Description
This 15-minute meal is always a crowd favorite. Mix and match your favorite sandwich fillings to really spice things up.
Ingredients
Scale
For the Sauce
- 1 tbs. poppy seeds
- 2 tbs. dijon mustard
- 1 tbs. yellow mustard
- 2 tbs. honey
- 1 tbs. onion powder
- dash of salt
- 3 dashes of Worcestershire sauce
For the Sliders
- 1 package of Hawaiian rolls
- deli Colby Jack cheese, sliced
- deli oven roasted turkey, sliced
- baby spinach, washed
- yellow mustard
Instructions
For the Sauce
- Mix the ingredients together, and set the sauce aside to spread on top of the assembled sliders before baking.
For the Sliders
- Leave the Hawaiian rolls stuck together, and cut them in half to create a top and bottom of the slider. Place the bottom of the rolls on a nonstick baking sheet.
- Start assembling the sliders with a thin layer of yellow mustard. You’ll want to add as much as you like or as little as you like. The mustard will act as glue to keep the turkey in place.
- Next, add a generous layer of turkey so that every roll is covered. You don’t want to be stingy.
- Top the turkey with a single layer of baby spinach.
- Finish with a layer of Colby Jack cheese + the tops of the rolls.
- Spoon the reserved sauce onto each of the assembled sliders, and cover them with foil.
- Bake the sliders at 350 degrees for 15 minutes. The turkey should be warmed through, the cheese should be melted and the sauce on top should be dried.
Notes
- These sliders are tastiest when eaten immediately, but they can also be served cold or reheated. If you are planning to make them ahead and eat them later, ditch the spinach. It doesn’t reheat well.
- Store the sliders in an airtight container in the refrigerator for 3-5 days (if they’re even around that long!).