One of the greatest things about Thanksgiving is the amount of football that happens this weekend. All the great rivalry games are the Saturday that follows Black Friday, and I can’t wait to watch Auburn versus Alabama, Georgia versus GA Tech, and Ohio State versus Michigan. Since leftovers are inevitable from every Thanksgiving feast, I love utilizing them to make a full of flavor tailgate ready slider that’s quick to whip up and quicker to eat.
Photos by Dasha Crawford
Green Dress || Marble Serving Stand || Plaid Napkins
The greatest thing about these sliders is how easy it is to transform leftovers into a new dish by utilizing some condiments and fresh veggies hanging around in the fridge. Some of my favorite leftover accouterments come from surprising places like a cheese board or a dessert. Make sure not to discard that cranberry sauce just yet, and save some of that salad the health-conscious person brought. You’re going to need it for this easy recipe!
- 16 Rolls I used Kings Hawaiin Rolls
- 16 ounces of leftover protein I used HoneyBaked Ham and Turkey
- Cranberry sauce
- A hard and a soft cheese I used Parmesan and Gruyere
- Fig Jam
- Arugula or other crunchy lettuces like cabbage or iceberg
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Toast your buns in a cast iron pan and butter quickly so that the interior piece is lightly crisped.
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For the turkey slider layer a thin spread of cranberry sauce and top with a couple slices of cold turkey. Next, add a slice of gruyere and top with a handful of arugula. Finish with a small squeeze of orange.
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For the ham slider, layer on a thin spread of fig jam and top with a couple slices of cold ham. Then layer on a slice of parmesan and some sliced cabbage. Top with a squeeze of orange and a small splash of apple cider vinegar.
