce of blended strawberries, cherries, raspberries and cranberries...it's delicious!
The cheese- I reccomend Swiss or Havarti for this recipe! I used thin-sliced havarti, but you can likely get by with anything you'd like to use.
The meat- Use thin-sliced deli turkey or cut up some leftover turkey from Thanksgiving dinner to toss on these sandwiches before baking.
The butter sauce- This is the other star player for these sliders. Like other slider recipes, I used melted butter mixed with a little Worcestershire sauce and Dijon mustard, and then I added a few pomegranate arils and rehydrated craisins to pour all over the tops of these sandwiches before baking.
When these are hot and fresh out of the oven, they're like candy and the most difficult thing about this recipe will be trying not to eat the entire pan.