These tasty little sliders are big in flavour thanks to a homemade aioli and red pepper pesto. This recipe from Chef Devan Rajkumar is perfect for any summer party.
Turkey caprese sliders
Prep time 20 minutes
Cook time 5 minutes
Serves 4
Ingredients:
Aioli:
- 2 egg yolks
- 2 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 4 basil leaves
- 1/3 cup vegetable oil
- 1/2 tsp sea salt
- 1/3 tsp fresh cracked black pepper
Red pepper pesto:
- 1/2 cup roasted red pepper
- 2 tbsp pine nuts, roughly chopped
- 1 small clove garlic, minced
- 1 tbsp Parmesan, grated
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- 3/4 tsp sea salt
- 1/3 tsp fresh cracked black pepper
Sandwich:
- 4 slices egg bread
- 150 g smoked turkey breast, sliced
- 1 orange tomato
- 1 yellow tomato
- 1 Roma tomato
- 1 bunch basil
- 8 basil leaves
- 1/4 cup melted butter
- 1/2 tsp sea salt
- 1/3 tsp fresh cracked black pepper
Method:
Aioli:
Combine all ingredients for the aioli, except the oil, in a blender. Blend to incorporate and then slowly drizzle the oil until emulsified. Store in the fridge.
Pesto:
Combine all ingredients for the pesto in a mixing bowl and store in the fridge.
Sandwich:
Slice the tomatoes and mozzarella into 1/4-inch slices and set aside. Pre-heat a grill pan to medium heat. Slice 2 x 2 inch squares out of the egg bread, saving trimmings for croutons, breadcrumbs or another application. Lightly butter the bread and toast on grill pan.
Assembly:
To assemble slider, brush bottom and top toast with aioli. On the bottom toast, layer one slice tomato, one slice mozzarella, one slice tomato, two slices turkey breast, one slice tomato and one slice mozzarella. Top with a basil leaf and pesto. Skewer and serve!
Courtesy Devan Rajkumar
http://www.thefooddudes.com/
@ChefDevan