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Turkey Cranberry Sliders

Turkey cranberry sliders with buttery Hawaiian rolls, layered turkey and melty brie, and a ruby cranberry sauce topping. Baked until golden and sliced into individual pull-apart sandwiches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls
  • 1 can (12 count) Hawaiian rolls Use packaged 12-count rolls.
Turkey
  • 0.75 lb sliced deli turkey or leftover roast turkey Sliced deli turkey or leftover roast turkey works.
Cheese
  • 6 oz brie, sliced, or 6 slices white cheddar Slice brie or use white cheddar slices.
Cranberry sauce
  • 0.75 cup whole berry cranberry sauce Keep whole berries for texture.
Dijon mustard
  • 2 tbsp Dijon mustard For tangy flavor between the layers.
Butter
  • 0.25 cup butter, melted Use melted butter for the brushed topping.
Honey
  • 1 tbsp honey Helps the tops brown.
Poppy seeds
  • 1 tsp poppy seeds Add crunch and classic slider flavor.
Dried thyme
  • 0.5 tsp dried thyme Season the butter-honey topping.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish.
  2. Slice the Hawaiian rolls horizontally in one sheet without separating, then place the bottoms in the dish.
  3. Spread Dijon mustard on the roll bottoms, then layer in the sliced deli turkey or leftover roast turkey and the brie sliced or white cheddar slices.
  4. Spread whole berry cranberry sauce on the cut side of the tops and place them over the filling.
Bake and finish
  1. Whisk the melted butter, honey, poppy seeds, and dried thyme, then brush the mixture over the tops.
  2. Cover with foil and bake for 15 minutes at 350F.
  3. Uncover and bake for 5 minutes at 350F until golden and the cheese is melted.
  4. Slice into individual sliders and serve warm.

Notes

For clean slices, let the sliders rest 5 minutes after baking so the melted cheese sets slightly. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm in a 325F oven until hot through. Freezing is not recommended because the cranberry sauce texture can change after thawing. If you want a lighter option, swap in part-skim mozzarella or a reduced-fat cheddar for the same melt effect.