Recipes

• 12
  slider buns, split
• 2 tbsp (30 mL)
  Dijon mustard
• 1/2 pkg (150g)
  Lilydale^® Oven Roasted Turkey Breast Slices
• 4 oz (125 g)
  Brie cheese, cut into 12 slices
• 1/4 cup (60 mL)
  cranberry jelly
• 1 tbsp (15 mL)
  fresh thyme, finely chopped
• 2 tbsp (30 mL)
  olive oil

1. Preheat oven to 400˚F (200˚C). Spread bottom halves of buns with mustard. Top with Lilydale^® Oven Roasted Turkey Breast Slices, Brie and cranberry jelly; sprinkle with thyme. Cap with top halves of buns.
2. Transfer sliders to parchment paper–lined baking sheet. Brush tops with olive oil; bake for 6 to 8 minutes or until cheese melts and buns are golden brown. Serve warm.

Brioche, multi-grain or ciabatta slider buns all work well.

Add baby spinach, kale or arugula to each slider if desired.