Need some easy and tasty sliders for College Football Rivalry Saturday or after a long day of shopping? It’s a perfect Thanksgiving Leftover Makeover using thinly sliced turkey layered with ham, apples, and Havarti cheese. Then just baked them to melty slider goodness.
12 pack slider buns, connected
2 tablespoons mayonnaise
½ pound leftover turkey sliced thin or roasted turkey deli meat
2 tablespoons honey mustard
½ pound thinly sliced smoked ham
1 apple, sliced very thin
8 large slices thinly slice Havarti cheese
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
Preheat your oven to 375°F.
Slice the entire package of buns, still connected, in half while keeping all of the buns attached to one another. Remove the top of the buns and set aside.
Place the bottom half of the buns on a parchment lined sheet tray. Spread the mayonnaise over the buns. Layer the turkey over the mayonnaise and top with honey mustard, Layer the ham over the honey mustard then top with apple slices. Add the cheese in a thin layer over the apples and place the bun tops on top of the cheese.
Brush the melted butter over the top of the buns and sprinkle with parmesan cheese. Bake at 375° for 15-20 minutes until the cheese is melted. Remove and serve immediately.
While the NFL’s top teams face off on the gridiron, consider serving something more substantial than snack-type foods such as this touchdown-worthy sandwich. Crunchy breaded pork and provolone with tart lemon mayonnaise and lots of delicious toppings make this the perfect sandwich for the big game or any winter meal.
2 large eggs
1 cup all-purpose flour
½ teaspoon garlic powder
Fresh ground pepper
2 cups panko breadcrumbs
4 thinly cut center cut boneless port, about ½ “ thick, pounded to ¼” inch thick
Grapeseed or canola oil
4 thinly sliced pieces of provolone cheese
4 brioche buns, lightly toasted
4 slices red onion
4 leaves of Bibb lettuce
Lemon mayonnaise (recipe below)
Thinly sliced pickles
Break the eggs into a wide shallow bowl and beat lightly with 2 tablespoons of water until well combined. Put the flour on a flat-rimmed plate and season with ½ teaspoon garlic powder, ½ teaspoon salt and ⅛ teaspoon of fresh ground black pepper. In another flat-rimmed plate add the panko and season with 1 teaspoon of salt.
Dip the pork in the flour mixture coating both sides well. Shake off any excess flour and dip next in the egg. Make sure to let any excess egg run back into the bowl. Next place in the panko crumbs and press the crumbs into all sides of the pork making sure all sides are well coated.
In a 12-inch sauté pan, heat ¼ inch of oil over medium-high heat until the oil shimmers and bubbles rapidly when you dip in the corner of the pork. Sauté the chops in batches, flipping once and adding more oil if needed. Adjust the heat as necessary to maintain a steady bubbling. Cook until the pork is golden brown on both sides and the internal temperature is 145 degrees, about 3 to 5 minutes per side. Drain on paper towels; add the thinly sliced pieces of cheese when the pork chops are still warm to melt.
Place on a toasted brioche bun and finish the sandwiches as desired with red onion slices, Bibb lettuce, lemon mayonnaise, yellow mustard, and pickles. Poke a long skewer through the sandwich to hold together.
½ cup mayonnaise
1 garlic clove, pressed or finely chopped
1 ½ teaspoons lemon zest
2 teaspoons lemon juice
Pinch of salt
Whisk the ingredients together in a small bowl to incorporate thoroughly.
Our peach barbecue sauce is a little sweet, a little smoky, and has a lot of flavor. It’s perfect for Labor Day or a quick late-summer dinner. Easy to make ahead of time, the chicken can be cooked either in the oven, on a barbecue grill, or sous-vide. The final components, sauce and slaw, come together in minutes.
4 boneless chicken breasts
Fresh ground pepper
1 cup frozen peaches, thawed
24 ounces ketchup
¼ cup of apple cider vinegar
¼ cup dark brown sugar
1 1/2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 1/2 teaspoons dijon mustard
1 teaspoon liquid smoke
1/2 teaspoon fresh ground black pepper
4 brioche buns
2 tablespoon softened butter
1 cup vinaigrette-based coleslaw (recipe below)
Salt and pepper both sides of the chicken breasts. Roast in the oven at 350 degrees, on a BBQ grill, or Sous-vide until the internal temperature of the center of the breasts reaches 165 degrees. Remove and rest for 15 minutes. Then using 2 forks, shred the chicken. Place the chicken in a large bowl and keep warm.
Place the thawed peaches in a blender or food processor with 1/4 cup of water. Process until very smooth. To a medium saucepan, add the peaches and the rest of the ingredients, whisking to combine. Set over medium heat and simmer for about 15 minutes, keep warm.
In a large bowl, mix the 1 cup of barbecue sauce with the shredded chicken tossing to coat evenly. Add more if needed until the chicken is well coated; keep warm.
Cut the buns in half. Heat a large sauté pan over medium heat. Spread the softened butter evenly over the cut side of the brioche buns. Place the buns, butter side down, in the sauté pan and toast until nicely browned.
To assemble: Place about 1 cup of bbq chicken on the bottom bun, top with 1/4 cup of slaw and cover with the top bun. Serve warm.
Quick Slaw– In a small bowl, whisk together 2 tablespoons white vinegar, 1 tablespoon honey and 1/4 cup olive oil; set aside. In a separate bowl mix together 3/4 cup shredded cabbage, 1/4 cup shredded carrots, 1/4 cup thinly sliced green onions and 1/4 teaspoon of fresh ground black pepper. Pour the dressing on the cabbage mixture and mix together until combined.