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!
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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 Sliders
- 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.