Introduction
Looking for a crowd-pleasing dish that’s packed with sweet and savory flavors? Mini Teriyaki Turkey Sandwiches are your answer! These tender, shredded turkey sliders are slow-cooked in a rich teriyaki sauce, then served on buttery, toasted Hawaiian sweet rolls. Perfect for parties, game days, or a fun family dinner, they’re easy to make and sure to impress. Ready to bring some island-inspired deliciousness to your table? Let’s get that slow cooker started!
Overview: Why Mini Teriyaki Turkey Sandwiches Are Special
Mini Teriyaki Turkey Sandwiches combine juicy, slow-cooked turkey with a homemade teriyaki sauce that’s sweet, tangy, and umami-rich. The slow cooker ensures tender, shreddable meat, while the thickened sauce clings to every bite. Served on soft, sweet Hawaiian rolls, these sliders are bite-sized, flavorful, and ideal for sharing. They’re versatile, great for make-ahead meals, and a healthier alternative to heavier party foods.
- Time Requirement: About 20 minutes prep, 5-6 hours cooking on low in a 5- or 6-quart slow cooker, plus 30-35 minutes on high and 8-10 minutes baking at 325°F.
- Difficulty Level: Easy. Perfect for beginners or anyone wanting a low-effort, high-impact dish.
- Why It’s Special: These sandwiches are a unique twist on sliders, with lean turkey, a flavorful sauce, and crowd-pleasing Hawaiian rolls. They’re budget-friendly, customizable, and great for any occasion.
Whether you’re hosting a gathering or craving a tasty meal, Mini Teriyaki Turkey Sandwiches deliver big on flavor with minimal fuss.
Essential Ingredients
Mini Teriyaki Turkey Sandwiches use simple ingredients to create a bold, teriyaki-inspired dish. Here’s what you need and why each one matters:
- Boneless Skinless Turkey Breast Halves (2, 2 pounds each): Lean, tender meat that shreds beautifully after slow cooking.
- Brown Sugar (2/3 cup, packed): Adds sweetness and caramel-like depth to the teriyaki sauce.
- Reduced-Sodium Soy Sauce (2/3 cup): Provides savory, umami flavor with less salt for a healthier sauce.
- Cider Vinegar (1/4 cup): Brings a tangy kick to balance the sweetness.
- Garlic Cloves (3, minced): Adds bold, savory flavor to the sauce.
- Minced Fresh Gingerroot (1 tablespoon): Brings warm, spicy depth that’s key to teriyaki flavor.
- Pepper (1/2 teaspoon): Enhances the sauce with a mild spice.
- Cornstarch (2 tablespoons): Thickens the sauce into a glossy glaze.
- Cold Water (2 tablespoons): Combines with cornstarch to create a smooth slurry for thickening.
- Hawaiian Sweet Rolls (20): Soft, slightly sweet rolls that complement the teriyaki flavor and hold the filling well.
- Butter (2 tablespoons, melted): Brushed on rolls for a golden, toasted finish.
Substitutions and Variations
- Turkey: Swap for boneless chicken thighs or pork shoulder (adjust cooking time: 4-5 hours for chicken, 6-7 hours for pork).
- Soy Sauce: Use tamari or coconut aminos for a gluten-free or soy-free option.
- Brown Sugar: Replace with honey, maple syrup, or a sugar-free sweetener for a different sweetness.
- Vinegar: Substitute with rice vinegar or apple cider vinegar for a similar tang.
- Ginger: Use 1 teaspoon ground ginger if fresh isn’t available, but fresh adds the best flavor.
- Rolls: Swap for slider buns, brioche rolls, or gluten-free buns for dietary needs.
- Toppings: Add shredded cabbage, pineapple slices, or green onions for extra crunch and flavor.
Pro Tip: Choose fresh gingerroot for a vibrant, authentic teriyaki taste, and use reduced-sodium soy sauce to control saltiness.
Step-by-Step Instructions
Making Mini Teriyaki Turkey Sandwiches is straightforward with a slow cooker and oven. Follow these steps for a perfect dish:
- Prep the Turkey:
- Place 2 boneless skinless turkey breast halves (2 pounds each) in a 5- or 6-quart slow cooker.
- Tip: Trim any excess fat for a leaner dish.
- Make the Teriyaki Sauce:
- In a small bowl, combine 2/3 cup packed brown sugar, 2/3 cup reduced-sodium soy sauce, 1/4 cup cider vinegar, 3 minced garlic cloves, 1 tablespoon minced fresh gingerroot, and 1/2 teaspoon pepper. Mix well.
- Pour the sauce over the turkey in the slow cooker, ensuring it’s fully coated.
- Tip: Turn the turkey to coat evenly for maximum flavor.
- Cook the Turkey:
- Cover and cook on low for 5-6 hours, until the turkey is tender and reaches an internal temperature of 165°F.
- Tip: Check at 5 hours to avoid overcooking; use a meat thermometer for accuracy.
- Shred the Turkey:
- Remove turkey from the slow cooker and let cool slightly (5-10 minutes). Shred meat with 2 forks.
- Tip: Shred into bite-sized pieces for easy sandwich filling.
- Thicken the Sauce:
- In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth to create a slurry.
- Gradually stir the slurry into the cooking liquid in the slow cooker. Return shredded turkey to the slow cooker.
- Cover and cook on high for 30-35 minutes, until the sauce is thickened.
- Tip: Stir occasionally to ensure even thickening.
- Prep the Rolls:
- Preheat oven to 325°F. Split 20 Hawaiian sweet rolls and brush the cut sides with 2 tablespoons melted butter.
- Place rolls, cut side up, on an ungreased baking sheet. Bake for 8-10 minutes, until toasted and golden brown.
- Tip: Watch closely to avoid over-toasting.
- Assemble and Serve:
- Spoon about 1/3 cup turkey mixture onto the bottom half of each toasted roll. Replace tops.
- Serve warm (makes 20 sliders).
- Tip: Use a slotted spoon to avoid excess sauce, keeping rolls from getting soggy.
Cooking Tips:
- Shred Easily: Let turkey cool slightly to handle safely, and shred against the grain for tender bites.
- Thicken Properly: Stir the cornstarch slurry slowly to avoid lumps in the sauce.
- Toast Rolls: Butter and toasting add flavor and prevent soggy sandwiches.
Assembly: Serving Your Mini Teriyaki Turkey Sandwiches
Assembling Mini Teriyaki Turkey Sandwiches is all about creating bite-sized, flavorful sliders that are easy to enjoy:
- Prep the Rolls:
- Split and toast 20 Hawaiian sweet rolls, brushing with melted butter for a golden, flavorful base.
- Add the Filling:
- Spoon about 1/3 cup shredded teriyaki turkey onto the bottom half of each roll, ensuring a generous but manageable portion.
- Replace the top half of the roll, pressing gently.
- Presentation Tips:
- Arrange sliders on a platter with toothpicks for easy grabbing at parties.
- Garnish with sesame seeds, chopped green onions, or cilantro for a pop of color.
- Serve with extra sauce in a small bowl for dipping or drizzling.
- Serving Ideas:
- Pair with coleslaw, cucumber salad, or fried rice for an Asian-inspired meal.
- Serve with sweet potato fries or edamame for a fun, balanced spread.
- For parties, offer alongside other sliders or appetizers like spring rolls or wings.
- Portioning:
- Allow 2-3 sliders per person as a main dish or 1-2 as an appetizer.
- Double the recipe for larger crowds, using a 6-quart slow cooker.
Pro Tip: Add a thin slice of pineapple or a sprinkle of shredded cabbage for a tropical crunch.
Storage and Make-Ahead Tips
Mini Teriyaki Turkey Sandwiches are great for leftovers or prepping ahead:
- Storage:
- Fridge: Store shredded turkey and sauce in an airtight container in the refrigerator for up to 4 days. Keep rolls separate to avoid sogginess.
- Freezer: Freeze turkey and sauce in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Microwave: Heat turkey and sauce in a microwave-safe dish for 1-2 minutes, stirring halfway.
- Stovetop: Reheat in a saucepan over low heat with a splash of water, stirring, for 5-7 minutes.
- Slow Cooker: Reheat on low for 1-2 hours, stirring occasionally.
- Make-Ahead:
- Prep the sauce and trim turkey the night before. Store separately in the fridge and combine in the slow cooker the next day.
- Cook the turkey and sauce a day ahead, refrigerate, and reheat before assembling sliders.
- Toast rolls just before serving to keep them fresh.
- Tip: Freeze turkey in portions for quick future sliders or wraps.
Pro Tip: Add a tablespoon of soy sauce or water when reheating to restore the sauce’s consistency.
Recipe Variations
Make Mini Teriyaki Turkey Sandwiches your own with these fun twists:
- Spicy Teriyaki Sliders: Add 1/4 teaspoon red pepper flakes or 1 tablespoon sriracha to the sauce for a kick.
- Pineapple Teriyaki Sliders: Stir 1/2 cup crushed pineapple into the sauce for a sweeter, tropical flavor.
- Sesame-Ginger Sliders: Sprinkle toasted sesame seeds over the turkey and double the ginger for extra zing.
- BBQ Teriyaki Fusion: Mix 1/4 cup BBQ sauce with the teriyaki sauce for a smoky twist.
- Veggie Teriyaki Sliders: Swap turkey for shredded jackfruit or tofu for a vegetarian version (cook 3-4 hours).
Healthier Twist:
- Use low-sodium, sugar-free soy sauce and reduce brown sugar to 1/3 cup.
- Swap turkey for chicken breast or tofu to lower fat.
- Use whole-grain or low-carb slider buns for more fiber.
Conclusion
Mini Teriyaki Turkey Sandwiches are a flavorful, fun way to enjoy tender, slow-cooked turkey in a sweet-savory teriyaki sauce. Served on buttery Hawaiian rolls, these sliders are perfect for parties, game days, or family dinners. The slow cooker makes prep effortless, and the customizable toppings let you tailor them to your taste. Try different proteins, sauces, or garnishes to make them your own, and pair with your favorite sides for a complete meal. Grab your slow cooker and let’s make sliders that are sure to be a hit! What’s your favorite topping for these teriyaki sandwiches?
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Mini Teriyaki Turkey Sandwiches
Description
Looking for a crowd-pleasing dish that’s packed with sweet and savory flavors? Mini Teriyaki Turkey Sandwiches are your answer! These tender, shredded turkey sliders are slow-cooked in a rich teriyaki sauce, then served on buttery, toasted Hawaiian sweet rolls.
Ingredients
Mini Teriyaki Turkey Sandwiches use simple ingredients to create a bold, teriyaki-inspired dish. Here’s what you need and why each one matters:
- Boneless Skinless Turkey Breast Halves (2, 2 pounds each): Lean, tender meat that shreds beautifully after slow cooking.
- Brown Sugar (2/3 cup, packed): Adds sweetness and caramel-like depth to the teriyaki sauce.
- Reduced-Sodium Soy Sauce (2/3 cup): Provides savory, umami flavor with less salt for a healthier sauce.
- Cider Vinegar (1/4 cup): Brings a tangy kick to balance the sweetness.
- Garlic Cloves (3, minced): Adds bold, savory flavor to the sauce.
- Minced Fresh Gingerroot (1 tablespoon): Brings warm, spicy depth that’s key to teriyaki flavor.
- Pepper (1/2 teaspoon): Enhances the sauce with a mild spice.
- Cornstarch (2 tablespoons): Thickens the sauce into a glossy glaze.
- Cold Water (2 tablespoons): Combines with cornstarch to create a smooth slurry for thickening.
- Hawaiian Sweet Rolls (20): Soft, slightly sweet rolls that complement the teriyaki flavor and hold the filling well.
- Butter (2 tablespoons, melted): Brushed on rolls for a golden, toasted finish.
Substitutions and Variations
- Turkey: Swap for boneless chicken thighs or pork shoulder (adjust cooking time: 4-5 hours for chicken, 6-7 hours for pork).
- Soy Sauce: Use tamari or coconut aminos for a gluten-free or soy-free option.
- Brown Sugar: Replace with honey, maple syrup, or a sugar-free sweetener for a different sweetness.
- Vinegar: Substitute with rice vinegar or apple cider vinegar for a similar tang.
- Ginger: Use 1 teaspoon ground ginger if fresh isn’t available, but fresh adds the best flavor.
- Rolls: Swap for slider buns, brioche rolls, or gluten-free buns for dietary needs.
- Toppings: Add shredded cabbage, pineapple slices, or green onions for extra crunch and flavor.
Pro Tip: Choose fresh gingerroot for a vibrant, authentic teriyaki taste, and use reduced-sodium soy sauce to control saltiness.
Instructions
Making Mini Teriyaki Turkey Sandwiches is straightforward with a slow cooker and oven. Follow these steps for a perfect dish:
- Prep the Turkey:
- Place 2 boneless skinless turkey breast halves (2 pounds each) in a 5- or 6-quart slow cooker.
- Tip: Trim any excess fat for a leaner dish.
- Make the Teriyaki Sauce:
- In a small bowl, combine 2/3 cup packed brown sugar, 2/3 cup reduced-sodium soy sauce, 1/4 cup cider vinegar, 3 minced garlic cloves, 1 tablespoon minced fresh gingerroot, and 1/2 teaspoon pepper. Mix well.
- Pour the sauce over the turkey in the slow cooker, ensuring it’s fully coated.
- Tip: Turn the turkey to coat evenly for maximum flavor.
- Cook the Turkey:
- Cover and cook on low for 5-6 hours, until the turkey is tender and reaches an internal temperature of 165°F.
- Tip: Check at 5 hours to avoid overcooking; use a meat thermometer for accuracy.
- Shred the Turkey:
- Remove turkey from the slow cooker and let cool slightly (5-10 minutes). Shred meat with 2 forks.
- Tip: Shred into bite-sized pieces for easy sandwich filling.
- Thicken the Sauce:
- In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth to create a slurry.
- Gradually stir the slurry into the cooking liquid in the slow cooker. Return shredded turkey to the slow cooker.
- Cover and cook on high for 30-35 minutes, until the sauce is thickened.
- Tip: Stir occasionally to ensure even thickening.
- Prep the Rolls:
- Preheat oven to 325°F. Split 20 Hawaiian sweet rolls and brush the cut sides with 2 tablespoons melted butter.
- Place rolls, cut side up, on an ungreased baking sheet. Bake for 8-10 minutes, until toasted and golden brown.
- Tip: Watch closely to avoid over-toasting.
- Assemble and Serve:
- Spoon about 1/3 cup turkey mixture onto the bottom half of each toasted roll. Replace tops.
- Serve warm (makes 20 sliders).
- Tip: Use a slotted spoon to avoid excess sauce, keeping rolls from getting soggy.
Cooking Tips:
- Shred Easily: Let turkey cool slightly to handle safely, and shred against the grain for tender bites.
- Thicken Properly: Stir the cornstarch slurry slowly to avoid lumps in the sauce.
- Toast Rolls: Butter and toasting add flavor and prevent soggy sandwiches.
FAQs
Q: Can I use chicken instead of turkey?
A: Yes! Use 4 pounds boneless, skinless chicken thighs or breasts and cook on low for 4-5 hours. Shred and proceed as directed.
Q: Are Mini Teriyaki Turkey Sandwiches healthy?
A: They’re protein-packed with lean turkey and reduced-sodium soy sauce. Use less sugar, low-carb buns, or extra veggies for a healthier version.
Q: Can I make this without a slow cooker?
A: Yes! Bake turkey with sauce in a covered dish at 325°F for 2-3 hours, shred, then simmer sauce with cornstarch slurry on the stovetop to thicken.
Q: How do I make it less sweet?
A: Reduce brown sugar to 1/3 cup and add an extra tablespoon of vinegar or soy sauce for more tang. Taste sauce before cooking.
Q: Can I freeze the turkey?
A: Yes! Freeze shredded turkey and sauce for up to 3 months. Thaw in the fridge and reheat with a splash of liquid.
Q: Why is my sauce too thin?
A: Ensure you use the full cornstarch amount and cook on high for 30-35 minutes. If still thin, simmer in a saucepan to reduce.
Q: Can I double the recipe?
A: Yes, use a 6-quart or larger slow cooker and double all ingredients. Cooking time may increase slightly (check at 6 hours).
Q: Is this recipe gluten-free?
A: Use gluten-free soy sauce (tamari) and gluten-free buns. Check cornstarch for gluten-free certification.