Yumbos Revised: Turkey, Swiss and Goat Cheese Sliders
Happy New Year! I have missed the chance to post. I have been cooking up some classics over the holidays as well as trying some new things. Hopefully in the coming weeks I’ll find more time to share these.
I’ve been wanting to share these sliders since early this fall.
My mom was the master marketer when I was a kid. We had “foldies” which were sandwiches made with one slice of bread, folded over- which somehow made them more appealing than a regular sandwich cut in 1/2. The folded bread holds the PB and J in better and is somehow more fun.
We had “people’s choice” instead of leftovers- where she would lay out all of the left over foods and create a smorgasbord for us to choose from. I wrote about that HERE. We adopted this practice in our home.
And there were Yumbos. A Yumbo was basically a ham and cheese sandwich on a burger bun, warmed up so that the cheese was melty. I loved them. They were “special”. We think they were a Burger King menu item in the 80’s that my mom replicated at home.
This fall, my kids’ high school homecoming hosted a tailgate event. Our school is under massive construction, so we weren’t able to have games on campus. So for our homecoming, we played at Vanderbilt University’s stadium and to encourage school spirit and community, we had this tailgating event in the parking lot. I didn’t know how this was going to work or what to bring, so I looked around for some recipes that might be easy to transport, hearty and easy. I found lots of recipes for sliders. I made this recipe and we all loved them! I have made them again since, and we tweaked here and there. As I was eating it, I realized that this is a sophisticated yumbo!
I sliced apples and bought a couple of varieties of kettle chips and this pan of sliders and it was a picnic party ready to serve!
I’ve made it a few times since- for a party food item and an easy to put together weeknight dinner.
Tweak it as you like with ingredients you enjoy (or have on hand).
2 1/2 – 3 cups coleslaw cabbage mix (just the veggie mix- not with sauce)
4 ounces herbed goat cheese
1 tablespoon fresh parsley, minced
2 tablespoons unsalted butter
(I think the addition of cranberry sauce or pepper jelly would add tangy element to them!)
Preheat oven to 350˚F.
Place bottoms of slider buns in a 9X13 baking dish. Spread desired amount of dijon mustard on each bun.
Place 2 slices of turkey, and desired amount of Swiss cheese pieces on each each bun. Top with desired amount of coleslaw mix (I used about a 1/4 cup per slider).
Spread goat cheese on each cut side of the tops of the buns. Place on top of sandwiches.
Cover with foil and bake for 15 minutes.
While baking, melt the butter in a small pan over medium heat. Remove from heat. Add parsley, and a pinch of salt. Stir to combine, and set aside.
Remove foil from the pan. Brush each bun with butter mixture. Bake, uncovered, for another ten minutes, until tops are golden. Serve immediately.
I love giving options of condiments and a variety of toppings with sandwiches, but for these, I think the beauty is that you prepare them, bake them, and serve them. And while you might make 1/2 a pan with a topping and 1/2 without, I think the simplicity of making these and serving them without having to tote and serve condiments is the best part!
A simple and quick idea for your next busy night dinner, tailgate, or party.