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.