BBQ Turkey Sliders with Coleslaw

Okay, I’ll admit it: I once judged an entire backyard BBQ by the quality of the sliders. No shame. These BBQ turkey sliders fix everything — they’re saucy, slightly sweet, and crowned with a crunchy coleslaw that sings in every bite. I love these because they rescue leftover turkey, but they also work with store-bought rotisserie meat if you need a shortcut. The kitchen fills with that **sweet-smoky BBQ aroma** and you’ll hear the buns sizzle on the griddle; that sound alone feels like summer. They come together fast, pack bright textures, and travel well for potlucks. Plus, making tiny sandwiches feels oddly celebratory — who doesn’t want to eat something fun-sized?

Quick Facts

• Yield: Serves 6 (about 12 sliders)
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This recipe earns rave reviews because it pairs **tender shredded turkey** with glossy, tangy BBQ sauce and a crunchy, creamy slaw. It’s quick enough for a weeknight and party-ready for a crowd. The contrast — warm, saucy meat and cool, crisp slaw — makes every bite exciting. It’s so easy even your oven can’t mess it up, and the smell will lure guests (and nosy neighbors) to your door.

Ingredients

For the Main Dish:

• 12 slider buns (Hawaiian rolls or small brioche)
• 12 oz shredded cooked turkey (about 3 cups)
• 1 cup BBQ sauce (use your favorite brand)
• 2 tbsp unsalted butter (for the pan)
• 6 slices cheddar cheese, halved (optional)
• Pickles or sliced red onion, for garnish (optional)

For the Coleslaw:

• 3 cups shredded green cabbage (or coleslaw mix)
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp sugar
• 1/4 tsp kosher salt and 1/4 tsp black pepper

For the Sauce / Garnish (optional):

• BBQ mayo: 1/4 cup mayonnaise + 2 tbsp BBQ sauce (mix together)

How I Make It

Step 1:

Warm a large skillet over medium heat and melt 2 tbsp butter until it smells nutty and glossy. Add the shredded turkey and pour in 1 cup BBQ sauce. Stir to coat and let it simmer, bubbling gently, for 4–6 minutes so the sauce sticks to the meat and the aroma fills the kitchen. If the turkey seems dry, add a tablespoon of water or chicken broth.

Step 2:

Make the slaw while the turkey simmers. In a bowl, whisk 1/2 cup mayo, 1 tbsp apple cider vinegar, 1 tsp Dijon, 1 tsp sugar, and salt and pepper. Toss with 3 cups cabbage and 1 cup carrots until everything glows with dressing. Taste and adjust acid or salt — bright and tangy wins here. Let it sit for at least 5 minutes so the cabbage softens slightly.

Step 3:

Split the 12 slider buns and butter the insides lightly. Toast them in a clean skillet or under the broiler at 350°F for 5–7 minutes until edges turn golden and slightly crisp. That crunch prevents soggy bottoms when you add the saucy turkey.

Step 4:

Assemble while things stay warm: add a generous spoonful of BBQ turkey to the bottom bun, top with a half slice of cheddar (if using) and let it melt from residual heat, then crown with a heap of slaw and a pickle if you like tang. Press the top bun and enjoy a little symphony of textures — warm, saucy, creamy, and crunchy.

Step 5:

Serve immediately so the contrast between the warm turkey and cool slaw stays vivid. If you plan to transport, pack the slaw separately and assemble on arrival to keep everything crisp.

Pro Tips

• Reheat turkey gently over medium heat so the meat stays tender; don’t blast it on high.
• If you use leftover cold turkey, warm it with a splash of chicken broth and BBQ sauce — it revives quickly.
• For an extra-melty bite, add cheese and cover the skillet for 30–60 seconds until it melts.
• Make the slaw a few hours ahead for more flavor, but toss in dressing just before serving if you want extra crunch.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap turkey for shredded rotisserie chicken or pulled pork; flavor stays similar but nutrition shifts slightly.
• Use Greek yogurt (¾ the amount) in the slaw to cut calories; expect a tangier, less creamy finish.
• For gluten-free, serve on gluten-free slider buns or lettuce wraps; the flavor remains intact.
• Want it dairy-free? Skip the cheese and use olive oil instead of butter when toasting buns.

Variations & Tips

• Spicy: Stir 1–2 tsp chipotle in adobo into the BBQ sauce for a smoky kick.
• Hawaiian twist: Add grilled pineapple rings and swap cheddar for Swiss.
• Kid-friendly: Use milder BBQ sauce and extra cheese for a crowd-pleasing melt.
• Vegetarian: Replace turkey with shredded jackfruit or seasoned pulled mushrooms.
• Sweet & bright: Add a quick apple slaw (thin apple slices + cabbage) for fall flair.
• Creative twist: Fold in a spoonful of peach jam to the BBQ sauce for a glossy, fruit-forward glaze.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the BBQ turkey and slaw separately up to 2 days ahead. Store turkey in an airtight container in the fridge and reheat gently. Keep the slaw chilled and assemble right before serving to preserve crunch.

Can I double the recipe?

Sure thing. Use a wider pan or two skillets so the turkey warms evenly. You may need to toast buns in batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (1½ tbsp oil for 2 tbsp butter) for toasting.

How do I know it’s done?

Look for glossy, well-coated turkey and a saucy sheen. The slaw should taste bright and slightly tangy, and buns should have golden edges and crisp surfaces.

What if I don’t have ingredient X?

If you don’t have cabbage, use shredded lettuce or a bagged coleslaw mix. No BBQ sauce? Mix ketchup, brown sugar, and a splash of vinegar for a quick stand-in.

How I Like to Serve It

I pair these sliders with baked sweet potato fries or a simple green salad and a cold beer or iced tea. They shine at potlucks, tailgates, and lazy Sunday dinners. In summer, I grill the buns for extra char; in fall, I add a warmed apple slaw for cozy contrast.

Notes

• Store leftovers in airtight containers for up to 3 days. Reheat turkey until it reaches 165°F for safety.
• For travel, pack slaw separately and assemble sliders at the destination to keep buns crisp.

Final Thoughts

Closing: Now go impress someone — or just yourself — with these saucy, crunchy BBQ turkey sliders. They taste like celebration and come together fast; you’ve got this.