These cold sliders are soft, savory mini sandwiches filled with deli turkey, ham, cheese, crisp vegetables, and a quick creamy spread. They’re easy to assemble ahead, simple to serve without plates or utensils, and flexible enough to suit a casual gathering, picnic, or potluck.
Ingredients
- 12 soft dinner rolls or Hawaiian-style rolls, kept connected if they come in a sheet
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- 12 thin slices deli turkey, about 8 ounces
- 12 thin slices deli ham, about 8 ounces
- 6 slices Swiss cheese, halved
- 6 slices provolone cheese, halved
- 1 cup baby spinach leaves, washed and thoroughly dried
- 1 medium tomato, thinly sliced and patted dry
- 1/2 cup thinly sliced cucumber, patted dry
- 1/4 cup thinly sliced red onion, optional
- 12 small sandwich picks, optional
Instructions
- Stir the mayonnaise, Dijon mustard, and honey together in a small bowl. Taste and adjust the mustard or honey to suit your preference. Keep the spread chilled if you are not assembling the sliders right away.
- Use a long serrated knife to cut the connected rolls horizontally, separating the top slab from the bottom. Keep the rolls attached to one another for easier assembly, or separate them if that is more convenient. Set the top aside.
- Spread the mayonnaise mixture over the cut sides of both the top and bottom slabs. A thin, even layer adds flavor; avoid using so much that the bread becomes soggy.
- Arrange the turkey and ham in even layers over the bottom slab, folding slices as needed to cover the rolls. Add the Swiss and provolone, alternating them so each slider gets a mix of meats and cheeses.
- Layer on the spinach, then add the cucumber, tomato, and red onion if using. Keep the vegetables in a fairly thin layer so the rolls close neatly. Pat wet vegetables dry before adding them.
- Set the top slab in place and press gently to make the sandwiches compact without crushing the rolls. If preparing for a party, wrap the whole slab tightly and refrigerate it for up to 4 hours before cutting. For the freshest texture, add juicy vegetables shortly before serving.
- Just before serving, cut between the rolls with a serrated knife. Add a sandwich pick to each slider if desired, arrange on a platter, and serve chilled. Keep the platter refrigerated until guests are ready to eat.
Tips
- Keep the bread from getting soggy: Dry spinach and sliced vegetables thoroughly. If assembling several hours ahead, leave out the tomato and cucumber, then add them shortly before serving.
- Make neat layers: Fold deli meat to fit instead of piling it in a thick mound. Thin, even layers make the sliders easier to cut and eat.
- Choose rolls that hold together: Soft rolls are easy to bite, but very delicate ones can compress. If your rolls are especially tender, separate them before filling and assemble each slider individually.
- Plan for safe serving: Keep perishable sliders chilled at 40°F (4°C) or below. At room temperature, do not leave them out for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Serving Suggestions
Arrange the sliders on a chilled platter and serve with crisp pickles, kettle chips, cut fruit, or a simple green salad. For a buffet, label the fillings and set out napkins; the small sandwiches are easy to grab, but a little spread or tomato juice can make them messy if they sit too long.
For a larger spread, pair them with a bowl of pasta salad or crunchy vegetable sticks and a dip. Estimate about 2 to 3 sliders per adult when they are part of a meal, or 1 to 2 per person when there are several other substantial dishes. Appetite and slider size vary, so make extra for a hungry crowd.
Variations
Swap the turkey and ham for roast beef, chicken, or one meat of your choice. Cheddar, pepper jack, or mozzarella can replace the Swiss and provolone. For a vegetarian version, use sliced cheese, roasted red peppers, cucumber, spinach, and thinly sliced avocado; add the avocado shortly before serving so it does not brown.
Change the spread to pesto mayonnaise, plain cream cheese softened with a little lemon juice, or mayonnaise mixed with a small amount of pickle relish. For a tangier bite, add thinly sliced pickles in place of some of the cucumber. Keep the total amount of filling moderate so the rolls stay together and can be cut cleanly.
Storage and Reheating
These are intended to be served cold, so reheating is not needed. Store assembled leftovers in an airtight container in the refrigerator and eat within 3 to 4 days, provided they have been kept safely chilled. For the best bread texture, assemble only what you expect to serve and keep remaining ingredients separate.
Do not leave the sliders at room temperature for more than 2 hours total, or more than 1 hour in temperatures above 90°F (32°C). If a platter has been sitting out beyond those limits, discard the remaining sandwiches rather than returning them to the refrigerator. Freezing assembled sliders is not recommended: lettuce, tomato, cucumber, and soft rolls become watery or mushy after thawing.
Frequently Asked Questions
Can I make cold sliders the night before?
For the best quality, assemble them no more than about 4 hours ahead, cover tightly, and refrigerate. Overnight storage can make soft rolls soggy, especially with tomato and cucumber. If you need to prep earlier, make the spread and slice the fillings in advance, store them separately, and assemble the sliders on the day of the party.
How many sliders should I make per guest?
Plan on 2 to 3 sliders per adult if they are the main food, or 1 to 2 when served alongside other filling dishes. Children may want fewer, while a long party or a hungry crowd may call for more. The recipe makes 12 sliders.
How do I keep cold sliders from getting soggy?
Pat vegetables dry, use a moderate amount of spread, and avoid assembling too far ahead. Put cheese and meat between the bread and wetter ingredients when possible, and add tomato or cucumber close to serving time. Keep the sandwiches refrigerated until they are needed.
Can I use a different type of roll?
Yes. Soft dinner rolls, potato rolls, or small brioche buns work well. Choose rolls that are sturdy enough to hold the fillings, and adjust the amount of meat and cheese if they are larger or smaller than standard dinner rolls.
Can these sliders sit out during a party?
They should be kept cold because they contain deli meat, cheese, and mayonnaise. Put out a smaller platter and replenish it from the refrigerator as needed. Discard sliders that have been at room temperature for more than 2 hours, or more than 1 hour above 90°F (32°C).