Florida OJ Cranberry Turkey Sliders

Cranberry Orange Sauce

1. In a medium saucepan, combine orange juice, orange zest, granulated sugar, and the herb bundle over medium heat.
2. Cook, stirring occasionally, until the sugar has completely dissolved, about 3-5 minutes.
3. Stir in the cranberries and bring the mixture to a boil.
4. Once boiling, reduce heat to medium-low and let simmer until the sauce has thickened and most cranberries have burst, about 15 minutes. Stir occasionally to prevent sticking.
5. Remove the herb bundle and discard. Remove from heat and let cool completely before serving. The sauce will continue to thicken as it cools.

Sliders

1. Preheat oven to 350°F.
2. Make the garlic Dijon herb butter by combining melted butter with minced garlic, Dijon mustard, Worcestershire sauce, salt, pepper, rosemary, thyme, and parsley. Whisk until well combined and set aside.
3. Using a sharp serrated knife, slice the Hawaiian rolls in half horizontally, keeping the bottom and top halves intact as one piece. Place the bottom half on a rimmed baking sheet.
4. Using a pastry brush, spread about half of the garlic Dijon herb butter evenly over the bottom half of the rolls.
5. Spread the cranberry orange sauce evenly over the buttered bottom rolls.
6. Layer the sliced turkey evenly across the bottom rolls, distributing it to cover all 12 slider sections.
7. Top the turkey with Swiss cheese slices. You may need to cut cheese slices in half and overlap them slightly to fit across all the buns.
8. Place the top half of the rolls over the cheese layer.
9. Brush the tops of the rolls with the remaining garlic Dijon herb butter.
10. Cover tightly with aluminum foil and bake for 15-20 minutes.
11. Remove foil and continue baking for 5-10 minutes until tops are golden brown and cheese is melted.
12. Remove from oven and let cool for 2-3 minutes before cutting into individual sliders along the roll perforations.
13. Garnish with fresh chopped parsley before serving.

Tips:

• These sliders can be assembled up to 4 hours ahead and refrigerated before baking – just add 5 minutes to the covered baking time if baking from cold.