Turkey summer sliders are ideal for a beach or pool day: honey mustard, smoked turkey, provolone and potato chips finished with a tangy lettuce salad. Slice and serve for an easy crowd-pleaser.
Who wants a sandwich?
Summer begs for compact, flavorful sandwiches — small, portable, and satisfying. These sliders combine smoky turkey, melty provolone, a crisp layer of potato chips, honey mustard, and a bright lettuce salad for contrast.
As a kid, coming up from the beach or pool, nothing hit like a sandwich with chips tucked inside. I still love the crunch that chips bring to a soft sandwich — it’s a simple detail that elevates the whole thing.
This slab-style slider is perfect for a picnic, pool lunch, or an easy dinner. Make it ahead and slice it into individual sliders for serving.
How the sliders come together
Start with a slab of dinner rolls — brioche or Hawaiian-style both work, though I prefer buttery brioche for balance. Slice the slab in half horizontally so you have a top and bottom.
Spread honey mustard over the bottom slab. This provides sweetness and tang that pairs perfectly with smoked turkey.
The crunchy layer of potato chips is a highlight. Kettle-cooked or baked chips are both excellent — choose plain, BBQ, or salt-and-vinegar depending on the flavor direction you want.
Next, add provolone slices followed by smoked turkey. The provolone melts slightly against the warm turkey if you prefer to pop the assembled bottom slab under a broiler briefly; otherwise serve as-is.
The finishing touch is a tossed lettuce salad. This bright, seasoned salad brings acidity and freshness that balance the richness and crunch. My go-to mix is shredded romaine with sliced pepperoncini, thinly sliced red onion, red wine vinegar, a touch of mayonnaise, minced garlic, dried oregano, and salt and pepper. Toss well so every leaf is coated.
Add the dressed lettuce on top of the turkey, then add tomato slices if you like. Place the top slab of buns in place, then slice into individual sliders or pull apart to serve.
These sliders are easy to prepare before a beach or pool outing. If transporting, add the chips just before serving so they stay crisp — the dressed lettuce can soften chips over time. Use the ingredient list and method below as a guideline and adapt amounts and components to your preference.
This recipe is more an idea and a method than a strict formula: build layers you love and make it your own. We love how customizable and portable these sliders are — perfect for summer gatherings or just a light, satisfying meal.
Turkey Summer Sliders
Turkey & Provolone Summer Sliders
4
to 6
30 mins
30 mins
Ingredients
- 2 tablespoons mayonnaise
- 1 ½ tablespoons red wine vinegar
- 1 garlic clove, minced
- ¼ cup sliced pepperoncini
- 1 red onion, thinly sliced
- ½ teaspoon dried oregano
- Kosher salt and pepper, to taste
- 12 ounce package dinner rolls (brioche or Hawaiian)
- ½ cup honey mustard
- 1 to 2 ounces potato chips (plain, BBQ, or salt & vinegar)
- 6 to 8 slices smoked turkey deli meat
- 6 slices provolone cheese
- 4 cups shredded romaine lettuce
- 2 tomatoes, sliced
Instructions
- In a bowl, whisk together the mayonnaise, red wine vinegar, and minced garlic. Stir in the sliced pepperoncini, red onion, oregano, and a generous pinch of salt and pepper. Set aside.
- Slice the slab of rolls in half lengthwise and set the top slab aside.
- Spread honey mustard over the bottom slab, then add a layer of potato chips.
- Place provolone slices and then the smoked turkey over the chips.
- Add the shredded romaine to the bowl with the dressing and toss until the lettuce is well coated.
- Pile the dressed lettuce onto the turkey, top with tomato slices, then place the top slab of buns in place.
- Slice into individual sliders and serve immediately. If packing for later, add chips just before serving to keep them crisp.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo of your sliders on social media — it’s always a joy to see your versions.
