These Italian Pesto Sliders are an easy recipe to throw together and so tasty! Pull apart and perfect for a party, tailgating, or an easy weeknight meal! If you need another great sliders recipe, make these Easy Philly Cheesesteak Sliders Recipe!
These Italian Pesto Sliders have gotten rave reviews, and with just a few ingredients and that delicious pesto flavor, how can you go wrong? I’m thrilled to be partnering with Jennie-O to bring you this amazing and delicious easy recipe!
You guys the start of school is just around the corner! I can’t even believe it! I’m kind of freaking out about the need to have quick and easy dinners for the family. And you’d think that since I’m a food blogger, that I would have TONS of ideas at my finger tips. But I’m always on the hunt for good and easy dinner ideas (like this slow cooker spaghetti and meatball soup or this turkey dumpling soup or this jambalaya foil packet dinner recipe).
Guys. Italian Pesto Sliders. They are the answer to everything.
They start with this amazing Jennie-O Roasted Sun Dried Tomato Turkey Breast. It’s easy to find at your grocery store’s deli counter, and it is so good on everything. Sandwiches, wraps, salads . . . and especially these sliders! AH-mazing on these sliders!
With just a few other ingredients, it morphs these into the best and easiest sliders around. They would be great as a game day appetizer or as a simple and easy weeknight dinner! They are jam packed and full of awesome flavor!
Italian Pesto Sliders
Ingredients
- 24 slider rolls cut in half, but not pulled apart
- 1 cup pesto
- 2 vine ripened tomatoes sliced thin
- 3/4 pound Sun Dried Tomato Jennie-O Turkey
- 1 1/2 cups shredded mozzarella cheese
- 8 oz butter melted (see note)
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 350 degrees.
- Spray a 9 by 13 inch pan with cooking spray and add the bottom half of the slider rolls as one grouping.
- Spread the pesto over the bottom layer. Add a layer of sliced tomatoes. Then add the turkey and cheese and top with the top half of the slider rolls.
- Combine the melted butter and the Italian seasoning. Spread over the top of the slider rolls.
- Bake covered with aluminum foil for 15 to 20 minutes and then uncovered for five minutes or until the sliders are golden brown.
Notes
Jenn says
Would this still turn out ok if I used deli style turkey lunch meat?
Definitely!
MistyMfn says
So Easy And So Tasty ~ Thank You For Sharing!
Glad you liked it!
Tiffany | Graceandthane.com says
This was so yummy! Any chance to put pesto on anything im all for, thank you!
I’m so happy you liked them Tiffany!
Lyn says
I made these and the bottom was all soggy. I made them the day before without butter.
Hey Lyn, the pesto is made of so much oil that I’m guessing that is the soggy culprit. Sorry this didn’t work for you!
JeniB says
Made this for my neighborhood block party last night, they were delicious and a big hit! Great recipe.
So glad to hear that Jeni!
Tara Williams @ KitchenSanity says
Those sliders were an absolute hit with my kids! The pesto I used was a little wet and was concerned about the bottom buns. What I did was squeeze the pestro gently using cheesecloth. I’m sure some flavor was lost, but this was still fantastic. Thanks so much Lisa!
Hi Tara, I’m glad you liked it it! Next time just go for it with the pesto and make sure to just bake right away. I’m sure they will turn out great :)
Sasa says
What type of Pesto do you use?
I typically buy Progresso
Julie says
I want to make these for our holiday work party but I’m wondering how long they hold up? If I have to make it in the morning before work, will they last a few hours for the party to start? Or do you think they will get soggy after awhile?
Gah, I don’t know if these would be good for a holiday work party. They are best just fresh out of the oven.
Dawn says
Do you think these could be made ahead and served cold ?
I personally wouldn’t. I don’t think they would be as good. If you wanted something somewhat similar that can be made ahead and served cold, try my Italian Pesto Chicken Salad!
Stephanie says
I’d like to make these this weekend, but I’m having trouble thinking of sides to pair with it. Any suggestions?
This would be great with these potato wedges, this apple bacon salad, or some baked zucchini fries!