"My family has been enjoying these sliders for lunch with this recipe for the last five years, and they look forward to it as much as Thanksgiving dinner itself," Randhawa told Fox News Digital.
She continued, "For this recipe, always be sure to use sweet rolls, as the sweetness complements the savory turkey meat and the tart cranberry sauce perfectly in a fusion of flavors."
Makes 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
THANKSGIVING MEALS WILL YIELD PLENTY OF LEFTOVERS, SO HOW DO YOU STORE THEM SAFELY?
12 Hawaiian rolls (soft, halved)
1 pound leftover carved turkey (thinly sliced)
1 cup cranberry sauce
2 ounces cream cheese
1 tablespoon milk
2 tablespoons mayonnaise
1 cup Asiago cheese (shredded)
Fresh cracked pepper
Sea salt
Fresh thyme for topping (optional)
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1. Preheat oven to 375 °F. Lightly grease a 9x11 baking dish with nonstick cooking spray.
2. In a medium bowl, mix together the cream cheese, milk, and mayo.
3. Carefully cut rolls in half. Layer the bottom halves first with turkey and then with the cream cheese mixture (put the turkey on first and then the cream cheese mixture, so the rolls don’t get soggy). Place a generous dollop of cranberry sauce over the top and evenly distribute the cheese between the sandwiches.
4. Place the top of the rollback on each sandwich and brush the top with melted butter. Sprinkle the top with sea salt and bake for 20-25 minutes or until cheese is melted and tops are golden brown (if the tops brown too quickly, carefully place a sheet of foil over the baking dish).
5. Remove from oven, sprinkle with fresh chopped thyme and serve.
This recipe was created by Jessica Randhawa, head chef at The Forked Spoon, and shared with Fox News Digital.
For more Lifestyle articles, visit www.foxnews.com/lifestyle.
">If you have leftover turkey from Thanksgiving, consider trying these post-holiday sandwich sliders.
Jessica Randhawa, the head chef, recipe creator, photographer and writer behind The Forked Spoon (a website for family-friendly recipes) in California, has shared her recipe for turkey cranberry sliders with Fox News Digital.
It takes only 10 minutes to prep and with a generous hit of flavor from Asiago cheese, fresh thyme and more, the sliders will satisfy your taste buds.
"My family has been enjoying these sliders for lunch with this recipe for the last five years, and they look forward to it as much as Thanksgiving dinner itself," Randhawa told Fox News Digital.
She continued, "For this recipe, always be sure to use sweet rolls, as the sweetness complements the savory turkey meat and the tart cranberry sauce perfectly in a fusion of flavors."
Makes 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
THANKSGIVING MEALS WILL YIELD PLENTY OF LEFTOVERS, SO HOW DO YOU STORE THEM SAFELY?
12 Hawaiian rolls (soft, halved)
1 pound leftover carved turkey (thinly sliced)
1 cup cranberry sauce
2 ounces cream cheese
1 tablespoon milk
2 tablespoons mayonnaise
1 cup Asiago cheese (shredded)
Fresh cracked pepper
Sea salt
Fresh thyme for topping (optional)
CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER
1. Preheat oven to 375 °F. Lightly grease a 9x11 baking dish with nonstick cooking spray.
2. In a medium bowl, mix together the cream cheese, milk, and mayo.
3. Carefully cut rolls in half. Layer the bottom halves first with turkey and then with the cream cheese mixture (put the turkey on first and then the cream cheese mixture, so the rolls don’t get soggy). Place a generous dollop of cranberry sauce over the top and evenly distribute the cheese between the sandwiches.
4. Place the top of the rollback on each sandwich and brush the top with melted butter. Sprinkle the top with sea salt and bake for 20-25 minutes or until cheese is melted and tops are golden brown (if the tops brown too quickly, carefully place a sheet of foil over the baking dish).
5. Remove from oven, sprinkle with fresh chopped thyme and serve.
This recipe was created by Jessica Randhawa, head chef at The Forked Spoon, and shared with Fox News Digital.
For more Lifestyle articles, visit www.foxnews.com/lifestyle.
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