If you love a classic Italian grinder sandwich, you’re going to love these easy Italian Grinder Sliders. They take all the delicious flavors of a deli-style grinder and turn them into a warm, cheesy slider!

The best part of these sliders is the grinder topping! A creamy Parmesan dressing is tossed with crisp shredded iceberg lettuce, tangy banana peppers, and thinly sliced red onion. It’s spooned over the warm meat and cheese just before serving, giving every bite that classic Italian grinder flavor and irresistible crunch.

These easy sliders are perfect for game days, parties, family gatherings, lunch, or a weeknight dinner. They come together with simple deli ingredients and are ready in under 40 minutes. They’re cheesy, savory, buttery, and guaranteed to disappear fast!

ITALIAN GRINDER SLIDERS

These Italian Grinder Sliders take everything you love about a classic Italian grinder and turn it into an easy, shareable meal. Hawaiian rolls are layered with Genoa salami, deli turkey, pepperoni, and provolone cheese before being topped with a savory garlic butter and baked until the cheese is perfectly melted.

While the sliders bake, the grinder topping comes together with mayonnaise, red wine vinegar, Italian seasoning, Parmesan cheese, crisp iceberg lettuce, banana peppers, and red onion. The creamy, tangy topping is spooned over the warm meat and cheese just before serving for the perfect finishing touch.

Find my expert tips on how to make the best Italian Grinder Sliders below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Easy Italian Grinder Sliders

Classic Italian Grinder Flavor: All the savory meats, melted cheese, tangy peppers, and creamy grinder topping you love in one delicious slider.

Easy to Make: Simple deli ingredients come together quickly for an easy meal or party appetizer.

Perfect For Sharing: Great for game days, parties, potlucks, family gatherings, lunches, and easy dinners.

Ingredients

• 12 King’s Hawaiian rolls (or any good quality dinner rolls)
• 8 slices Genoa salami
• 6 slices deli turkey
• 12 slices deli pepperoni
• 8 slices provolone cheese

Garlic Butter Topping

• 5 Tablespoons salted butter, melted
• 1 teaspoon garlic powder
• 1/2 Tablespoon chopped parsley
• ½ teaspoon red pepper flakes, optional

Grinder Topping

• ⅓ cup mayonnaise
• 2 Tablespoons red wine vinegar
• ⅓ cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• 3 cups iceberg lettuce, finely shredded
• ½ cup banana peppers, chopped, plus 2 tablespoons of the juice
• ¼ cup red onion, thinly sliced

Instructions

Preheat the oven to 350°F.

Slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible. Place the bottom half of the rolls into a 9×13-inch baking dish.

Layer the salami, turkey, provolone cheese, and pepperoni evenly over the rolls. Place the top half of the rolls back on.

For the Garlic Butter Topping

In a small bowl, combine the melted butter, garlic powder, parsley, and red pepper flakes, if using. Stir until well combined, then generously brush the garlic butter over the tops of the rolls.

Cover the baking dish with foil and bake for 20 minutes, or until the cheese is melted and the sliders are heated through.

For the Grinder Topping

While the sliders are baking, prepare the grinder topping. In a large bowl, combine the mayonnaise, red wine vinegar, Italian seasoning, banana pepper juice, and Parmesan cheese. Whisk until smooth. Taste and adjust the seasoning, if desired.

Add the shredded iceberg lettuce, chopped banana peppers, and sliced red onion to the dressing. Toss until the vegetables are evenly coated.

Remove the sliders from the oven and carefully lift off the top buns. Spoon the grinder topping evenly over the meat and melted cheese. Replace the top buns, slice into individual sliders, and serve immediately. Enjoy!

Servings

Yields 12 sliders (Serves 6)

Storage

These sliders are best enjoyed immediately, just like a classic Italian grinder from a deli. If you plan to save leftovers, keep the grinder topping separate from the baked sliders. Adding the topping before storing will cause the lettuce to wilt and can make the sliders soggy.

Store the baked sliders and grinder topping separately in airtight containers in the refrigerator. Reheat the sliders and assemble with fresh grinder topping just before serving.

Holly’s Tips for the Best Italian Grinder Sliders

Use Soft Dinner Rolls: King’s Hawaiian rolls are my favorite for these sliders because they’re soft, slightly sweet, and pair perfectly with the savory Italian meats and tangy grinder topping.

Don’t Skip the Foil: Covering the sliders while they bake helps the cheese melt evenly and keeps the rolls from becoming too toasted before the filling is heated through.

Use Fresh Parmesan: Freshly grated Parmesan melts into the grinder dressing and gives it much better flavor than pre-shredded Parmesan.

Shred the Lettuce Finely: Finely shredded iceberg lettuce makes the grinder topping easier to spoon over the sliders and gives every bite the perfect amount of crunch.

Add the Grinder Topping Just Before Serving: For the best texture, wait until the sliders are ready to serve before adding the grinder topping. This keeps the lettuce crisp and the rolls from becoming soggy.

Adjust the Heat: The red pepper flakes are optional, but I love the little kick they add to the garlic butter. Add more or less depending on how spicy you like your sliders.

Frequently Asked Questions

Can I make Italian Grinder Sliders ahead of time? Yes! You can assemble and bake the sliders ahead of time, but wait to prepare and add the grinder topping until just before serving. Store the topping separately so the lettuce stays crisp and the sliders don’t become soggy.

Can I use a different type of roll? Absolutely. King’s Hawaiian rolls are my favorite because they’re soft and slightly sweet, but any good quality, soft dinner rolls or slider buns will work.

Can I use different meats or cheese? Definitely! You can swap the turkey for ham or add other Italian deli meats such as capicola. Provolone is classic, but mozzarella or an Italian cheese blend would also be delicious.

Can I make these sliders without the grinder topping? You can, but the grinder topping is what gives these sliders their signature flavor! The creamy, tangy dressing, crisp lettuce, banana peppers, and red onion add a delicious contrast to the warm, cheesy meat filling.

How do I store leftover Italian Grinder Sliders? Store the baked sliders and grinder topping separately in the refrigerator. Reheat the sliders and add fresh grinder topping just before serving. This prevents the lettuce from wilting and the rolls from becoming soggy.

Can I make the grinder topping ahead of time? Yes! The grinder topping can be prepared ahead of time and stored covered in the refrigerator. For the best texture, give it a quick stir before spooning it over the warm sliders.

Similar Recipes

Love easy sliders? Try my Ham and Cheese Sliders for another delicious, cheesy favorite.

Looking for more party food? These Bacon Cheeseburger Sliders and Cheesesteak Sliders are always a hit.

Craving more Italian-inspired flavors? Don’t miss my Italian Sub Salad and Tuscan Pasta Salad!

Have You Made These Italian Grinder Sliders?

Leave a review below, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse #ItalianGrinderSliders #LifeInTheLofthouse

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Italian Grinder Sliders

Italian Grinder Sliders are loaded with salami, turkey, pepperoni, and melty provolone on soft Hawaiian rolls, finished with creamy grinder salad and a buttery garlic topping!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 12 King's Hawaiian rolls (or any good quality dinner rolls)
• 8 slices Genoa salami
• 6 slices deli turkey
• 12 slices deli pepperoni
• 8 slices provolone cheese

Garlic Butter Topping

• 5 Tablespoons salted butter melted
• 1 teaspoon garlic powder
• 1/2 Tablespoon chopped parsley
• 1/2 teaspoon red pepper flakes optional

Grinder Topping

• 1/3 cup mayonnaise
• 2 Tablespoons red wine vinegar
• 1/3 cup freshly grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 3 cups finely shredded iceberg lettuce
• 1/2 cup banana peppers chopped (plus 2 Tablespoons of the juice)
• 1/4 cup thinly sliced red onion

Instructions

• Preheat the oven to 350°F. Slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible. Place the bottom half of the rolls into a 9×13-inch baking dish.
• Layer the salami, turkey, provolone cheese, and pepperoni evenly over the rolls. Place the top half of the rolls back on.

For the Garlic Butter Topping

• In a small bowl, combine the melted butter, garlic powder, parsley, and red pepper flakes, if using. Stir until well combined, then generously brush the garlic butter over the tops of the rolls.
• Cover the baking dish with foil and bake for 20 minutes, or until the cheese is melted and the sliders are heated through.

For the Grinder Topping

• While the sliders are baking, prepare the grinder topping. In a large bowl, combine the mayonnaise, red wine vinegar, Italian seasoning, banana pepper juice, and Parmesan cheese. Whisk until smooth. Taste and adjust the seasoning, if desired.
• Add the shredded iceberg lettuce, chopped banana peppers, and sliced red onion to the dressing. Toss until the vegetables are evenly coated.
• Remove the sliders from the oven and carefully lift off the top buns. Spoon the grinder topping evenly over the meat and melted cheese. Replace the top buns, slice into individual sliders, and serve immediately. Enjoy!

Notes

Yields 12 sliders

Serves 6

The post Italian Grinder Sliders appeared first on Life In The Lofthouse.

BBQ Chicken Salad Wraps are my go-to for a quick snack or an easy weeknight dinner. They’re perfect for those busy days when cooking feels like the last thing you want to do, especially in the summer heat, when turning on the oven is the last thing on your mind. Best of all, this BBQ chicken salad recipe comes together in under 20 minutes with little prep time.

BBQ CHICKEN SALAD WRAPS

The heart of these BBQ wraps is the chicken salad mixture, made with tender, juicy chicken, sweet corn, black beans, ripe tomatoes, sharp cheddar cheese, and a perfect blend of BBQ sauce and creamy ranch dressing. The best part? You can make the chicken mixture ahead of time and keep it chilled in the fridge, so when hunger strikes, assembly takes just a few minutes. We love using whole wheat tortillas, but white tortillas, flavored wraps, or flatbreads work just as well. Serve them alongside baked sweet potato fries, a crisp garden salad, or fresh fruit for a complete and satisfying meal.

Find my expert tips on how to make homemade BBQ chicken salad wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This BBQ Chicken Salad Wraps Recipe:

• Quick & Easy: These BBQ chicken wraps are ready to go in under 30 minutes, perfect for busy lunches and weeknight dinners. 
• Classic BBQ Flavors: If you enjoy the smoky sweetness of BBQ sauce paired with creamy ranch dressing, you will love these chicken salad wraps.
• Customizable: You can make these wraps as hearty or as light as you’d like. Add grilled chicken, use high-fiber or gluten-free wraps, or add your favorite toppings.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 2 large boneless, skinless chicken breasts, diced
• salt & pepper, to taste
• 3/4 cup frozen corn, thawed
• 3/4 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 large whole wheat or flour tortillas
• shredded romaine lettuce

Instructions

Heat oil in a large skillet over medium-high heat.

Season chicken breasts with salt and pepper, then place in the heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. (You could also grill the chicken if you’d rather.)

In a large bowl, combine the diced cooked chicken, corn, black beans, tomatoes, and shredded cheese. Mix until combined. Drizzle BBQ sauce and ranch dressing over the mixture and toss until evenly coated.

Place the desired amount of lettuce on top of a tortilla and then a couple of large spoonfuls of chicken mixture.

Roll up burrito style. Serve and enjoy!

Servings

Serves 6

Storage and Reheating

Store leftover chicken, beans, corn, and cheese mixture in an airtight container in the refrigerator for up to 2 days. Store the tortillas separately to prevent sogginess. When ready to serve, assemble the wraps fresh by layering lettuce on the tortilla, adding the chicken mixture, and rolling tightly. Don’t freeze fully assembled wraps.

Holly’s Tips for The Best BBQ Chicken Salad Wraps:

• Use High-Quality Boneless, Skinless Chicken Breasts: Use fresh, boneless, skinless chicken breasts for juicy, tender meat.
• Avoid Overcooking The Chicken: Overcooked chicken becomes dry. Cook just until the juices run clear. This locks in moisture and makes every bite tender.
• Adjust Dressing As Needed: The sweet and smoky BBQ sauce pairs perfectly with creamy ranch dressing. Adjust the amount to your taste for a lighter or richer wrap. Add a squeeze of lime or a pinch of chili flakes for an extra kick.
• Make It More Healthy: Using whole wheat tortillas, lean chicken breast, fresh vegetables, and moderate amounts of BBQ sauce and ranch dressing makes these wraps a balanced, protein-packed meal. You can also reduce cheese or dressing for a lighter option.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Sticky Chicken Finger Wraps. They are amazing!

Wanting something different? These Greek Chicken Wraps are loaded with veggies, seasoned grilled chicken, and Tzatziki sauce, all wrapped inside a warm flatbread.

Can’t get enough of wrap recipes? Make these highly-rated recipes: Strawberry Chicken Wraps, Grilled Cheeseburger Wraps, Taco Lettuce Wraps, and Turkey Ranch Club Wraps.

Have you made this BBQ Chicken Salad Wraps recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BBQChickenSaladWraps #LifeInTheLofthouse

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BBQ Chicken Salad Wraps

BBQ Chicken Salad Wraps are a quick, no-fuss meal packed with chicken, black beans, corn, tomatoes, and cheese—perfect for busy days or warm nights!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 tablespoon olive oil
• 2 large boneless, skinless chicken breasts diced
• salt & pepper to taste
• 3/4 cup frozen corn thawed
• 3/4 cup black beans drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 large flour or whole wheat tortillas
• shredded romaine lettuce

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken breasts with salt and pepper, then place in heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. (*You could also grill the chicken if you’d rather.)
• In a large bowl, combine diced chicken, corn, black beans, tomatoes and shredded cheese. Mix until combined. Drizzle BBQ sauce and ranch dressing over mixture and toss until evenly coated.
• Place desired amount of lettuce on top of a tortilla and then a couple large spoonfuls of chicken mixture. Roll up burrito style. Serve and enjoy!

Recipe by: 5 Boys Baker.com.

The post BBQ Chicken Salad Wraps appeared first on Life In The Lofthouse.

Chicken Caesar salad is one of my favorite salads. It’s so simple, with really outstanding flavor. I turned it into this sandwich that I make often! This time, I went another route and turned it into these Crock Pot Chicken Caesar Wraps. They were equally delicious.  

CROCK POT CHICKEN CAESAR WRAPS

One of the great things about this recipe is that the chicken is cooked in the crockpot. It’s a great way to slow cook while you can go about your day. At the last minute, you stir in your favorite Caesar dressing, and dinner is done!

All you need for these heavenly wraps are large flour tortillas (a spinach tortilla would be even better!), green leaf lettuce, shredded Parmesan cheese, and Caesar chicken. It is super simple and super yummy. They make for an easy lunch or dinner!

MORE DELICIOUS WRAP RECIPES YOU MAY LIKE:

Turkey Ranch Club Wraps

Sticky Chicken Finger Wraps

Strawberry Chicken Wraps

Chicken Bacon Ranch Lettuce Wraps

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Crock Pot Chicken Caesar Wraps

These Crock Pot Chicken Caesar Wraps are filled with tender Caesar chicken, fresh lettuce, and Parmesan in every bite.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Servings 6

Author Holly

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup water
• 1 cup Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 3 cups chopped green leaf OR romaine lettuce
• 6 large flour tortillas

Instructions

• Spray the inside of crock pot with cooking spray. Pour the 1/2 cup water inside. Place the chicken breasts in the water, and cover crock pot with lid.
• Cook on low heat 3 to 4 hours. OR on high heat for 2 hours. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove chicken from crock pot and then shred chicken. Pour water out of the crock pot.
• Place shredded chicken back in the crock pot. Pour the Caesar dressing over the chicken. Stir to combine. Cover with lid, and cook for 30 minutes on low heat, or until heated through.
• Top each tortilla with 1/2 cup of lettuce, a little Parmesan cheese, and 1/2 cup of Caesar chicken. Wrap up tightly and serve!

The post Crock Pot Chicken Caesar Wraps appeared first on Life In The Lofthouse.

It was a little difficult to take a good picture of this Stuffed French Bread, but I HAD to share the recipe. It was so delicious! A cheesy and flavorful ground beef mixture piled inside French bread. Holy moly, so good! It’s even better if you use my homemade French bread recipe!

STUFFED FRENCH BREAD

Another reason I love this comforting stuffed bread so much is that it’s one of those easy 30-minute meals. Perfect for those tired, stressful, I-don’t-feel-like-cooking nights. The beef mixture requires a skillet prep of around 20 minutes, then you pop it in the oven for another 10 or so. After that, you’re on your way to a crispy on the outside, soft on the inside, delicious hot sandwich!

Ingredients

• 1 loaf French bread
• 1 pound lean ground beef
• 2 Tablespoons dried minced onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can (10 ounces) cream of celery soup
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 1/2 cups freshly grated cheddar cheese
• 1/2 Tablespoon freshly chopped parsley (optional)

Instructions

Preheat the oven to 350 degrees F.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.

Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine.

Set the two halves of French bread onto a large baking sheet. Set aside.

Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the bread.

Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

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Stuffed French Bread

French bread stuffed with a cheesy and flavorful hamburger mixture. Slice into pieces and serve like sandwiches!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 loaf French bread
• 1 pound lean ground beef
• 2 Tablespoons dried minced onion (or freshly diced white onion)
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can (10 ounces) cream of celery soup (or cream of mushroom or chicken soup)
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon each of salt and pepper
• 1 ½ cups freshly grated cheddar cheese
• 1/2 Tablespoon chopped parsley optional

Instructions

• Preheat oven to 350° F.
• Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.
• Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine.

  Set the two halves of french bread onto a large baking sheet. Set aside.
• Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the bread.
• Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

The post Stuffed French Bread appeared first on Life In The Lofthouse.

If you find yourself with a fridge full of Thanksgiving leftovers, my Turkey Cranberry Sliders will be your saving grace. After a big holiday feast, some might wonder how to keep the celebration going with the extra turkey and cranberry sauce leftover. These Thanksgiving leftovers sliders are the perfect solution! Not only are they quick and easy to make, but they’re also bursting with flavors that capture the essence of the holidays. They’re so tasty and satisfying that you might find yourself making these well into the holiday season, long after the turkey and cranberry sauce have disappeared. This homemade turkey and cranberry sliders recipes shines as leftovers or as a main dish for your Thanksgiving spread.

TURKEY CRANBERRY SLIDERS

The beauty of these sliders lies in their simplicity and versatility. Using Hawaiian sweet rolls or any leftover rolls gives them a soft base that complements the savory turkey and sweet cranberry sauce. Layered with melted Mozzarella cheese and brushed with a flavorful butter glaze, every bite is packed with warmth, creaminess, and holiday cheer.

These sliders can work for many occasions stretching beyond Thanksgiving and Christmas. Hosting guests over the holiday weekend? Make a big batch of these to feed a hungry group. Need something to take to a potluck? These sliders transport easily and stay warm for a while. Best of all, the dish is incredibly customizable. Swap out the cheese or add more toppings to suit your personal preferences. Make a batch, sit back, and watch them disappear, because with these sliders on the table, the holiday cheer will last long after Thanksgiving has ended!

Find my expert tips on how to make turkey cranberry sliders below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Turkey Cranberry Sliders Recipe:

• Quick and Easy Holiday Recipe: Perfect for using Thanksgiving leftovers, these sliders come together in under 30 minutes for stress-free entertaining.
• Classic Thanksgiving Flavors: Sweet Hawaiian rolls, savory stuffing, tender leftover turkey, tangy cranberry sauce, and gooey mozzarella capture the best of the holiday in every bite.
• Family- and Crowd-Pleasing: Ideal for holiday parties, post-Thanksgiving brunch, or game day, these sliders are sure to be a hit with adults and kids alike.
• Buttery, Flavor-Packed Topping: A mixture of melted butter, honey mustard, Worcestershire sauce, and minced onion adds rich, festive flavor.
• Festive Presentation: Topped with poppy seeds and fresh chives, these sliders look as good as they taste on your Thanksgiving table.

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any homemade dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey, shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter, melted
• 1/2 Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• 1/2 Tablespoon dried minced onion
• 1/2 teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.

Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.

Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.

Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.

Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

Servings

This recipe yields 12 sliders, making it perfect for feeding a small crowd or family. With 6 servings in total, each person can enjoy two satisfying sliders, just the right portion for lunch, dinner, or even a hearty snack.

Serving Suggestions

These mini sandwiches are versatile and can be enjoyed in various ways. Here are some ideas to elevate your meal:  

Pair with a Side Salad: A crisp green salad with a light vinaigrette can balance the richness of the sliders.  

Serve with Sweet Potato Fries: Keep the holiday flavors going by serving these with a side of baked or fried sweet potato fries.  

Holiday Brunch Option: These sliders also make a fantastic addition to a holiday brunch spread. Serve them alongside scrambled eggs, fruit, and mimosas.

Storage and Reheating

These sliders taste best fresh from the oven, but they also store well. If you have leftovers follow these tips:  to store, place any leftover sliders in an airtight container and store them in the refrigerator for up to 3 days. To reheat, warm individual sliders in the microwave for 20 to 30 seconds or reheat them in the oven at 350 degrees F for about 8 minutes to restore their original flavor and texture.

These sliders also make a great meal-prep option if you want to prepare them ahead of time. Simply assemble the sliders, cover them tightly with foil, and refrigerate them overnight. When you’re ready to serve, pop them in the oven as directed.

Holly’s Tips for The Best Turkey Cranberry Sliders:

• Choose The Right Rolls: Hawaiian sweet rolls add a touch of sweetness that pairs perfectly with cranberry sauce, but any soft, sturdy dinner roll works.
• Warm Leftovers: Gently warm the turkey and stuffing before assembling to ensure the sliders heat evenly and the cheese melts beautifully.
• Don’t Overfill: Too much layering can make the sliders difficult to handle and less evenly cooked.
• Brush The Tops Generously: The butter, honey mustard, and Worcestershire mixture keeps the tops golden, flavorful, and slightly crisp.
• Watch The Bake: Remove the foil for the last 2 minutes to lightly brown the tops. Keep an eye so they don’t burn.
• Customize The Cheese: Mozzarella melts well, but Havarti, Monterey Jack, or mild Cheddar are tasty alternatives.
• Garnish For Flair: Poppy seeds and fresh chives add a festive touch that makes your sliders look as good as they taste.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Thanksgiving Leftovers Panini next.

Wanting something a little different? My Ham & Turkey Panini Melt is another delicious holiday sandwich.

Can’t get enough of Cranberry? My Cranberry Fluff makes for a sweet holiday side dish filled with homemade whipped cream, cranberries, and marshmallows.

Looking for more fall recipes? My sweet and fluffy Pumpkin Cornbread is a delicious fall twist on classic cornbread. Serve it with a bowl of chili or soup!

Looking for more Thanksgiving-inspired dishes? Make my Turkey and Stuffing Roll Ups and Crock Pot Turkey and Gravy at your next Thanksgiving.

Have you made this Turkey Cranberry Sliders recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TurkeyCranberrySliders #ThanksgivingRecipes #LifeInTheLofthouse

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Turkey Cranberry Sliders

With every bite of these Turkey Cranberry Sliders, you’ll experience savory turkey, stuffing, sweet cranberry sauce, and buttery rolls. These mini sandwiches are amazing!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey breast shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter melted
• ½ Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• ½ Tablespoon dried minced onion
• ½ teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.
• Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.
• Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.
• Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.
• Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

The post Turkey Cranberry Sliders appeared first on Life In The Lofthouse.

I believe everyone has their own special way to make chicken salad. The varieties are endless and definitely delicious. I like mine pretty simple, and without any nuts, like a lot of recipes have.

Today, I’m sharing my favorite way to make it. My chicken salad is cool, refreshing and so flavorful. It’s the perfect recipe for summer time! One of my favorite ways to enjoy it is between a soft buttery croissant.

CHICKEN SALAD CROISSANT SANDWICHES

These Chicken Salad Croissants are amazing. They make for a great summer lunch, a fabulous bite to serve at baby and bridal showers, or perfect for a delicious oven-free dinner. We make them year round because we love them so much!

PREPARE IN ADVANCE

My best advice is to prepare the chicken salad at least 4 to 6 hours in advance. Overnight is even better! This way all the flavors have a chance to really develop. It’ll be worth the wait. I promise.

LOVE SANDWICHES? HERE ARE MORE RECIPES YOU MAY LIKE:

20+ Delicious Sandwich and Wrap Recipes

Club Sandwiches

Chicken Caesar Sandwiches

Monte Cristos

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Chicken Salad Croissant Sandwiches

Creamy and flavorful chicken salad tucked inside soft, buttery croissants for the ultimate sandwich!

Prep Time 4 hours hours 20 minutes minutes

Servings 8

Ingredients

• 1 ½ pounds cooked, shredded chicken
• 1 ½ cups chopped celery
• 1 ½ cups red grapes halved
• 2 green onions thinly sliced
• 1 cup mayonnaise
• 1/4 cup sour cream or ranch dressing
• 2 Tablespoons fresh dill chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• juice of 1 small lemon
• 8 croissants

Instructions

• Add the shredded chicken, celery, grapes, and green onion to a large bowl. Toss to combine. Set bowl aside.
• In a small bowl, add the mayonnaise, sour cream, dill, salt, pepper, and lemon juice. Whisk together until combined. Pour the dressing over the chicken mixture. Stir until combined.
• Cover and refrigerate at least 4 hours.
• Slice each croissant roll in half. Spread 1/2 cup of chicken salad over bottom half. Top with the other half. Serve and enjoy!

Notes

*Chicken salad stays good covered in fridge for up to 4 days. 

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This recipe for Breakfast Sliders is so delicious and simple to make! The aroma of breakfast being made in the morning can’t be beaten. These little sandwiches have everything that you could possibly want with your morning cup of coffee. Melty cheese, eggs, sausage, and country gravy bookend by fluffy crescent dough.

I think the best part about this recipe is that it makes so many! You could feed a small hungry army, or a hungry family like mine. These are a guilty pleasure of mine, so I’m definitely known to have a few myself. You won’t see me at a fast food joint in the mornings anymore now that I have this recipe!

EGGS

I recommend scrambling the eggs. You can also use scrambled egg whites for a healthier option.

PROTEIN OPTIONS

I love making these with turkey sausage patties to keep the calories lower. If you’re not worried about that then use regular pork sausage. They are also delicious with bacon! You can try a plant-based breakfast sausage for a vegetarian option as well.

ADD SOME HEAT

Sprinkle on some shredded pepper jack cheese, and a pinch of red pepper flakes to add some heat!

ENJOY THIS RECIPE?  HERE ARE A FEW MORE DELICIOUS BREAKFAST OPTIONS!

Scrambled Egg Breakfast Muffins – Protein packed muffins made with scrambled eggs, cheese, ham, and peppers.

Bacon and Queso Breakfast Tacos – Tortillas loaded with bacon, eggs, potatoes, and delicious Queso.

Blueberry Breakfast Cake – A buttermilk based cake loaded with blueberries that pairs very well with a cup of morning coffee.

Cinnamon Roll Pancakes – Fluffy pancakes with a cinnamon and sugar swirl topped with a cream cheese glaze.

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Breakfast Sliders

These delicious Breakfast Sliders are layered with egg, cheese, sausage, and country gravy!

Prep Time 30 minutes minutes

Ingredients

• 2 cans (8 ounces, each) refrigerated crescent roll dough sheets
• 3 large eggs scrambled
• 1 cup shredded Colby-Jack cheese
• 12 small turkey sausage patties cooked
• 1 cup country gravy

Instructions

• Heat oven to 375°F. Grease 2 large baking sheets with cooking spray. Remove dough from both cans. Unroll dough onto the prepared cookie sheets. Using 2-inch-round cookie cutter, cut 12 rounds from each can to make a total of 24 rounds.
• Bake dough rounds for 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool 5 minutes.
• To make each slider, top each of the 12 baked crescent rounds with 2 tablespoons scrambled eggs, a sprinkle of cheese, 1 sausage patty and 1 tablespoon country gravy. Top with the other 12 crescent rounds. Serve warm and enjoy!

Notes

Nutrition Info: 1 slider = 268 calories / 16 fat / 19 carbs / 13 protein 

Recipe yields 12 sliders total. 

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I made these Grilled Cheeseburger Wraps a while ago, but forgot about them until I was scrolling through my camera the other day. I’m sad I didn’t post this  recipe sooner because they were SO good! They are everything you love about a good cheeseburger all wrapped up in a flour tortilla. I think they’re a fun change-up to the every day cheeseburger. 

Grilled Cheeseburger Wraps are filled with lean ground beef, lettuce, tomato, a little cheese, and wrapped in a flour tortilla. They are SO good. You can make them even healthier by using low-carb tortillas and skipping out on the cheese.

These wraps make for a perfect lunch or a quick weeknight dinner. My whole family loves these… well except for my picky 5 year old, but that doesn’t count because she doesn’t eat anything lately. : /

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE WRAP RECIPES!

Strawberry Chicken Wraps

Turkey Ranch Club Wraps

Chicken Lettuce Wraps

Bacon Cheeseburger Wraps

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Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps have all the components of a juicy cheeseburger wrapped up and grilled to perfection—easy, tasty, and perfect for any meal!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 1 pound lean ground beef
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons ketchup
• 1 teaspoon dried minced onion
• pepper and salt to taste
• 4 large flour tortillas
• shredded cheddar cheese
• lettuce
• tomato slices
• sliced red onion
• mustard

Instructions

• Brown and crumble ground beef in a large non-stick skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion, salt and pepper to beef. Stir to combine. Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.
• Sprinkle some cheddar cheese down the center of each tortilla. Divide beef mixture evenly among the four tortillas and place over the cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.
• Place wraps, two at a time, onto a preheated indoor or outdoor grill. Grill for 3 to 5 minutes, or until grill marks and golden-brown.
• Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce, red onion, etc. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy!

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When the restaurant chain Zupas came to town, I had to head there to give it a try. I ordered the Pesto Chicken Sandwich and fell madly in love. It was one of the best things I had eaten in a while. It was so good I decided to make my own at home, with my own little twist, and that’s when these Pesto Chicken Croissants were born. They are absolute heaven and so easy to assemble!

PESTO CHICKEN CROISSANTS

All the flavors from the tender chicken breast, tomato, cheese and creamy pesto will ignite your palate in a beautiful way! Everything is perfectly balanced and stuffed between a buttery croissant. If you’ve never tried having a sandwich made with a croissant, it will soon become your go-to for sandwich making. 

INGREDIENTS

The following is the complete list of ingredients needed to make this fabulous sandwich:

• cooked, shredded chicken breast
• basil pesto
• lite mayo or plain Greek yogurt
• salt and black pepper
• 4 croissants
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced
• 8 ounces mozzarella, sliced

PESTO CHICKEN CROISSANTS

Mix the basil pesto, Greek yogurt, (or mayo, if using) salt and pepper together until combined. Slice the croissant rolls in half. Divide the pesto chicken mixture evenly between all the croissants. Add slices of tomato and one slice of mozzarella cheese to each. Place top half of croissants on top and serve!  

CHICKEN

Bake 2 to 3 chicken breasts in the oven at 450 degrees F. for 15 to 18 minutes. The final cooking time really depends on how thick the chicken breasts are. The internal temperature of the chicken needs to reach 165 degrees F.

You can also use a rotisserie chicken for this recipe. Just pull off all that tender meat and shred. Leftover cooked chicken breast also works great!

PESTO SAUCE

If you are feeling the inspiration to make homemade pesto then this sandwich would taste even better! But store-bought pesto works awesome too.

This recipe is amazing for lunch any day of the week. I love to make these for a picnic out with my family. If I am having a few girlfriends over for lunch I like to make these to serve for everyone. These are truly always a hit!

ENJOY THIS RECIPE? HERE ARE MORE OF MY FAVORITE SANDWICHES!

Sweet BBQ Beef Sandwiches – Tender beef cooked in a sweet and tangy BBQ sauce and root beer.

Chicken Caesar Sandwiches – Slices of chicken with a creamy Caesar dressing and veggies on a ciabatta roll.

Club Sandwiches – A double decker sandwich loaded with ham, turkey, bacon, tomatoes, lettuce, and Colby-jack cheese.

Chicken Salad Croissant Sandwiches – Tender chicken salad with juicy grapes and crunch celery tossed in and served in croissants.

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Pesto Chicken Croissants

Pesto Chicken Croissants are filled with creamy pesto chicken, slices of tomato, mozzarella cheese, and arugula.

Prep Time 10 minutes minutes

Servings 4

Ingredients

• 2 cups cooked, shredded chicken breast
• 1/2 cup basil pesto (I like the Barilla brand)
• 1/3 cup plain Greek yogurt (OR light mayo)
• salt and pepper, to taste
• 4 large croissants
• 8 thin slices Roma tomato
• fresh arugula or micro greens
• 4 slices fresh mozzarella cheese

Instructions

• Place the chicken, pesto and yogurt in a large bowl. Season with salt and pepper. Gently mix to combine.
• Slice the croissants in half. Divide the pesto chicken mixture evenly among the croissants and place on bottom halves. Add tomato, arugula and cheese to each croissant. Top with top halves. Serve and enjoy!

The post Pesto Chicken Croissants appeared first on Life In The Lofthouse.

To me, there’s nothing better than a delicious sandwich or wrap. They have all 3 macros combined into one tasty handheld meal. To celebrate my two favorite things to eat, I have gathered together 20+ Delicious Sandwich and Wrap Recipes. Now I have them all in one convenient place on the blog!

20+ SANDWICH AND WRAP RECIPES

This list includes classics such as Turkey Ranch Club Wraps and Ham and Cheese Sliders to unique lunches like my Thanksgiving Leftovers Panini and Monte Cristo Waffle Sandwich. Whatever mood strikes or whichever occasion you are getting ready for this set of recipes is the ultimate go-to.

If you are packing lunches for a day out of the house, or for many guests, then there are definitely a few selections that I would recommend preparing ahead of time. Some of my favorites when I am packing a picnic are my Strawberry Chicken Wraps. Perfect light, bright, and fresh wraps that go well with any outdoor scenery.

I also love to prepare my Chicken Salad Croissant Sandwiches for an afternoon outing. When I make these, I keep the chicken salad and croissants separate until I serve them. This way the bread stays firm and doesn’t get soggy.

CARB-FRIENDLY SANDWICH AND WRAP RECIPES

If you are trying to watch your intake of carbohydrates, I have a few recipes that will work just right for you. First, my Cheeseburger Lettuce Wraps will give you all the things that you love about eating a homemade grilled cheeseburger, without the bun. They are just as juicy and flavorful, only with less calories.

Next, I recommend P.F. Chang’s Chicken Lettuce Wraps. They don’t have a bun, but are absolutely amazing! I could eat them every single day and be completely satisfied.

CHICKEN BACON RANCH LETTUCE WRAPS

CROCK POT CHICKEN CHEESESTEAK SANDWICHES

BACON CHEESEBURGER WRAPS

TURKEY RANCH CLUB WRAPS

P.F. CHANG’S CHICKEN LETTUCE WRAPS

CLUB CROISSANTS

CHEESESTEAK SANDWICHES

MONTE CRISTO WAFFLE SANDWICH

CROCK POT CHICKEN CAESAR WRAPS

CHEESESTEAK SLIDERS

THANKSGIVING LEFTOVERS PANINI

CROCK POT SWEET BBQ BEEF SANDWICHES

CHEESEBURGER LETTUCE WRAPS

STUFFED FRENCH BREAD

CHICKEN STUFFED FRENCH BREAD

HAM AND CHEESE SLIDERS

STRAWBERRY CHICKEN WRAPS

STICKY CHICKEN FINGER WRAPS

CHICKEN SALAD CROISSANT SANDWICHES

CLUB SANDWICHES

GRILLED MOZZARELLA SANDWICHES

SLOW COOKER FRENCH DIP SANDWICHES

SLOPPY JOES

CRISPY SOUTHWEST CHICKEN WRAPS

 MONTE CRISTO SANDWICHES

The post 20+ Delicious Sandwich and Wrap Recipes appeared first on Life In The Lofthouse.

YOU’RE IN FOR A TREAT WITH THESE EASY BEEF SANDWICHES

I am thrilled to share one of my favorite childhood recipes today. My Mom would make these for Sunday dinners all the time, and I always looked forward to them. Sweet BBQ Beef Sandwiches are juicy, packed with flavor, and worth the time it takes to slowly cook the meat. An easy combination of barbecue sauce and root beer, yes root beer, creates the yummiest sauce ever that coats the shredded beef.

BACK THAT RUMP UP, AND COOK IT!

Most of the work that goes into preparing these sandwiches is all in the cook time. 10 hours is what you need, but it is worth it. Low and slow is the name of the game when cooking roast.

This recipe calls for 2 pounds of rump roast, so this recipe feeds 8 very hungry humans. If you’re hosting a dinner for a larger crowd then I recommend doubling the recipe. You will need a second slow cooker, so if you don’t have two you might have to knock on a neighbor’s door and invite them over for dinner!

SIMPLE AND SENSATIONAL

You might be asking, ‘How easy is it to throw everything together?’ All you need is five minutes to spare to mix all the following items together into a slow cooker:

1. 2 Pounds of Rump Roast
2. 12 Ounces of Root Beef – Use your favorite brand of Root Beer but do NOT use diet root beer. You need the sugar in regular soda to make these sweet and delicious.
3. 1 (18 Ounce) Bottle of BBQ Sauce – I recommend using Sweet Baby Ray’s, but if you have a favorite brand, give it a try!

Once the beef is finished cooking, shred and serve on hamburger buns. I like to have a variety of chips on the side to serve with the sandwiches. The crunch adds a great contrast in texture. I like to throw a few potato chips on my sandwich for that little extra something special.

Similar Recipes

BBQ Beef Brisket Sandwiches: Tender brisket that has been slow cooked and smothered in a tangy BBQ sauce served on a hoagie bun.

Grilled Corn with Cilantro-Lime Butter: Delicious corn on the cob that has been grilled with a south of the border infused butter.

Teriyaki Chicken Kebabs: Tender pieces of chicken that have been marinated in teriyaki sauce and grilled with fresh chunks of pineapple and bell pepper.

Chili Cheeseburgers: Perfectly grilled burger patties smothered in chili and melted cheese.

Have you made this Sweet BBQ Beef Sandwiches recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BBQBeef #BBQBeefSandwiches #BarbecueBeefSandwiches #LifeInTheLofthouse

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Sweet BBQ Beef Sandwiches

Delicious shredded beef with a sweet and savory barbecue flavor. Serve inside hamburger buns for one delicious sandwich!

Prep Time 10 minutes minutes

Cook Time 10 hours hours

Servings 8

Author Holly

Ingredients

• 2 pounds beef rump roast
• 12 ounces Root Beer soda (not diet)
• 1 bottle (18 ounces) barbecue sauce (we enjoy Sweet Baby Ray's BBQ Sauce)
• 8 hamburger buns

Instructions

• Place roast in the crock pot. Pour the root beer all over the roast. Cover with lid and cook on low heat 10 to 12 hours OR cook on High heat 7 to 8 hours.
• Carefully drain root beer from crock pot. Shred roast and remove any fat. Place shredded roast back in crock pot. Pour the barbecue sauce all over the meat. Stir. Cover with lid and cook 30 more minutes or until heated through.
• Serve in hamburger buns and enjoy!

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Preparing Thanksgiving dinner is a labor of love. The main bird is an all-day event, whether you bake, fry, or slow-cook the turkey. Then you have all the delicious side dishes that tie the Thanksgiving spread together. If you’re anything like my family, we’re always left with heaps of leftovers, and I don’t think any of it should ever go to waste. This Thanksgiving leftovers panini recipe provides the perfect solution.

This hot and pressed sandwich is so crave-worthy after the holiday because it incorporates classic Thanksgiving dishes into every single bite. The pressed ciabatta stands up to the layers of turkey breast, homemade stuffing, sweet and tart cranberry sauce, and creamy Muenster cheese. All the sides come together and become the star with each bite.

THANKSGIVING LEFTOVERS PANINI

There are no rules when it comes to this sandwich. Add any of your most loved leftovers inside! My favorites are turkey, stuffing, cranberry sauce, and cheese. I also like my panini with a side of warm gravy for dipping. It takes it to a whole other level of delicious! The next best thing about this sandwich is that all the ingredients were made the day before, making it easy to prepare. It will be on your plate ready to go in less than 20 minutes. All you need to do is assemble the sandwich in whatever order you desire then place it into a panini press. If you don’t own a panini press, heat a skillet with butter and use a heavy pan to press the sandwich down while it’s cooking.

Find my expert tips on how to make Thanksgiving leftovers panini below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Thanksgiving Leftovers Panini Recipe:

• Easy and Quick: Ready to go in under 20 minutes, making it an effortless way to enjoy Thanksgiving flavors without starting from scratch.
• Ultimate Comfort Food: Crispy, buttery bread holds layers of warm turkey, stuffing, cranberry sauce, and melty Muenster cheese.
• Flavor Explosion: Sweet, savory, and tangy flavors combine in every bite, transforming leftovers into something extraordinary. Kiss boring leftovers goodbye with this panini!
• Perfect for Dipping: Serve with warm turkey gravy for a delicious dunk that elevates each bite.
• Thanksgiving Comfort Food: This recipe prevents food from being wasted and is perfect for post-Thanksgiving lunches and dinners the week following the turkey holiday.

Ingredients

• 4 slices ciabatta, sourdough, or good quality bread
• 2 Tablespoons butter
• 1 ½ cups leftover sliced turkey  warmed
• 1/2 cup cranberry sauce
• 1 cup leftover stuffing/dressing warmed
• 4 slices Muenster cheese
• 1 cup leftover turkey gravy warmed

Instructions

Heat a panini press or large skillet over medium heat. Grease with non-stick spray.

To make the two paninis, butter one side of all 4 bread slices. Top 2 pieces of bread evenly with the turkey. Spread cranberry sauce over turkey. Top turkey with stuffing/dressing. Place 2 slices of cheese over stuffing. Top with remaining two buttered bread slices.

Place both sandwiches in preheated panini press or skillet. Cook for 2 to 4 minutes or until cheese has melted and bread is golden-brown. Serve immediately with warm gravy for dunking. Enjoy!

Servings

Yields: 2 servings.

Storage and Reheating

Wrap leftover paninis tightly in foil or plastic wrap and store in the refrigerator for up to 2 days, or freeze for up to 1 month (thaw overnight before reheating). To reheat, use a panini press or skillet over medium heat for 3–5 minutes until the cheese melts and the bread is crispy, or bake in a 350°F oven for 10–15 minutes, removing the foil the last 2 minutes for extra crispiness. Serve warm with Turkey Gravy for dipping.

Holly’s Tips for The Best Thanksgiving Leftovers Panini:

• Use Day-Old Bread: Slightly stale ciabatta or sourdough holds up better and crisps beautifully without getting soggy.
• Warm Your Leftovers: Gently reheat turkey and stuffing before assembling so the panini cooks evenly and the cheese melts perfectly.
• Don’t Overload: Layering is key. Too much filling can make the sandwich hard to press.
• Make It Your Own: Muenster melts beautifully, but Gruyère or Fontina also add rich, creamy flavor.
• Dipping Sauce: Warm gravy enhances every bite of these homemade paninis. Consider serving on the side instead of inside the panini to avoid soggy bread.
• Panini Press Tips: Don’t own a panini press? No problem! Heat a skillet with butter and press sandwiches gently with a spatula or another pan to mimic a panini press.

Frequently Asked Questions:

Similar Recipes

Can’t get enough of panini recipes? Give my Ham & Turkey Panini Melt a try.

Craving something similar? My Turkey Cranberry Sliders are another great way to use up Thanksgiving leftovers.

Hosting a party or relatives over the holidays? Serve my Monte Cristo Waffle Sandwiches for a delicious post-holiday brunch treat.

Looking for more Thanksgiving-inspired dishes? Make my Turkey and Stuffing Roll Ups and Crock Pot Turkey and Gravy at your next Thanksgiving.

Have you made this Thanksgiving Leftovers Panini recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ThanksgivingRecipes #ThanksgivingLeftovers #LifeInTheLofthouse

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Thanksgiving Leftovers Panini

This Thanksgiving Leftovers Panini is a hot grilled sandwich that uses your holiday dinner leftovers!

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Servings 2

Ingredients

• 4 slices ciabatta, sourdough, or good quality bread
• 2 Tablespoons butter
• 1 ½ cups leftover sliced turkey  warmed
• 1/2 cup cranberry sauce
• 1 cup leftover stuffing/dressing warmed
• 4 slices Muenster cheese
• 1 cup leftover turkey gravy warmed

Instructions

• Heat a panini press or large skillet over medium heat. Grease with non-stick spray.
• TO MAKE 2 PANINI'S: Butter one side of all 4 bread slices. Top 2 pieces of bread evenly with the turkey. Spread cranberry sauce over turkey. Top turkey with stuffing/dressing. Place 2 slices of cheese over stuffing. Top with remaining two buttered bread slices.
• Place both sandwiches in preheated panini press or skillet. Cook for 2 to 4 minutes or until cheese has melted and bread is golden-brown. Serve immediately with warm gravy for dunking. Enjoy!

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If you love thick, crusty bread and warm deli sandwiches then you’re going to love this Chicken Stuffed French Bread! All you need is 5 simple ingredients and 25 minutes of your day to get these heavenly sandwiches made and ready to devour!

Simply slice the bread in half, mix together the shredded chicken, cheese, green onions and ranch dressing, then spread the mixture onto one half of the bread.

All that’s left to do is pop it into the oven for 10 to 15 minutes to warm up the bread and melt the cheese, and you’re done!

So little effort for a recipe with such satisfaction!

The only thing to keep in mind is that this recipe does require pre-cooked chicken.

Any leftover chicken you may have on hand comes in handy or you could use a rotisserie chicken that’s ready to be shredded and made into this lovely sandwich.

INGREDIENTS IN CHICKEN STUFFED FRENCH BREAD

Only 5 simple ingredients are needed to create these warm and decadent stuffed French bread sandwiches!

• French Bread: For ease, simply pick up a loaf at your local grocery store or bakery. You could also make some homemade French bread if you have the time.
• Chicken: cooked and shredded chicken breasts.
• Colby-Jack cheese: to make the chicken mixture extra creamy and savory.
• Green onion: for added flavor and color.
• Ranch dressing: what binds the mixture together and gives it that ranch flavor.

HOW TO STORE CHICKEN STUFFED FRENCH BREAD

These sandwiches taste best when eaten soon after making them, but if you would like to save them for leftovers you can wrap the sandwich up in plastic wrap or tin foil and place in the fridge for up to 2 days. Just note that the longer they sit in the fridge, the soggier the bread will get from absorbing the ranch in the meat mixture.

ALTERNATIVES FOR RANCH DRESSING

If you’re not a fan of ranch, or just don’t like the flavor it gives, here’s some other great options to try out:

• Greek yogurt: will add a little bit of a tangy flavoring to the mixture, but is still thick and creamy.
• Cottage cheese: goes well with chicken and cheese and will add in some extra saltiness. Keep in mind the presence of curds, so if you don’t like the texture, this may not be the best option.
• Sour cream: probably the best alternative. Nice and creamy and will pair perfectly with the other ingredients.
• Your favorite dressing: not a ranch fan? Try using thousand island or any creamy dressing!

If you liked this recipe, then you’ll like these similar ones too!

Stuffed French Bread: a cheesy and flavorful ground beef mixture stuffed between flaky and crispy French bread!

Fabulous French Bread: easy and delicious homemade French bread!

Buffalo Chicken French Bread Pizza: grilled chicken, ranch dressing and buffalo wing sauce on top of crispy French bread.

French Bread Rolls: soft, delicious and super easy dinner rolls.

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Chicken Stuffed French Bread

Chicken Stuffed French Bread is a creamy chicken mixture filled with ranch dressing, loads of cheese, and green onion.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Author Holly

Ingredients

• 1 loaf French bread
• 1 pound cooked/ shredded chicken breast (a rotisserie chicken works great for this recipe)
• 1 ½ cups Colby-Jack cheese shredded
• 2 green onions sliced thin
• 1 to 2 cups ranch dressing

Instructions

• Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper.
• Slice the French bread in half lengthwise. Place both halves cut side up on prepared baking sheet.
• In a large bowl, mix together shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet.
• Spread chicken mixture evenly over one half of bread. Top with other half.
• Bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Notes

*Plan ahead! This recipe calls for pre-cooked chicken.

Serves: 4 to 6 

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These Monte Cristo Croissants are just like the classic monte cristo sandwiches everyone has come to know and love. The only difference is that they’re rolled up in crescent dough rather than being placed on top. This makes it so they are easier to grab and keeps all of the delicious fillings where they should be: inside!

One of the many things I love about monte cristos are the savory flavors from the meat and cheese, but also the sweetness from the raspberry jam and powdered sugar. Which means you can enjoy these warm croissants any time of the day!

Have one for breakfast to start off your morning, for lunch to help get you through the afternoon, or for dinner to finish off the night. No matter when you choose to indulge in one you just can’t go wrong! 

The flavors in these croissants melt together in the most heavenly ways to give you a comforting meal that the whole family will love. There’s so many different textures and flavors from the different meats, melty cheese, flaky croissant and sweet jam that you won’t be able to get enough!

INGREDIENTS

Everything you love about a classic monte Cristo, but instead of placing the ingredients on flat croissants, you roll them up into it! 

• Crescent roll dough: To make life easy I use Pillsbury’s pre-made refrigerated crescent dough.
• Turkey: sliced deli turkey works best, but if you have leftover turkey you could also use that.
• Honey ham: same as with turkey just use deli ham or any leftover meat you have.
• Muenster cheese: yes, it has to be Muenster! (not really, but it is recommended). Swiss cheese is another great option.
• Raspberry jam: any jam or preserves will do!
• Powdered sugar: for that little extra something.

ALTERNATIVES

A few ways to make these your own:

• Jam/preserves : you can use just about any flavor of jam you want! Strawberry, blackberry, or grape are just a few options.
• Cheese: I know I said it has to be Muenster cheese, but it doesn’t actually have to be. If you don’t have it you can use whatever cheese you have, but keep in mind Muenster gives the best flavoring (in my opinion).
• Dough: you don’t have to use store bought, you could also make it from scratch and shape it yourself. You could also use low-fat crescent rolls to try and keep things a tiny bit cleaner!

LEFTOVERS

I suggest you eat these the same day you make them. I feel the crescent dough doesn’t hold up well for very long. 

MEAT OPTIONS

Whatever meat you have on hand works fine. Making these after Thanksgiving? Use the leftover turkey! After Easter or Christmas? Use the leftover ham!

Similar Recipes

Monte Cristo Sandwiches: Sweet and savory sandwiches made with buttery flaky crescents, ham, turkey, cheese and jam!

French Dip Crescents: Savory little beef sandwiches with melty cheese all wrapped up in warm and golden crescents.

Chicken & Bacon ranch Crescents: Flaky, buttery crescent rolls with thinly sliced deli chicken, cooked bacon, cheese and a hint of ranch dressing.

Have you made this Monte Cristo Croissants recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MonteCristo #Croissant #MonteCristoSandwiches #LifeInTheLofthouse

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Monte Cristo Croissants

Slices of ham, turkey and muenster cheese are baked in buttery, flaky croissants and served with raspberry jam.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 can (8 ounces) refrigerated crescent roll dough
• 1/4 pound honey ham thinly sliced
• 1/4 pound oven-roasted turkey thinly sliced
• 4 slices Muenster cheese sliced in half to create 8 small slices
• 8 teaspoons seedless Raspberry jam
• 1 teaspoon powdered sugar

Instructions

• Preheat oven to 375 degrees F. Grease a baking sheet with non-stick spray.
• On a clean work surface, unravel crescent dough and separate into 8 triangles. Lay triangles out onto the prepared baking sheet.
• Top each triangle with one slice of ham, one slice of turkey and one half slice of muenster cheese.

  Roll up each into a crescent shape. Bake for 15 minutes, or until crescents are golden-brown and cooked through.

  Let rest 5 minutes before serving with raspberry jam and a sprinkling of powdered sugar, if desired. Enjoy!

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I fell in love when I first made these French Dip Crescents about 8 years ago. You all know me and my love of crescent dough. I use it all the time.

French Dips are also something I adore. They are one of my favorite sandwiches. The two combined are spectacular.

These little French dips could not be any easier to make and would be perfect to serve for an easy lunch or dinner. I do suggest doubling or tripling the recipe if you’re feeding a crowd, because these little babies will go fast! 

MORE DELICIOUS RECIPES YOU MAY LIKE:

Slow Cooker French Dip Sandwiches

French Dip Sandwiches

Stuffed French Bread

French Onion Beef Casserole

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French Dip Crescents

French Dip Crescents are savory little beef sandwiches with melted cheese all wrapped up in warm and golden crescents!

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Servings 8

Ingredients

• 1/2 pound deli roast beef thinly sliced
• 4 pieces Mozzarella string cheese cut in half
• 1 can (8 ounces) refrigerated crescent rolls
• 1 packet (1 ounce) Au Jus mix

Instructions

• Preheat oven to 375 degrees F.
• Separate crescent rolls into 8 triangles. Top each crescent with 2 slices of roast beef and one half piece of string cheese.
• Roll up and place on baking sheet. Bake for 16 to 18 minutes, or until golden-brown.
• While crescents are baking, make Au Jus mix according to package directions. Serve with warm french dip crescents.

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Ham and Cheese Sliders are savory baked ham sandwiches brushed with a tangy and buttery mustard poppy seed sauce. They’re so fast and easy to put together. Make these sliders and you’ll never want to go back to those plain (and boring) ham and cheese sandwiches again!

HAM AND CHEESE SLIDERS

These sliders have been a family favorite for years. I’ve made them for a million different events, or at least it feels that way, and they never disappoint! You could name just about any sort of family party or gathering, and sure enough these ham and cheese sliders have been on the menu. It’s no surprise why, they are SO easy to whip up, taste incredible and make for the ultimate party food to feed a whole crowd!

Who doesn’t love layers of sliced ham and gooey cheese between two dinner rolls baked to perfection? And who wouldn’t love said gooey ham and cheese sandwich covered in the most buttery, tangy and flavor-filled poppy seed mustard sauce? Only a crazy person wouldn’t, that’s who.

As if these babies aren’t great enough, they are also easily customizable! By that I mean you could easily switch up the meat, cheese or rolls that you use depending on your personal preference.

If you’re not really a fan of ham, go ahead and swap it out for turkey! Or if you do like ham, you can also try different flavors like honey-glazed, smoked or maple depending on the flavor profile you’re shooting for. Going along with the flavor, if you want something a little more sweet to go with the savory, you could use sweet Hawaiian rolls instead of normal dinner rolls. My family has actually tried them this way many times and they taste amazing!

Serve these at any picnic, party or social gathering and there won’t be one sandwich standing. Ham and Cheese Sliders also make for an easy weeknight dinner when you’re not in the mood to hear complaints from those picky eaters of yours.

MORE SANDWICH RECIPES YOU MAY LIKE:

Club Sandwiches

French Dip Sandwiches

Philly Cheesesteak Sandwiches

Chicken Caesar Sandwiches

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Ham and Cheese Sliders

Hot ham and cheese sandwiches covered in a savory poppyseed mustard sauce. These sandwiches are a hit at any party!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Holly Lofthouse

Ingredients

• 12 good quality Dinner Rolls
• 12 slices thinly sliced Honey Ham
• 12 slices Swiss Cheese

POPPYSEED MUSTARD SAUCE

• 5 Tablespoons Butter
• 1 Tablespoon Yellow Mustard
• 1/2 Tablespoon Minced Onion
• 1/2 teaspoon Worcestershire Sauce
• 1/2 Tablespoon Poppyseeds

Instructions

• Place bottom halves of rolls in a 9×13-inch baking dish. Top each bottom with one slice of ham and one slice of Swiss cheese. Cover each roll with their top half.
• In a small microwave-safe bowl, melt the butter in the microwave. Whisk in the mustard, minced onion and worcestershire sauce ingredients. Carefully pour the sauce evenly over all of the rolls. Sprinkle the tops of rolls with the poppyseeds. Let stand about 10 minutes or until butter has set slightly.
• Cover the baking dish with foil and bake at 350 degrees F. for 12-15 minutes. Remove foil and place back into oven for 2 minutes or until cheese has completely melted. Serve warm.
• FREEZER INSTRUCTIONS: Prepare sandwiches as directed above. Do not bake. Place sandwiches in a freezer-safe bag or container and freeze up to 2 months.

  To reheat: thaw sandwiches in the fridge up to 24 hours. Bake in a 350° F. oven for 20 – 30 minutes or until heated through.

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