Leftover Turkey Sliders with Cranberry Aioli, Havarti and Sage Butter
The day after Thanksgiving, this is the only "cooking" anyone should have to do: leftover turkey, Havarti and cranberry aioli on pull-apart rolls under sage butter, because why should leftovers be boring.
Servings: 12 sliders
Calories: 331kcal
Ingredients
- 12 soft slider rolls still connected
- 12 oz to 1 lb sliced leftover turkey
- 8 oz Havarti sliced
- 1/2 to 3/4 cup Roasted Garlic Cranberry Aioli
- 4 tbsp butter
- 1 tbsp minced fresh sage
- Flaky salt
Instructions
Split the Rolls
- Heat the oven to 350°F. Without separating the rolls, slice the whole slab in half horizontally with a serrated knife. Set the bottom half in a 9x13 pan or quarter sheet pan.
Build the Sliders
- Spread aioli over the bottom half. Layer the turkey, then the Havarti, covering edge to edge. Spread a thin layer of aioli on the cut face of the top half and set it on.
Make the Sage Butter
- Melt the butter in a small pan over medium heat. Add the sage and a pinch of salt, and cook about 1 minute, until the sage sizzles and smells toasty. Brush it all over the tops, getting into the seams.
Bake Covered
- Cover with foil and bake 15 minutes, until the cheese is melting.
Finish Uncovered
- Uncover and bake 5 minutes more, until the tops are golden and the cheese is bubbling at the edges. Sprinkle with flaky salt, rest 2 minutes, and cut along the seams.
Notes
- Make the Roasted Garlic Cranberry Aioli ahead. It keeps in the fridge in a sealed container for up to 4 days.
- Quick aioli for slider night: ½ cup mayo, 4 roasted garlic cloves mashed, 2 tbsp whole-berry cranberry sauce and a pinch of salt.
Nutrition
Calories: 331kcal | Carbohydrates: 15g | Protein: 17g | Fat: 22.5g | Saturated Fat: 8.6g | Cholesterol: 73mg | Sodium: 346mg | Fiber: 1g | Sugar: 2.3g
