Nashville Style Sliders

Nashville Sliders

This is a sponsored post written by me on behalf of Breville for Conagra.

I love a good spicy slider, especially when I am hosting people for a game night. For these sliders I decided to go with an oil based Nashville style sauce to coat the meat. I used Gardein Turk’y Cutlets for these sandwiches because the flavor and shape of the cutlets was a perfect fit to have a large piece of meat on a small buttery roll.

The Turk’y turned out to be a great balance for the spicy Nashville coating. You could still taste the turk’y flavor through the intensely spicy sauce. I topped these with a few crunchy pickles before lining them up on a serving platter and they became the hit of the party!

Crisping up the turk’y in the Breville Combi-Wave

A simple sauce.

When the turk’y was done, I brushed it with the sauce and then cooked it for 1 more minute on each side.

Then build up the sandwiches!

I loved how these came out and they were devoured pretty much immediately!

Nashville Style Sliders

Nashville style sliders using Gardein Turk’y cutlets and topped with pickles. Spicy, sweet, and great as a game night snack.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Cuisine: American
Servings: 4 sliders


  • 1 package Gardein Lightly Breaded Turk’y Cutlets Save the sauce packet for another time
  • 1/2 cup vegetable oil
  • 1 tablespoon cayenne powder
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • about 12 dill pickle chips
  • 4 small buttery dinner rolls


  • preheat the Breville Combi-Wave on the air fry setting at 450 degrees and set the time for 12 minutes.
  • Cook the turk’y for 10 minutes, flipping once half way through.
  • Meanwhile, stir together the oil, cayenne, sugar, paprika, and garlic powder.
  • Take the turk’y out of the oven and brush both sides with the oil mixture. Return them to the Breville, and cook for one minute, flip and cook another minute.
  • Build the sandwiches starting with the bread, then the turk’y, then the pickles, and then the top bread. Serve.

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