Thanksgiving Sliders

 

FriendsGiving and Halloween

We live on a four-house private lane so the odds of trick or treaters is virtually zero.  Instead, we drive a few miles down the road to our friend Uncle Lou’s.  He and his crew from the Norwaldo group set up a tent and chairs and a fire pit and have LOADS of candy for the neighborhood kids.  And, all the kids who come in from other neighborhoods.  

In the past we’ve done the trick or treat thing and then had a lovely Friendsgiving.  Well, that’s getting tougher and tougher for those of us still working.  Friendsgiving has been moved to a non-school night so Halloween is heavy appetizers. 

My mind immediately went to the yummy ham and cheese rolls using Kings Hawaiian rolls. But how could I turn them into a pre-Thanksgiving treat?  How about turkey, swiss and cranberry sauce? 

I’ve got to tell you these were a HIT!  Lou made chili.  Bill made one of his famous concoctions (bourbon and apple cider were the base,) Diane made chicken salad sliders, somebody brought some wonderful gruyere dip, Jillian bought cheesecakes at Costco and we had our sandwiches.  Despite the spitting snow we kept warm and well fed and enjoyed watching all the fun costumes.  Well, that and catching up!

Ingredients: 

Kings Hawaiian rolls – 24 pack is what we used

Deli sliced turkey breast – we used the majority of a 22 oz package

Jarlsberg or Swiss cheese – enough shredded on the large holes of a grater to cover well

14 oz can whole berry cranberry sauce

1 T Triple Sec or orange juice

Bell’s seasoning – I made my own

¼ c butter

 

Directions: 

Either buy Bell’s seasoning or make your own.  I found a great recipe from Mary’s Nest.  (https://marysnest.com/wprm_print/4855)  Connie is the one from Boston so he’s the expert on Bell’s seasoning since it’s not a Midwest kind of thing.  He took one sniff of the finished product and said OH YES!   Mary’s recipe called for putting this thru a coffee grinder.  I wanted a more “chunky” topping so chose to keep is as is.  

Melt the butter. 

In another saucepan, mix the whole cranberry sauce and the Triple Sec or the orange juice.  Let it simmer just a bit. 

Put the rolls on a piece of lightly oiled foil on a half sheet.  Cut them in half and put the tops to the side.  

Brush the bottoms of the rolls with the cranberry sauce.  Use all of it. 

Top the rolls with the sliced turkey.  Then, top that with the shredded cheese.  It’ll need to be pretty thickly covered.  What you see in the photo is about half the amount of cheese we used. 

Top the rolls with the tops and brush with butter.  

Top with sprinkles of Bell’s seasoning. 

Put another piece of foil on top and bake at 350 for about 20 minutes.