Turkey Sliders with Maple Mustard

Name: Turkey Sliders with Maple Mustard
Cook time: 15 min
Total time: 15 min
Ingredients: 12 slices turkey; 12 slices Swiss cheese; 12 Hawaiian rolls; 2 tbsp yellow mustard; 2 tbsp Maple syrup; Everything but the Bagel seasoning, poppy seeds, or sesame seeds (optional)

Author

Ingredients

12 slices turkey
12 slices Swiss cheese
12 Hawaiian rolls
2 tbsp yellow mustard
2 tbsp Maple syrup
Everything but the Bagel seasoning, poppy seeds, or sesame seeds (optional)

Directions

Preheat oven to 350ºF
Cut the rolls in half. Do it slow and carefully to make sure each slice is evenly cut
Place the bottom half of the rolls in a baking dish. You can use an enameled cast iron dish or lightly coat with avocado spray or use butter
Cut or fold each slice of cheese in quarters. Add two quarters to the bottom of each roll
Add one slice of turkey on top of each cheese pile. It is important to not have the turkey overlap rolls, but to actually fold them and place them where each roll is. This will make it possible for you to pull the rolls apart. If the turkey overlaps the rolls you will not be able to get a clean pull
Add two more quarters of cheese on top of the turkey
Make your sauce by putting 2 tbsp of maple syrup in a bowl and adding 1 tbsp of mustard. Mix and taste. Adjust ratio to taste
Add a little sauce on the top of the cheese, and then add the top part of the rolls, and add remaining sauce on top of the rolls. Sprinkle some everything bagel seasoning, poppy seeds, or sesame seeds
Cover with aluminum foil and bake for 15 minutes. Remove the aluminum foil and bake for another 5-10 minutes or until cheese is melted and tops are lightly brown
Pull apart and enjoy!

NEW

Pat the Spatula

Brave Pat the Spatula

Excited Pat the Spatula

Loving Pat the Spatula

Flippin' Pat

Mini Pat the Spatula

Are wooden spatulas safe for nonstick pans?

Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Oh, honey—heat is Pat the Spatula's happy place! Pat is crafted from eco-friendly beechwood, which means Pat can handle the heat without melting, warping, or getting all dramatic like plastic utensils. Stirring soups? Sautéing veggies? Pat's in. Just don’t leave Pat soaking in the sink—I’m tough, not invincible.

How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)