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

Scale

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.

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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.