Smoked Turkey Picnic Sliders

Rooted in American backyard picnic culture, these smoked turkey picnic sliders layer thin smoked turkey and sharp cheddar under a honey-Dijon mayo. Baked until warm and melty, they travel well for shareable lunch spreads.

Serves 6 · 20 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 24g protein
• 38g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 slider buns
• 1 lb smoked turkey breast, thinly sliced
• 6 oz sharp cheddar cheese, sliced
• 4 tbsp // butter
• 2 tbsp Dijon mustard
• 3 tbsp mayonnaise
• 1 tbsp honey
• 1 tsp apple cider vinegar
• 1/2 cup dill pickles, thinly sliced
• 1/4 cup red onion, very thinly sliced
• 1 cup coleslaw mix
• 1/4 cup BBQ sauce
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment so the sliders lift out cleanly later. Split the slider buns horizontally as one connected sheet if possible, keeping tops and bottoms intact for easy assembly.
2. 2In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth and slightly glossy. Taste and adjust for a balanced sweet-tangy spread that will cut through the smoked turkey.
3. 3Spread the mustard-mayo mixture evenly over the cut sides of both the top and bottom bun sheets. This double layer keeps every bite moist and flavorful without making the bread soggy if you assemble close to serving.
4. 4Layer the smoked turkey evenly across the bottom buns, folding slices so they stack with a little height. Spoon a thin ribbon of BBQ sauce over the turkey, then scatter the thinly sliced red onion and dill pickles.
5. 5Add the cheddar slices so they cover most of the turkey layer, then pile on a light handful of coleslaw mix for crunch. Cap with the top bun sheet and gently press so everything sits snug.
6. 6Melt the butter and stir in garlic powder, smoked paprika, salt, and black pepper. Brush this mixture generously over the tops of the buns so they bake up glossy and fragrant.
7. 7Cover the pan loosely with foil and bake for 12 minutes until the cheese begins to melt and the centers are hot. Uncover and bake 5 to 8 minutes more until the tops are golden and lightly crisp at the edges.
8. 8Rest the sliders 3 minutes so the cheese sets slightly, then slice along the bun lines with a sharp knife. Transfer to a platter and serve warm or at cool room temperature for easy backyard passing.
9. 9If making ahead, assemble without the final butter brush, wrap tightly, and refrigerate up to 4 hours; brush and bake just before guests arrive so the buns stay soft inside and toasty on top.