I made these for a housewarming party, and they were a big hit. I wanted something that was finger food but also substantial food. These pack so much flavor into 2-3 bites. It's a great way to use up Thanksgiving leftovers. They heat up pretty nicely for leftover lunches.
Ingredients:
24 pack Hawaiian buns
1 1/2 - 2 pounds Roasted Turkey, shredded
1 brick Sartori Old World Cheddar
1/3 cup Cranberry Chutney
Glaze:
1/2 cup melted butter
1 tablespoon poppy seeds
1 tablespoon Dijon mustard
1 tablespoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon honey
Preparation:
1. Preheat the oven to 350 degrees.
2. In a small bowl, make the glaze by combining melted butter with Dijon mustard, honey, Worcestershire Sauce, poppy seeds, cayenne pepper, and onion powder. Whisk to combine. Set aside.
3. Slice Hawaiian rolls. 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 on a cookie sheet lined with a Silpat mat or foil.
4. Place layer of the shredded turkey on the bottom half of the bun. Place a layer of cheese slices on top of the turkey. Top cheese with a layer of cranberry chutney.
5. Carefully place the bun lids on top of the cranberry chutney. Pour the glaze evenly over the top of all of the sliders.
6. Bake sliders for 18-20 minutes until the cheese is melted, and the sliders are toasted on top. Refrigerate leftovers to reheat as needed.
Ingredients:
24 pack Hawaiian buns
1 1/2 - 2 pounds Roasted Turkey, shredded
1 brick Sartori Old World Cheddar
1/3 cup Cranberry Chutney
Glaze:
1/2 cup melted butter
1 tablespoon poppy seeds
1 tablespoon Dijon mustard
1 tablespoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon honey
Preparation:
1. Preheat the oven to 350 degrees.
2. In a small bowl, make the glaze by combining melted butter with Dijon mustard, honey, Worcestershire Sauce, poppy seeds, cayenne pepper, and onion powder. Whisk to combine. Set aside.
3. Slice Hawaiian rolls. 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 on a cookie sheet lined with a Silpat mat or foil.
4. Place layer of the shredded turkey on the bottom half of the bun. Place a layer of cheese slices on top of the turkey. Top cheese with a layer of cranberry chutney.
5. Carefully place the bun lids on top of the cranberry chutney. Pour the glaze evenly over the top of all of the sliders.
6. Bake sliders for 18-20 minutes until the cheese is melted, and the sliders are toasted on top. Refrigerate leftovers to reheat as needed.