Pesto Swiss and Turkey Skillet Sliders is an easy, shareable one-pan recipe that is filled with fresh turkey, pesto, swiss, and honey on sweet Hawaiian rolls. All you need is a castiron skillet and a few ingredients to make these savory turkey sliders.
I am a huge fan of a one-pan recipe, especially if that recipe is tasty and shareable. When it comes to fun finger food, one of my go-to recipes is Pesto Swiss and Turkey Skillet Sliders. Baking the sliders in a skillet makes for a cute and inviting presentation, so everyone feels they can dive right in and help themselves!
These Turkey & Swiss Skillet Sliders are perfect for a last-minute get-together, Super Bowl party, or a movie night at home. Their adorable size and flavorful ingredients make it hard to eat just one. No matter the occasion, I can guarantee they'll be a hit!
Ingredients For Pesto Swiss And Turkey Skillet Sliders
Pesto Swiss and Turkey Sliders consist of fresh, delicious ingredients you can get year-round.
- Hawaiian Rolls - Instead of hamburger buns or dinner rolls, I use King's Hawaiian rolls. The combination of Hawaiian bread and honey adds sweetness to the sliders that is a pleasant contrast to the garlicky pesto and sharp Swiss cheese.
- Oven Roasted Turkey - Sliced roasted turkey is a flavorful lean meat that complements the light and fluffy Hawaiian rolls. You can also use baked turkey breast or other variations at your local butcher or grocer.
- Swiss Cheese - Swiss cheese has just the right amount of funk and buttery notes, making it the right choice for a slider. You can also substitute for your own favorite cheese, like cheddar, muenster, pepper jack, or mozzarella.
- Pesto - Fresh pesto is a no brainer when it comes to adding flavor to a simple dish. My favorite pestos to use for Pesto Swiss And Turkey Skillet Sliders include the classic 5-Minute Pesto and the California-inspired 5-Minute Kale Walnut Pesto. If you don't have the ingredients to make your own pesto, opt for a jar of high-quality pesto.
How to Make Pesto Swiss And Turkey Skillet Sliders
Pesto Swiss And Turkey Skillet Sliders are almost too easy to make. I make them all the time for a weeknight meal with a side salad or a game day at home. They only require a skillet, 20 minutes, and a few simple steps:
- Preheat the Oven - Preheat the oven to 350° F.
- Prepare the Castiron Skillet - In a 10-inch cast-iron skillet, arrange the bottom slices of the rolls to fit. Evenly spread pesto on the slices.
- Assemble the Sliders in the Skillet - Fold turkey slices in half, then in half again. Place 1-2 slices on each roll, depending on the thickness of the slice. Tear or cut the Swiss cheese into squares. Place 1-2 slices on top of the turkey.
- Add the Honey - Drizzle honey on top of the cheese and turkey, then cover each slider with the tops of the rolls.
- Add Melted Garlic Butter - In a small mixing bowl, whisk butter and garlic powder. Drizzle the butter mixture evenly over the sliders.
- Bake the Sliders and Serve - Place the sliders in the oven for 10-12 minutes, or until the sliders are golden and the cheese is melted. Sprinkle with chives, finishing salt, and freshly cracked pepper. Serve immediately.
Equipment to Make Skillet Sliders
Skillet sliders require only a few pieces of equipment, including a cast iron skillet, a small mixing bowl, and an oven mitt or dish towel to handle the hot skillet.
If you don't have a skillet, don't worry! You can use a pie dish, baking dish, or a baking sheet instead.
To explore more kitchen items to make your kitchen complete, head to my shop: Kat’s Kitchen Essentials.
How to Store and Reheat Skillet Sliders Leftovers
If you have Pesto Swiss And Turkey Skillet Sliders leftovers, store them in an air-tight container in the refrigerator for up to 1 day. To reheat, remove from the refrigerator and let them thaw about 5 minutes. Place them in a 200 F degree oven and heat for 5-7 minutes.
What Can I Eat with Pesto Swiss And Turkey Skillet Sliders?
Since Pesto Swiss and Turkey Skillet Sliders are light and lean, you can easily pair them with a hot bowl of Healthy Turkey Chili. They're also a great match for a salad, like Italian Summer Pasta Salad, Harvest Quinoa Salad with Arugula, or Kale Harvest Salad.
Should Sliders Be Served Warm?
Pesto Swiss and Turkey Skillet Sliders taste best when served warm. When warmed, the flavors are much more enhanced than when served cold. Plus, who doesn't love to bite into warm and melted swiss cheese and a toasty Hawaiian roll?
What Slider Variations Could I Make?
There are endless possibilities to sliders! Here are some of my favorites:
- Skillet Sliders with sliced turkey, cheddar, and tomatoes
- Skillet Sliders with mozzarella, 5-Minute Pesto, sun-dried tomatoes, and truffle salt
- Skillet Sliders with sliced Roasted Chicken with Meyer Lemon, pepper jack, and spinach
Pesto Swiss and Turkey Skillet Sliders
Ingredients
- 12 King's Sweet Hawaiian Rolls sliced crosswise
- ½ pound Sliced Oven Roasted Turkey 10-12 slices
- ⅓ pound Sliced Swiss Cheese 6-8 slices
- 3 tbsp Fresh pesto
- 2 tbsp Honey
- 4 tbsp butter melted
- ½ tsp garlic powder
- ¼ tsp finishing salt
- 3 tbsp chives thinly sliced
- ¼ tsp freshly ground pepper
Instructions
- Preheat the oven to 350° F.
- In a 10-inch cast-iron skillet, arrange the bottom slices of the rolls to fit. Evenly spread pesto on the slices.
- Fold turkey slices in half, then in half again. Place 1-2 slices on each roll, depending on the thickness of the slice. Tear or cut the Swiss cheese into squares. Place 1-2 slices on top of the turkey.
- Drizzle honey on top of the cheese and turkey, then cover each slider with the tops of the rolls.
- In a small mixing bowl, whisk butter and garlic powder. Drizzle the butter mixture evenly over the sliders.
- Place the sliders in the oven for 10-12 minutes, or until the sliders are golden and the cheese is melted. Sprinkle with chives, finishing salt, and freshly cracked pepper. Serve immediately.
Notes
This page may contain affiliate links. Pasta Ragazza will receive a small commission at no extra cost to you if you click on one of the above product links and complete a purchase. I only share products I use myself and believe in. Thank you for supporting Pasta Ragazza.
Editor's note: this recipe was originally published in February 2019.
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