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!
Turkey and Cheese Sliders
Servings: 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
Basil Garlic Aioli
- 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
Cranberry Orange Sauce
- 12 oz bag fresh cranberries
- 2 Tbsp water
- 4 Tbsp sugar divided
- 2 Tbsp orange juice
- Zest of one orange
Instructions
- 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
- Place all ingredients in Cuisinart or blender. Blend until well combined.
Cranberry Orange Sauce
- 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.
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