Roasted Turkey Sun Dried Tomato Pesto Sliders are the latest addition to my slider collection. Now technically, they aren’t a slider, but they look like sliders when they are cut into pieces, so work with me okay? For me, anything that can easily be served as a small sandwich counts as a slider, and I love making it on a big loaf and cutting into individual pieces, it’s so much faster and I have so many more bread choices this way too.
Enter Friday Night Sliders:
Friday nights continue to be a busy night at our house; I always have a house full of hungry teenage boys, sometimes it’s only five, and other nights we can have as many as 10 and that’s a lot of kids to feed! For the longest time we ordered in Pizza, which is pretty expensive, and they got bored with quite honestly. Then I moved onto buying an assortment of frozen pizza’s, and wings to cook up, which they liked well enough, but it gets old fast.
I had an idea! I’m always working on developing recipes and who better to taste test for me? I had a captive hungry audience, who needed to be fed, and I needed what worked and what didn’t. It was a win win.
Now of course, I wanted something that was easy and fast to make, that would be popular with kids, filling, and not too expensive. Enter the Friday Night Sliders… and sometime I make pizza, it’s like an open faced slider… remember, you’re working with me here!
Looking for MORE?
You can see these Sun Dried Tomato Pesto Turkey Sliders along with the rest of our Menu for this week, which includes:
You can also go directly to the Slider category for an ever growing collection of delicious recipes.
Roasted Turkey & Sun Dried Tomato Pesto SlidersPrint Pin Rate
- 1 Italian Foccacia sliced horizontally
- 1/2 cup Sun Dried Tomato Pesto store bought is fine
- 1/2 lb deli turkey thinly sliced I used herb roasted
- ½ lb shredded Italian cheese blend (Provolone, Mozzarella, Parmesan)
- 1 cup baby spinach washed and patted dry
- Spread 1/4 cup of Sun Dried Tomato Pesto on the cut sides of both pieces of Foccacia
- Evenly layer the sliced Turkey Breast on top of the pesto
- Sprinkle half the shredded cheese evenly over top of the Turkey Breast
- Place a thin layer of baby spinach on top of the shredded cheese
- Sprinkle the remaining cheese evenly over the baby spinach.
- Place top of the Foccacia on top of the filling.
- Wrap the Foccaccia in tin foil and place in the oven. Heat for 30 minutes, remove from oven, and slice into portion sized pieces. I generally cut mine into 12 pieces, but sometimes 9 if I'm serving it as a meal and not a snack or with soup.