Introduction: Craving Flavorful, Bite-Sized Sandwiches?
Want a delicious, crowd-pleasing dish that’s perfect for parties, game days, or family meals? Mini Teriyaki Turkey Sandwiches are the ultimate recipe! These slow-cooker sandwiches feature tender, shredded turkey coated in a sweet and savory teriyaki sauce, served on toasted Hawaiian sweet rolls. With minimal prep, they’re easy to make and ideal for feeding a crowd. Ready to create a mouthwatering, handheld treat? Let’s dive into this tasty recipe!
Overview: Why Mini Teriyaki Turkey Sandwiches Are Special
Mini Teriyaki Turkey Sandwiches are a delightful mix of sweet, savory, and tender flavors, packed into soft, buttery rolls. The slow-cooker method makes them stand out. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 5-6 hours cooking on Low, 30-35 minutes thickening on High, plus 10 minutes toasting, for a total of about 6-7 hours (mostly hands-off).
- Difficulty Level: Easy! Simple slow-cooking and assembly steps make it great for beginners or busy hosts.
- Why It’s Unique: The slow cooker transforms turkey breast into tender, shreddable meat, infused with a teriyaki sauce made from brown sugar, soy sauce, and ginger. A cornstarch slurry thickens the sauce into a glossy glaze, and toasted Hawaiian rolls add a sweet, buttery crunch. These mini sandwiches are perfect for gatherings, offering bold flavors in a convenient, bite-sized package.
This recipe is versatile, flavorful, and perfect for turkey lovers or fans of Asian-inspired dishes. Let’s get cooking!
Essential Ingredients
This recipe serves 20 (one sandwich per person) and uses simple ingredients for a savory dish. Here’s what you’ll need for the original (1x) recipe:
- For the Turkey:
- 2 boneless skinless turkey breast halves (2 pounds each, 4 pounds total)
- 2/3 cup packed brown sugar
- 2/3 cup reduced-sodium soy sauce
- 1/4 cup cider vinegar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon pepper
- For the Sauce:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- For the Sandwiches:
- 20 Hawaiian sweet rolls
- 2 tablespoons butter, melted
Why These Ingredients Matter
- Turkey Breast: Lean and tender, perfect for shredding and absorbing sauce.
- Brown Sugar: Adds sweetness to balance the savory soy sauce.
- Soy Sauce: Provides salty, umami flavor; reduced-sodium keeps it balanced.
- Cider Vinegar: Brings tangy depth to the sauce.
- Garlic and Ginger: Add aromatic, savory, and spicy notes.
- Pepper: Enhances flavor with mild heat.
- Cornstarch and Water: Thicken the sauce into a glossy glaze.
- Hawaiian Sweet Rolls: Sweet, soft, and sturdy for holding the filling.
- Butter: Adds richness and helps toast the rolls golden.
Substitutions and Variations
- Turkey: Swap with chicken breasts or thighs (adjust cooking time to 4-5 hours for smaller cuts).
- Brown Sugar: Use honey or maple syrup for a different sweetness.
- Soy Sauce: Replace with tamari for gluten-free or coconut aminos for soy-free.
- Cider Vinegar: Swap with rice vinegar or white vinegar.
- Garlic: Use 3/4 teaspoon garlic powder if fresh isn’t available.
- Ginger: Substitute with 1 teaspoon ground ginger (milder flavor).
- Hawaiian Rolls: Use slider buns, dinner rolls, or gluten-free rolls.
- Gluten-Free: Use gluten-free rolls and tamari; ensure cornstarch is gluten-free.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or 1 tablespoon sriracha to the sauce.
- Toppings: Add shredded lettuce, coleslaw, or sesame seeds for crunch.
Step-by-Step Instructions
Making Mini Teriyaki Turkey Sandwiches is straightforward, with a slow-cooker base, a quick sauce finish, and toasted rolls. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Measure 2/3 cup each brown sugar and reduced-sodium soy sauce, 1/4 cup cider vinegar, 1/2 teaspoon pepper.
- Mince 3 garlic cloves and 1 tablespoon fresh gingerroot.
- Measure 2 tablespoons each cornstarch and cold water for the slurry.
- Melt 2 tablespoons butter for the rolls.
- Set out 20 Hawaiian sweet rolls.
Tip: Mince garlic and ginger finely for even flavor; keep rolls sealed to stay fresh.
Step 2: Prep the Turkey
- Place Turkey: Place 2 turkey breast halves (4 pounds total) in a 5- or 6-quart slow cooker.
Tip: Trim any excess fat from turkey; a 5-quart slow cooker fits 4 pounds comfortably.
Step 3: Make and Add Sauce
- Mix Sauce: In a small bowl, combine brown sugar, soy sauce, cider vinegar, minced garlic, ginger, and pepper. Stir until sugar dissolves.
- Pour Over Turkey: Pour the sauce over the turkey, ensuring it’s fully coated.
Tip: Turn turkey to coat evenly; the sauce will look thin but will reduce during cooking.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 5-6 hours, until turkey is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 5 hours; avoid lifting the lid often to maintain heat.
Step 5: Shred Turkey and Thicken Sauce
- Remove Turkey: Transfer turkey to a cutting board or large bowl. Let cool slightly (5-10 minutes).
- Thicken Sauce: In a small bowl, mix cornstarch and cold water until smooth. Gradually stir into the cooking liquid in the slow cooker. Cover and cook on High for 30-35 minutes, until sauce thickens.
- Shred Turkey: Using two forks, shred the turkey into bite-sized pieces. Return shredded turkey to the slow cooker and stir to coat with thickened sauce.
Tip: Stir cornstarch slurry well to avoid lumps; shred turkey finely for easy sandwich filling.
Step 6: Toast Rolls and Assemble
- Preheat Oven: Preheat oven to 325°F (165°C).
- Prep Rolls: Split 20 Hawaiian sweet rolls and brush cut sides with melted butter. Place on an ungreased baking sheet, cut side up.
- Toast Rolls: Bake for 8-10 minutes, until toasted and golden brown.
- Assemble Sandwiches: Spoon about 1/3 cup turkey mixture onto each roll bottom. Replace tops.
Tip: Toast rolls just before serving for crisp texture; use a measuring cup for even portions.
Step 7: Serve
- Serve: Arrange sandwiches on a platter and serve warm. Pair with sides like chips, salad, or pickled veggies.
Tip: Serve with extra sauce on the side for dipping; provide napkins for saucy bites.
Assembly: Building the Perfect Mini Teriyaki Turkey Sandwiches
Assembling Mini Teriyaki Turkey Sandwiches is all about combining tender, saucy turkey with buttery, toasted rolls for a flavorful, handheld treat. Here’s how to put it together:
- Cook Turkey: Slow-cook turkey in teriyaki sauce for tenderness.
- Shred and Thicken: Shred turkey and thicken sauce for a glossy glaze.
- Toast Rolls: Brush rolls with butter and toast for a golden crunch.
- Assemble: Pile turkey on rolls and top with lids.
- Serve: Present on a platter with fun sides.
Presentation Tips:
- Serve on a large platter with toothpicks for easy grabbing at parties.
- Garnish with sesame seeds, chopped green onions, or cilantro for color.
- Pair with vibrant sides like cucumber salad, pineapple slices, or sweet potato fries.
- Use a tiered stand or colorful tray to highlight the mini sandwiches’ appeal.
Serving Suggestions
Mini Teriyaki Turkey Sandwiches are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Party Appetizer: Serve at gatherings with sliders, wings, or veggie trays.
- Game-Day Spread: Pair with nachos, fries, or coleslaw for a fun feast.
- Family Dinner: Serve with rice, steamed veggies, or a fruit salad for a complete meal.
- Potluck Star: Bring to events with extra sauce for a crowd-pleaser.
- With Extras: Add a side of pickled ginger, wasabi mayo, or crunchy slaw for flair.
Storage and Make-Ahead Tips
Mini Teriyaki Turkey Sandwiches are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store shredded turkey and sauce in an airtight container in the fridge for up to 4 days. Keep rolls separate at room temperature.
- Reheating: Reheat turkey and sauce in a skillet over medium heat with a splash of water, about 5-7 minutes, or microwave for 1-2 minutes. Toast fresh rolls before assembling.
- Make-Ahead Tips:
- Turkey: Cook and shred turkey up to 2 days ahead; refrigerate in sauce.
- Sauce: Mix sauce up to 3 days ahead; refrigerate in a sealed container.
- Freezing: Freeze shredded turkey and sauce for up to 2 months. Thaw in the fridge and reheat, adding a splash of water to loosen sauce.
Tip: Assemble with fresh rolls for the best texture; store extra sauce separately for dipping.
Recipe Variations
Mini Teriyaki Turkey Sandwiches are versatile and easy to customize. Here are some fun twists to try:
- Spicy Teriyaki: Add 1 tablespoon sriracha or 1/2 teaspoon chili flakes to the sauce.
- Pineapple Teriyaki: Stir in 1/2 cup crushed pineapple to the sauce for extra sweetness.
- Gluten-Free: Use gluten-free rolls and tamari; ensure cornstarch is gluten-free.
- Lower Sodium: Use low-sodium soy sauce and reduce to 1/2 cup.
- Hawaiian BBQ: Add 2 tablespoons BBQ sauce to the teriyaki sauce for a smoky twist.
- Wrap Option: Serve turkey in lettuce wraps or tortillas for a low-carb alternative.
- Oven-Baked Option: Bake turkey with sauce in a covered dish at 325°F for 2-3 hours, shred, and thicken sauce on the stovetop.
Tip: Keep the soy-ginger base for authentic teriyaki flavor.
Conclusion: Savor Your Mini Teriyaki Turkey Sandwiches!
You’ve just made Mini Teriyaki Turkey Sandwiches—a flavorful, tender, and crowd-pleasing dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for parties or dinners. Whether you add crunchy toppings or keep it simple, these sandwiches are sure to impress. Grab a mini roll, pile on the turkey, and enjoy the teriyaki vibes. What’s your favorite sandwich topping? Share your ideas in the comments, and happy cooking!
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Mini Teriyaki Turkey Sandwiches
Description
Want a delicious, crowd-pleasing dish that’s perfect for parties, game days, or family meals? Mini Teriyaki Turkey Sandwiches are the ultimate recipe! These slow-cooker sandwiches feature tender, shredded turkey coated in a sweet and savory teriyaki sauce, served on toasted Hawaiian sweet rolls. With minimal prep, they’re easy to make and ideal for feeding a crowd.
Ingredients
This recipe serves 20 (one sandwich per person) and uses simple ingredients for a savory dish. Here’s what you’ll need for the original (1x) recipe:
- For the Turkey:
- 2 boneless skinless turkey breast halves (2 pounds each, 4 pounds total)
- 2/3 cup packed brown sugar
- 2/3 cup reduced-sodium soy sauce
- 1/4 cup cider vinegar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon pepper
- For the Sauce:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- For the Sandwiches:
- 20 Hawaiian sweet rolls
- 2 tablespoons butter, melted
Why These Ingredients Matter
- Turkey Breast: Lean and tender, perfect for shredding and absorbing sauce.
- Brown Sugar: Adds sweetness to balance the savory soy sauce.
- Soy Sauce: Provides salty, umami flavor; reduced-sodium keeps it balanced.
- Cider Vinegar: Brings tangy depth to the sauce.
- Garlic and Ginger: Add aromatic, savory, and spicy notes.
- Pepper: Enhances flavor with mild heat.
- Cornstarch and Water: Thicken the sauce into a glossy glaze.
- Hawaiian Sweet Rolls: Sweet, soft, and sturdy for holding the filling.
- Butter: Adds richness and helps toast the rolls golden.
Substitutions and Variations
- Turkey: Swap with chicken breasts or thighs (adjust cooking time to 4-5 hours for smaller cuts).
- Brown Sugar: Use honey or maple syrup for a different sweetness.
- Soy Sauce: Replace with tamari for gluten-free or coconut aminos for soy-free.
- Cider Vinegar: Swap with rice vinegar or white vinegar.
- Garlic: Use 3/4 teaspoon garlic powder if fresh isn’t available.
- Ginger: Substitute with 1 teaspoon ground ginger (milder flavor).
- Hawaiian Rolls: Use slider buns, dinner rolls, or gluten-free rolls.
- Gluten-Free: Use gluten-free rolls and tamari; ensure cornstarch is gluten-free.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or 1 tablespoon sriracha to the sauce.
- Toppings: Add shredded lettuce, coleslaw, or sesame seeds for crunch.
Instructions
Making Mini Teriyaki Turkey Sandwiches is straightforward, with a slow-cooker base, a quick sauce finish, and toasted rolls. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Measure 2/3 cup each brown sugar and reduced-sodium soy sauce, 1/4 cup cider vinegar, 1/2 teaspoon pepper.
- Mince 3 garlic cloves and 1 tablespoon fresh gingerroot.
- Measure 2 tablespoons each cornstarch and cold water for the slurry.
- Melt 2 tablespoons butter for the rolls.
- Set out 20 Hawaiian sweet rolls.
Tip: Mince garlic and ginger finely for even flavor; keep rolls sealed to stay fresh.
Step 2: Prep the Turkey
- Place Turkey: Place 2 turkey breast halves (4 pounds total) in a 5- or 6-quart slow cooker.
Tip: Trim any excess fat from turkey; a 5-quart slow cooker fits 4 pounds comfortably.
Step 3: Make and Add Sauce
- Mix Sauce: In a small bowl, combine brown sugar, soy sauce, cider vinegar, minced garlic, ginger, and pepper. Stir until sugar dissolves.
- Pour Over Turkey: Pour the sauce over the turkey, ensuring it’s fully coated.
Tip: Turn turkey to coat evenly; the sauce will look thin but will reduce during cooking.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 5-6 hours, until turkey is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 5 hours; avoid lifting the lid often to maintain heat.
Step 5: Shred Turkey and Thicken Sauce
- Remove Turkey: Transfer turkey to a cutting board or large bowl. Let cool slightly (5-10 minutes).
- Thicken Sauce: In a small bowl, mix cornstarch and cold water until smooth. Gradually stir into the cooking liquid in the slow cooker. Cover and cook on High for 30-35 minutes, until sauce thickens.
- Shred Turkey: Using two forks, shred the turkey into bite-sized pieces. Return shredded turkey to the slow cooker and stir to coat with thickened sauce.
Tip: Stir cornstarch slurry well to avoid lumps; shred turkey finely for easy sandwich filling.
Step 6: Toast Rolls and Assemble
- Preheat Oven: Preheat oven to 325°F (165°C).
- Prep Rolls: Split 20 Hawaiian sweet rolls and brush cut sides with melted butter. Place on an ungreased baking sheet, cut side up.
- Toast Rolls: Bake for 8-10 minutes, until toasted and golden brown.
- Assemble Sandwiches: Spoon about 1/3 cup turkey mixture onto each roll bottom. Replace tops.
Tip: Toast rolls just before serving for crisp texture; use a measuring cup for even portions.
Step 7: Serve
- Serve: Arrange sandwiches on a platter and serve warm. Pair with sides like chips, salad, or pickled veggies.
Tip: Serve with extra sauce on the side for dipping; provide napkins for saucy bites.
FAQs
Q: Are Mini Teriyaki Turkey Sandwiches healthy?
A: Turkey is lean and protein-rich, but the sauce adds sugar and sodium. Use low-sodium soy sauce, reduce sugar, or pair with veggies for a lighter option.
Q: Can I use turkey tenderloins?
A: Yes! Use 4 pounds of turkey tenderloins; cook for 4-5 hours on Low, as they’re smaller and cook faster.
Q: Why is my sauce runny?
A: Insufficient cornstarch or cooking time can cause this. Ensure the slurry is smooth and cook on High for 30-35 minutes until thickened.
Q: Can I cook this on High?
A: Yes, cook on High for 2.5-3 hours, checking for 165°F (74°C). Low is better for tenderness, but High works for faster meals.
Q: Can I skip toasting the rolls?
A: Yes, but toasting adds crunch and flavor. If skipping, warm rolls in a 325°F oven for 3-5 minutes for softness.
Q: Can I freeze Mini Teriyaki Turkey Sandwiches?
A: Yes! Freeze shredded turkey and sauce for up to 2 months. Thaw in the fridge, reheat with a splash of water, and serve with fresh rolls.