Go Back

Thanksgiving Turkey Sliders on Protein Rolls — High Protein Leftover Idea

Sophia Martinez
Leftover turkey sliders with melted provolone and cranberry sauce on soft protein rolls. 45g protein — 25 minutes, serves 4.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch
Cuisine American
Servings 4
Calories 480 kcal

Equipment

  • Half sheet pan 18x13 inch for baking the sliders in a single layer
  • Silicone basting brush for brushing the garlic butter over the rolls
  • Serrated bread knife for halving the rolls cleanly
  • Aluminium foil for covering the pan while the cheese melts

Ingredients
  

  • 450 g cooked leftover turkey sliced
  • 8 small protein rolls halved
  • 4 slices provolone cheese halved
  • 1/2 cup cranberry sauce
  • 2 tbsp unsalted butter melted
  • 1 garlic clove minced
  • 1 tsp dried parsley
  • 1/2 tsp Dijon mustard
  • 1/4 tsp black pepper
  • Pickles to serve (optional)

Instructions
 

  • Heat the oven to 180°C (350°F). Line a half sheet pan with foil or baking paper.
  • Slice the protein rolls in half with a serrated bread knife and lay the bottom halves on the pan, cut side up.
  • Spread a spoonful of cranberry sauce on each bottom half, then layer on the sliced turkey and a half slice of provolone per slider.
  • Place the top halves of the rolls on the sliders. Mix the melted butter with the minced garlic, dried parsley and Dijon mustard.
  • Brush the garlic butter generously over the tops of the rolls.
  • Cover the pan loosely with foil and bake for 12 minutes, then uncover and bake for 3 more minutes until the tops are golden and the cheese is melted.
  • Serve warm, with pickles on the side if you like.

Notes

Slice the turkey thick so it stays juicy. Keep the pan covered with foil while baking so the rolls stay soft. Reheat covered so the rolls don't dry out.
Keyword high protein, lunch, protein rolls, thanksgiving leftovers, turkey sliders