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Sunday Supper

Recipe for barbecue turkey sliders

Barbecue turkey sliders.

Karoline Boehm Goodnick for The Boston Globe

Barbecue turkey sliders.

Makes 18 sliders or enough to serve 6

Canola oil (for the pan)
of a turkey meatloaf
6ounces cheddar, thinly sliced
1cup sauteed onions
8pieces roasted red pepper, thinly sliced
5tablespoons butter, at room
temperature
18soft, eggy dinner rolls, halved
horizontally and toasted
Extra barbecue sauce (for serving)

1. Set the oven at 350 degrees. Oil a rimmed baking sheet.

2. Slice meatloaf into 18 thin slices approximately the size of your dinner rolls. Lay the meatloaf on the baking sheet. Layer cheddar on each slice. Place a small pile of onions and peppers on top of the cheese.

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3. Warm in the oven for 12 minutes or until cheese melts and meatloaf is heated through.

4. Brush the cut sides of the rolls with butter. Set them on another baking sheet and toast for 10 minutes or until starting to brown.

5. Layer meatloaf, veggies, and a small spoonful of barbecue sauce on the bottom halves of the rolls. Cover each with a top. Serve 3 sliders to each person with pickles and coleslaw. Karoline Boehm Goodnick

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