I have a bit of a confession: I kind of love King’s Hawaiian rolls. A lot. Lately, I’ve been on a kick of sorts to make more recipes with King’s Hawaiian rolls. I came up with these turkey club sliders with ingredients I had on hand in the fridge. My turkey club sliders are an easy afternoon snack, a filling appetizer on game day, or a quick dinner served with a salad or veggies.
They come together quickly, and you can tweak the recipe based on what ingredients you want to use. I love the contrast of the sweet, soft rolls with the sharp cheese, the salty bacon, and the crisp tomato. Add in a savory sandwich spread to take them to the next level. Since these turkey club sliders don’t have a ton of ingredients, you can also play around with the flavors of the ingredients. Try a zesty mesquite turkey meat with Colby Jack cheese. Or buffalo turkey meat with classic Cheddar. I also love the flavors of Italian-seasoned turkey meat with melty provolone.
These are pretty similar to my funeral sandwiches, but they aren’t baked drenched in a butter glaze. You can use whatever savory spread you like. I prefer tangy sandwich spreads like Dijon; you could also try a spicy spread like a chipotle mayo with these turkey club sliders. Or you can pair your spread with your turkey and cheese choices. Once you’ve assembled the sliders, you can toast them lightly in the oven to melt the cheese. It’s a step you can skip, but it’s hard to pass on a toasted sandwich with melted cheese. Be sure to slice the sliders before you toast them. The melted cheese can be a bit challenging to slice.
Turkey club sliders
- Total Time: 25 minutes
- Yield: 12 1x
Ingredients
- 1 pack of King’s Hawaiian rolls (12 per pack)
- 1 package of turkey lunch meat
- 12 slices of any flavor cheese
- 12 slices of cooked bacon
- 2 tomatoes, sliced thinly
- 1/2 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 stick of butter, melted
- 1 teaspoon of dried onions
- 1 teaspoon of garlic powder
- 1 teaspoon of poppy seeds
Instructions
- Preheat the oven to 350 degrees.
- Slice the rolls hamburger-style (across). Place the bottoms of the rolls in a greased 9×13 pan.
- Combine the mayonnaise and Dijon mustard. Spread an even layer of the mayonnaise-Dijon spread across each side of the rolls.
- Layer a piece of cheese, one slice of turkey, a piece of bacon (broken into smaller strips), and a slice of tomato on each roll. Replace the tops of the rolls.
- Combine the melted butter, dried onions, garlic powder, and poppy seeds. Pour evenly over the assembled sandwiches.
- Toast the sandwiches in the oven for 10 minutes until warmed through and the cheese is melted.
- Prep Time: 15
- Cook Time: 10
Enjoy!
