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Turkey Cranberry Sliders

Turkey cranberry sliders with Dijon, brie (or white cheddar), and whole-berry cranberry sauce baked until the cheese melts into every layer. Built on Hawaiian rolls so each slider pulls apart cleanly and stays juicy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls
  • 1 package (12 count) Hawaiian rolls
Turkey
  • 0.75 lb sliced deli turkey or leftover roast turkey
Cheese
  • 6 oz brie, sliced, or 6 slices white cheddar
Whole berry cranberry sauce
  • 0.75 cup whole berry cranberry sauce
Dijon mustard
  • 2 tbsp Dijon mustard
Butter
  • 0.25 cup butter, melted
Honey
  • 1 tbsp honey
Poppy seeds
  • 1 tsp poppy seeds
Dried thyme
  • 0.5 tsp dried thyme

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 the Dijon mustard on the roll bottoms, then layer with the sliced turkey and the brie (or white cheddar).
  4. Spread the cranberry sauce on the cut side of the tops and place the tops 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, then uncover and bake 5 minutes until golden and the cheese is melted.
  3. Slice into individual sliders and serve warm.

Notes

Pro tip: Use uniformly sliced cheese and evenly layered turkey so each slider melts through and pulls apart cleanly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 300F oven until warmed through. Freezing is not recommended for best texture. For a lighter option, swap the butter-brush with an olive-oil and honey glaze and use low-fat cheese if desired.