Smoked Turkey Sliders Recipe

Prepare tomato and buns

Slice the tomato into 12 thin rounds (about 1/8–1/4 inch each). If your buns are attached in a tray, separate them. Lightly toast the cut sides of the slider buns in a dry skillet or under a broiler until just golden, about 1–2 minutes; set aside cut-side up.

Pat the smoked turkey slices dry with paper towels if they feel moist. If slices are large, fold or trim them to fit the buns—approximately 1 to 1.5 ounces of turkey per slider (total ~1.5 lb).

Make flavored mayo

In a small bowl combine the mayonnaise, Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth and taste; adjust seasoning. This yields a lightly tangy mayo suitable for spreading on 12 sliders.

If you prefer a lighter mayo, mix 1/2 cup mayo with 1/2 cup plain yogurt or sour cream—adjust quantities as desired.

Brush the uncut (top) sides of the toasted buns very lightly with the softened butter (about 1/2 teaspoon per top) and sprinkle a pinch of the remaining salt and pepper over the buttered tops.

Spread approximately 1 tablespoon of the flavored mayo on the bottom half of each slider bun.

Place 1 leaf of lettuce on top of the mayo on each bottom bun. If leaves are large, tear to fit so edges extend slightly beyond the bun for texture.

Lay a slice (or folded portion) of smoked turkey on each lettuce-lined bun, using about 1 to 1.5 ounces turkey per slider so the meat forms a tidy layer without overhanging.

Top the turkey with one tomato round per slider. If using pickles, place one pickle slice on top of the tomato for added tang.

Spread an additional thin smear (about 1/2 teaspoon) of the flavored mayo on the inside of each bun top, then place the top on each assembled slider.

If making ahead by up to 30 minutes, arrange sliders on a platter, cover loosely with plastic wrap to keep buns from drying. For longer storage, keep components separate to avoid soggy buns.

Just before serving, sprinkle finely chopped parsley over the tray and a light dusting of coarse sea salt (optional) for presentation and a flavor boost.

Serve warm or at room temperature. Provide extra mayonnaise or mustard on the side.