Move Over Rachel, 2020 is a Year For Changing This Sandwich Up...
Bursting with flavor and unbelievably good taste, these Sage Turkey Sliders are a delicious spin-off on the Classic Rachel Sandwich (sometimes called turkey Reubens).
IMPORTANT UPDATE: November 1, 2022
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An Updated Rachel Sandwich for A Year When Nothing is Ordinary
Over the years, we’ve made many Rachel sandwiches following “normal” holidays with tons of turkey leftovers. Filling slices of rye bread with roast turkey, coleslaw or sauerkraut, tangy Russian dressing, and swiss cheese, then grilling it all until the cheese melts and the bread turns golden brown.
But the holidays this year have changed like everything else, so despite the same-old that we’ve done in the past, we’re exploring new ideas and recipes for making many of our favorite holiday foods and our pared-down celebrations memorable by switching things up a bit.
Looking for a #tasty #TurkeySandwich? Sage #GroundTurkey #Sliders are so #yummy with #AppleCarrotSlaw and #CranberryMayo! #Foodies try this #Delicious #GlutenFree #Recipe! #CookingGfreeDeliciously #CookingWithWildtree
For one of those holiday-ish meals, these Sage Turkey Sliders piqued my interest – they’re just the right size sandwich for smaller appetites, and they’re equally fantastic as a fun-to-eat appetizer for scoring BIG on the home front when celebrating touchdowns!
Instead of making a classic roast turkey Rachel sandwich this week, I got the chance to mix things up with the recipe for Sage Turkey Sliders with Cranberry Mayo from Wildtree. But rather than following the suggested recipe exactly, I’m changing it slightly to make it with a little more influence from the traditional Rachel sandwich.
Reuben or Rachel?
The Reuben is a grilled sandwich traditionally made on rye bread with a filling of corned beef, Swiss cheese, sauerkraut, and Russian dressing. The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread. Diana Rattray of Spruce Eats.
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About These Sage Turkey Sliders
Following cues from the classic Rachel sandwich, this version adds a crunchy apple carrot slaw in place of the spring mix from the Wildtree recipe used in assembling the sliders. I’ve also enhanced the slider bun taste factor by replicating some of the rye bread flavors, brushing them with a buttery sauce seasoned with caraway seeds, onion, garlic, and seasonings to brush over the top before warming. For the final touch, creamy Swiss cheese adds another flavor layer that pairs wonderfully with the cranberry mayo.
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Enjoy watching the #CookingGfreeDeliciously video, then click on over to make all eight of the delicious recipes featured in the November Cooking Collection.
How to Make Sage Turkey Sliders
The No-Mayo Crunchy Apple Carrot Slaw
For timing’s sake, you will want to make the crunchy Apple Slaw first so that all of the ingredients have a chance for the flavors to blend while you’re making everything else. To make it, simply add all the slaw ingredients into a medium-size bowl and stir to combine. Then refrigerate until needed. It’s just that simple. This slaw adds a fresh, crispness with a unique sweet and sour taste to the sliders, so it’s worth the extra effort to include it on this yummy slider sandwich.
To make the Slider Patties
Next comes the Sage Turkey Slider Patties. Combine the ground turkey, Rancher Steak Rub, and sage in a large bowl. Shape the turkey mixture into small patties, making them a little larger in diameter than the bottom bun size you are using. If you’re not sliding the formed patties straight into the skillet, I found that placing them on wax paper squares makes it a lot easier to get them off the plate when you’re ready to cook them.
To cook, heat the oil in a large nonstick skillet over medium heat. Add the turkey slider patties, cooking for 3-5 minutes on each side, or until cooked through to an internal temperature of 165°. When done cooking, turn the heat off, and top each patty with a slice of swiss cheese, so it starts to get melty.
Slider Buns
Finding gluten-free slider buns was difficult, so I opted to use gluten-free ciabatta buns instead. The ciabatta buns are soft and pillowy and are not quite as large as a hamburger bun.
To re-create some taste of rye bread, you will create a buttery sauce for making the buns extra flavorful, golden, and crisp.
Use a small bowl to combine the melted butter, caraway seeds, Worcestershire sauce, Absolutely Onion Blend, Garlic Galore Blend, and the Rancher Steak Rub. Stir to combine.
Using a serrated knife, slice across the center of each bun, so you have one top and one bottom piece. Separate the buns’ top and bottom halves, then place them on a baking sheet with the tops and bottoms facing up. Next, brush each piece on the outside with the buttery sauce before warming at 325° for about 5 minutes.
Easy-Peasy Cranberry Mayo
Meanwhile, as the slider patties are cooking (you will probably want to flip them over about now), and the buns are heating, now is a perfect time to whip up the Cranberry Mayo sauce to dress the sliders. To make it, you’re going to use real mayonnaise because salad dressing would be way too sweet.
You will use equal parts of mayonnaise and Spiced Cranberry Jam. About ¼ cup of each should be enough for this recipe, but it’s also great to spread on other sandwiches and meats too! So if you decide to make a little more, that’s okay; it will stay fresh-tasting for about a week when kept covered in the refrigerator to use with other foods.
Picture the recipe step-by-step...
Combine the ground turkey, Rancher Steak Rub, and sage in a large bowl.
Shape the turkey mixture into small patties, making them a little larger in diameter than the bottom bun size you are using. If you’re not sliding the formed patties straight into the skillet, I found that placing them on wax paper squares makes it a lot easier to get them off the plate when you’re ready to cook them.
To cook, heat the oil in a large nonstick skillet over medium heat. Add the turkey slider patties, cooking for 3-5 minutes on each side, or until cooked through to an internal temperature of 165°.
When done cooking, turn the heat off, and top each patty with a slice of swiss cheese, so it starts to get melty.
Using a serrated knife, slice across the center of each bun, so you have one top and one bottom piece. Separate the buns’ top and bottom halves, then place them on a baking sheet with the tops and bottoms facing up.
Brush each piece on the outside with the buttery sauce before warming at 325° for about 5 minutes.
The buns are baked in the oven until they’re hot, melty, golden, and crisp — Yum!
Use equal parts of mayonnaise and Spiced Cranberry Jam. About ¼ cup of each is plenty for this recipe.
There you have it! A tasty, gluten-free turkey slider that is deliciously irresistible!
Here Is Where These Sage Turkey Sliders Come Together
To Assemble
- Remove the warmed buns from the oven, then place the bottom halves on a serving platter or plate and spread on a cranberry mayo layer.
- Then, place the sliders with the melty cheese onto the bottom bun.
- Next comes a layer of crunchy apple slaw. You’ll use about an ice-cream scoop full for each slider.
- Add another dollop of cranberry mayo over the top, then put the lid on each slider with the warm buttery ciabatta top bun.
Craving More Sandwich Ideas?
Here are more crowd-pleasing sandwiches you’re sure to love!
Southwest Rodeo Burgers with Spicy Rodeo Aioli Sauce
Ground Bologna With Pickles & Onions
Grilled & Filled Wisconsin Cheesy Goodie Burgers
Mango Pineapple Fresca Salsa Over All-American Hotdogs & Cauliflower Rice
There you have it! A tasty, gluten-free turkey slider that is deliciously irresistible!
Whether you’re making appetizers for celebrating touchdowns with a crowd or looking to satisfy a burger craving with a healthier version without sacrificing flavor, these Sage Turkey Sliders fit the bill. Enjoy!
XXO
Kymberley
P.S. Have you tried this recipe? Click the blue-green comment bubble at the bottom left corner of your screen to let me know your thoughts in the comment area below. I would love to hear!
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Learn how to adjust the serving size, CLICK HERE
Sage Turkey Sliders with Apple Carrot Slaw & Cranberry Mayo
EQUIPMENT
- Large skillet
- Baking Pan
- Cutting Board
- Utensils (Cooks Knife, Measuring Cups & Spoons, Whisk, Spatula)
INGREDIENTS
For the Apple Slaw
- 1 large Honeycrisp Apple cut into thin strips
- 1 Carrot grated
- 1 Green Onion diced
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 ½ teaspoons Honey
- ½ teaspoon Thyme
- 1 tablespoon Olive Oil
- ⅛ teaspoon Kosher Salt (pinch)
For the Sliders
- 1 pound ground Turkey
- 1 ½ teaspoon Rancher Steak Rub*
- 2 tablespoons Sage chopped, or 2 teaspoons dried sage
- 1 tablespoon Grapeseed Oil
- 5 slices Baby Swiss Cheese
For the Cranberry Mayo
- ¼ cup gluten-free Mayonnaise
- ¼ cup Spiced Cranberry Jam*
For the Slider Buns
- 5 gluten-free Slider buns I used Schär gluten-free Ciabatta buns
- 3 tablespoons Unsalted Butter
- 1 teaspoon gluten-free Worcestershire sauce
- 1 teaspoon Caraway Seeds
- 1 teaspoon Absolutely Onion Blend*
- 1 teaspoon Garlic Galore Blend*
- ½ teaspoon Rancher Steak Rub*
INSTRUCTIONS
- Add all the slaw ingredients into a medium-size bowl and stir to combine. Cover and refrigerate for the flavors to blend.
- Combine the ground turkey, Rancher Steak Rub, and sage in a large bowl. Shape the turkey mixture into small patties, making them a little larger in diameter than the bottom bun size you are using. Heat the oil in a large nonstick skillet over medium heat. Add the turkey slider patties, cooking for 3-5 minutes on each side, or until cooked through to an internal temperature of 165°. When done cooking, turn the heat off, and top each patty with a slice of swiss cheese, so it starts to get melty.
- Meanwhile, in a small bowl, combine the melted butter, caraway seeds, Worcestershire sauce, Absolutely Onion Blend, Garlic Galore Blend, and the Rancher Steak Rub. Stir to combine.
- Using a serrated knife, slice across the center of each bun, so you have one top and one bottom piece, making the bottom half slightly thicker than the top half. Separate the buns’ top and bottom halves, then place them on a baking sheet with the tops and bottoms facing up. Brush each bun with the buttery sauce, then place in a 325° preheated oven to warm for about 5-7 minutes.
- In another small bowl, mix the mayonnaise and Spiced Cranberry Jam, set aside.
- Remove the warmed buns from the oven, then place the bottom halves on a serving platter or plate and spread on a cranberry mayo layer.
- Then, place the sliders with the melty cheese onto the bottom bun.
- Next comes a layer of crunchy apple slaw. Using an ice-cream scoop, use one scoopful for each slider.
- Add another dollop of cranberry mayo over the top, then put the lid on each slider with the warm buttery ciabatta top bun, and serve immediately.
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KITCHEN NOTES
Nutrition
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