Ham & Turkey Club Sliders are an easy appetizer that’s totally addicting and perfect for game day! They are so good, they disappear right out of the oven!
There’s nothing I love better on the weekend than having friends over and watching some football. Sports is one of those unifying things that bring people together, even if you love rival teams…like Kirsten & me.
Spending time together, yelling at the TV like the players can hear you, and eating lots of yummy food is the best!
So today I’m sharing one of my favorite easy appetizer that’s ready in just 20 minutes and perfect for game day.
LOVE THIS RECIPE? PIN IT FOR LATER!
Follow Bread Booze Bacon on Pinterest
These sliders are a warm, ooey, gooey spin on the classic club sandwich. I went basic with this version of the recipe, but you can dress them up to your liking too.
Add some bacon (always a good idea!), tomato, red onion, and spinach (in place of lettuce) or any combination thereof that you like for a crave-able bite everyone will want the recipe for.
I ate one slider when they came out of the oven. Three sliders later I was debating a fourth but talked myself into waiting to have more until dinner.
I thought about the sliders the whole time and made it about an hour before having another one. They’re SO good!
Ham & Turkey Club Sliders
Ingredients
- 12 Hawaiian style rolls or dinner rolls
- ¼ cup mayonnaise
- 1 ½ tablespoons dijon mustard
- 8 slices honey ham deli sliced
- 8 slices smoked turkey deli sliced
- 6 slices provolone cheese
- 2 tablespoons unsalted butter
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with aluminum foil.
- Use a serrated knife to cut the rolls in half, separating the top from the bottom. Set the bottom half of the rolls on the prepared baking sheet.
- In a small bowl, mix together the mayonnaise and mustard. Spread half of the mayo mixture over the cut side of the roll bottoms.
- Lay the ham slices and then the turkey slices over the roll bottoms so all of the bread is covered. I'm usually able to put 4 slices per layer. Lay the cheese over the meats, letting the slices overlap until all the meat is covered.
- Spread the rest of at mayo mixture over the cut side of the roll tops. Carefully turn the roll tops over the cheese, cut side down.
- Melt the butter in a small bowl. Stir in the parsley and garlic powder until combined. Use a pastry or basting brush to spread the butter mixture all over the tops of the sliders. (You may have some extra butter.)
- Bake the sliders for 15 minutes, or until the cheese is melted and the rolls are golden and slightly crispy.
- Remove from the oven and use a spatula or sharp knife to cut the sliders apart. Serve immediately.
Video
Notes
- Thinly sliced tomatoes
- Bacon - crumbled or slices cooked crispy
- Thinly sliced red onion
- Spinach (instead of lettuce)
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
La Donna says
Tried these tonight, and yummy! You officially have a new stalker, I mean fan of fun food recipes, lol. Thank you!
Julie Espy says
Haha! Awesome!! I’m glad you enjoyed them.
Cynthia says
My husband loves me a little more since his first bite of these sliders! So glad I found your recipe! GO DAWGS!!! 🏈 ❤️🏈
2pots2cook says
You will make me walk like Michelin man but I do not complain ! Can you believe that ? 🙂
Shirley Isaac says
Can you make these a day ahead and cook later, like the next day.
Julie Espy says
Hi Shirley! Yes, You can prep them the day before up to the baking step and then cover with tin foil or plastic wrap and refrigerate. Then bake when you’re ready. You may want to add a couple more minutes so everything is warmed all the way through.
Jennifer says
Do you think these could be frozen and put in school lunch boxes for later? Thanks so much!
Julie Espy says
Hi Jennifer! I haven’t tried freezing these sliders. I’d do a test freeze batch and see how it goes. I’d love to know if it works out. 🙂
Shenell says
Hello can you make the sliders the morning before work, will they still be fresh by lunch time
Julie Espy says
Hi Shenell. Are you baking them and then taking them to work? I’ve had these sliders sit out on a platter for a few hours during Super Bowl and they’re just fine the whole time. They cool down of course, but they still taste great! 🙂
Elisabeth says
I do not quite get what kind of ham/turkey to use. Deli or prepackaged? These look wonderful!
Julie Espy says
Hi Elisabeth! I used deli ham – the Oscar Meyer packaged stuff. You could go to the deli counter and order your meats, or use leftover holiday ham/turkey if that’s what you have one hand. It’s a really flexible recipe. 🙂