Ovengoldandreg Turkey Slaw Sliders Food

OVENGOLDANDREG; TURKEY AVOCADO SANDWICH WITH BACON

Steps:

• Place bread onto a clean work surface. Spread honey mustard on one side of each slice of bread. Layer ingredients on top of one slice of bread in the following order: lettuce, tomato, avocado, Ovengold Turkey Breast, cheese, then bacon. Crown with the second slice of bread (honey mustard side down) and cut diagonally to serve.

OVENGOLDANDREG; TURKEY AND SWISS CLUB

Steps:

• Toast the bread on both sides in a toaster or using the broiler. On a clean surface, place the three slices of bread side-by-side. Spread mayonnaise on one side of each bread slice. Stack the following ingredients in order on the first slice of bread, lettuce, tomato, cheese, turkey, ham, bacon, and a slice of bread. Repeat sequence for second layer and serve.

OVENGOLD® TURKEY AVOCADO SANDWICH WITH BACON

Steps:

• Place bread onto a clean work surface.
• Spread the mustard on the top of each slice of bread.
• Top one slice of bread with lettuce, tomato, avocado, Ovengold Turkey, cheese, and bacon.
• Crown with the second slice of bread and cut diagonally to serve.

GROUND TURKEY SLIDERS

Steps:

• Mix mayonnaise, garlic, onion, lemon juice, salt, and pepper together in a bowl. Let set while you make the sliders.
• Mix turkey, red peppers, dressing, sweet onion, garlic, oregano, and thyme together in a large mixing bowl. Cover and let sit in a refrigerator for 5 to 10 minutes.
• Form turkey mixture into patties that are a little larger than your dinner rolls.
• Heat oil in a frying pan over medium heat. Cook patties in the hot oil, turning occasionally, until browned and no longer pink in the centers, 5 to 10 minutes per side.
• Serve with garlic-onion mayonnaise mixture on toasted dinner rolls.

ASIAN TURKEY SLIDERS

Steps:

• Combine first 8 ingredients. Add turkey; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Place sliders on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 3-4 minutes per side. Serve in rolls with toppings as desired. Freeze option: Cover and freeze patties on a waxed paper-lined baking sheet until firm. Transfer to a large freezer container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

SLAW-TOPPED BEEF SLIDERS

Steps:

• Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving., Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender., Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve beef on buns; top with coleslaw. Replace bun tops.

TURKEY SLIDERS WITH SESAME SLAW

Steps:

• In a small bowl, mix mayonnaise, hoisin sauce and chili sauce. Refrigerate until serving., In a large bowl, combine turkey, bread crumbs, green onions, 1 tablespoon soy sauce and ginger, mixing lightly but thoroughly. Shape mixture into twelve 1/2-in.-thick patties., In a small bowl, whisk vinegar, sugar, oil and remaining soy sauce. Add carrots, onion, cilantro and sesame seeds; toss to combine., Grill sliders, covered, on a greased rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, about 3 minutes on each side. Spread cut sides of buns with mayonnaise mixture. Layer each bottom with a burger and 2 tablespoons slaw. Replace tops.