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.