Oven-baked slider sandwiches are among my favorite party foods. For one, they are SUPER easy to make. Additionally, you can make them ahead of time and pop them in the oven when your guests arrive, so you aren’t left frantically prepping and finishing last-minute details. After a mere ten minutes in the oven, these are warmed through and the cheese is melty and bubbly. They’re awesome.
I like Havarti with deli turkey because it’s a smooth, mild cheese and works really well with the pesto. I’ve also used swiss and provolone with these sandwiches, but really you can use whatever you like – I’d just try to choose a cheese that melts well because you don’t want a greasy, soggy cheese topping these. The other great thing about these? They can be stored in the refrigerator and be re-heated as leftovers – and paired with a good bowl of soup make an easy, quick meal.
This pesto recipe is a quick favorite of mine, and I use it on everything from pasta to sandwiches to soup and salad garnishes. It’s also an easy dish to make ahead and store in the freezer – and a great way to use up your extra greens like spinach or basil.
1/4 cup pine nuts
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
7 tbsp. extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
Toast the pine nuts in a small skillet over medium heat until just golden and fragrant, 4-5 minutes. Set aside. Add the garlic to the empty skillet and toast, shaking occasionally, until the cloves are fragrant and their color deepens slightly, about 7 minutes. Transfer the cloves to a cutting board; cool, peel and chop. Place the basil in a heavy-duty gallon-sized plastic bag. Pound the bag with a rolling pin until all the leaves are bruised. Combine the pine nuts, garlic, basil, olive oil and 1/2 tsp. salt in the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as necessary. Transfer the mixture to a bowl, stir in the Parmesan cheese, and adjust the salt to taste. Store in an airtight container in the refrigerator.
To assemble sandwiches:
Combine equal parts of mayo and pesto in a small bowl. Melt the butter in another small bowl. Cut croissants open with a large, serrated knife and spread a generous amount of pesto on the top side of the sandwich. Add 1-2 slices of turkey to the bottom of the croissant. Top turkey with cheese and top of sandwich. Place assembled sandwiches on a foil lined baking sheet in a single layer. Brush the tops of the croissants with a generous amount of melted butter.
Bake at 400 degrees for 10 minutes or until cheese is melted. If sandwiches start to get too brown, cover with a piece of foil.
Recipe adapted from Allrecipes.com, Pesto recipe courtesy of Annie’s Eats.