Baked Turkey Sliders

I've traveled more this fall both with and without my kids than I have in years and years combined. When I look at the calendar, it gives me a slight sense of panic and it seems like most weeks, I've been preparing for a trip and packing or recovering from a trip and unpacking.  The travel has been awesome - more to come on that.  But, in between the busy weekend trips, ordinary life hasn't seemed so rushed and we've settled into our fall routine.  My husband and I often comment to each other that there's not much more fun than watching these girls with their huge imaginations, fun ideas, and the activities they enjoy.  Here's a little glimpse into our lives these days:

Nail saloning - what a great dad! 

Belated birthday lunch, nail appointment and shopping trip with Big 

Finding sight words in the grocery store

Dreamy the hamster 

Charlotte's Web Diorama

"Reading" my book in the car

New "owl" masks from New Orleans

I've been on this slider kick - my kids like little sandwiches and having a warm sandwich with a cup of soup or salad is a great fall supper.  It's especially nice for those evenings when we're running around with soccer practice, piano lessons, and other activities.

I was inspired to bake these in the oven after my friend from our book club made little hamburger sliders this way.  It looked so easy when she pulled out a whole pan of burgers from the oven!  This is the version that my kids like.  One of them doesn't enjoy the buttery onion/mustard topping, so I don't brush all of them with the topping before baking.  You could jazz up the filling a little bit by adding additional vegetables, condiments, or toppings before baking, but we usually do that after so everyone can make them just the way they like them.

Baked Turkey Sliders (makes 1 dozen)

12 dinner rolls (I often use the Trader Joe's slider buns or the Kings Hawaiian rolls)
12 slices of deli meat (we use turkey and ham)
12 slices of deli thin cheese (provolone or swiss melt nicely)
1/2 cup butter
2 T sugar
1 T honey mustard
2 T dried onion flakes
1 T poppy seeds

Preheat oven to 400 and lightly spray a 9x13 pan with cooking spray.  Place the bottom half of the dinner rolls or buns on the pan.  Spread the deli meat and cheese evenly over the rolls.  Place the top halves on the bottom halves of the rolls or buns to make sandwiches.

In a small saucepan, melt the butter.  Add the sugar, honey mustard, dried onion and poppy seeds and stir constantly until the sugar is dissolved and the mixture has slightly thickened.  Remove from heat.  Use a brush to brush the tops of the buns with the butter/onion mixture.

Bake until the tops are golden brown and the filling is melty - about 15 minutes.