Leftover turkey deserves more than another plain sandwich, and Turkey Cranberry Sliders are a fun way to give it new life. These little sandwiches have soft Hawaiian rolls, juicy turkey, sweet and tart cranberry sauce and warm melted Swiss cheese. They’re simple to make and bring those familiar holiday flavors together in every bite. These easy turkey cranberry sliders are a great choice for Thanksgiving leftovers, Christmas gatherings, Friendsgiving parties or even a busy weeknight dinner.
They take very little hands-on work and you can bake a whole batch at once. If you’re putting together a holiday spread, our Cranberry Pecan Cheese Ball makes a lovely starter to serve alongside them. I especially like how the rolls turn golden on top while the cheese melts around the turkey. Nothing fancy.
Just a warm little sandwich that tastes like the best parts of Thanksgiving. And since you can pull the whole batch from the oven at once, it’s a handy option when everyone’s hungry and you don’t want to spend all evening making dinner.
Ingredients
- King’s Hawaiian Original Sweet Rolls: Keep the rolls connected and slice the whole slab horizontally to make soft and slightly sweet sandwich tops and bottoms.
- Roasted turkey breast: Fully cooked and sliced into thin pieces, then folded loosely to create a tender filling that’s easy to bite through.
- Whole berry cranberry sauce: Use a thick chilled sauce with visible cranberry pieces for a tart contrast that won’t soak into the bread too quickly.
- Swiss cheese: Use sandwich-sized slices that melt smoothly and add a mild nutty flavor without overpowering the cranberry sauce.
- Dijon mustard: Spread thinly over the bottom rolls to add a savory tang that balances the sweetness of the bread and cranberry sauce.
- Unsalted butter: Melt before mixing with the seasonings and brushing over the roll tops to encourage even golden browning.
- Dried thyme: Mix into the melted butter for an earthy herbal note that complements roasted turkey.
- Poppy seeds: Scatter through the butter mixture to add small dark specks and a subtle crunch to the baked tops.
- Garlic powder: Stir into the seasoned butter for gentle garlic flavor without adding fresh garlic pieces that might scorch.
Tools You’ll Need
- 9 by 13-inch baking dish: Use a 9 by 13-inch oven-safe baking dish to hold the connected rolls and catch any melted cheese, since a smaller dish can squeeze the filling out.
- Serrated bread knife: Choose an 8 to 10-inch serrated knife for slicing the connected rolls horizontally without crushing them, since a short smooth blade can tear the bread.
- Small microwave-safe bowl: A 1-cup microwave-safe bowl gives you enough room to melt and mix the butter topping, while a shallow dish makes stirring messy.
- Pastry brush: Use a silicone pastry brush about 1 to 2 inches wide to spread butter evenly over the rolls, since pouring it directly can leave soggy patches.
- Aluminum foil: Choose enough aluminum foil to cover the full 9 by 13-inch dish loosely so the tops don’t brown too fast, and avoid pressing it against the buttered rolls.
- Instant-read food thermometer: Use a thin-probe instant-read thermometer to check that the center filling reaches 165°F, since the color of the bread can’t confirm that the filling is hot enough.
Instructions
Step 1: Slice the Hawaiian rolls and spread the Dijon mustard
Set your oven to 350°F and let it heat while you work. Keep the 12 Hawaiian sweet rolls joined together and use a long serrated knife to cut through the middle horizontally. Lift off the top half in one piece. Place the bottom half in a lightly buttered 9 by 13-inch baking dish.
Next, spread 1 tablespoon of Dijon mustard across the cut side of the bottom rolls using the back of a spoon. Take about 4 to 5 minutes for this part so you don’t tear the soft bread. The rolls should stay joined at their sides and the mustard should form a thin yellow layer. Don’t press too hard.
If you split the rolls apart now, the filling can slide out as you build the sandwiches. Keeping the bread joined makes the next layers easier to handle.
Tip: A serrated bread knife with a blade at least 8 inches long cuts through the connected rolls more cleanly than a short knife.
Step 2: Layer the roasted turkey and cranberry sauce
Lay 1 pound of sliced roasted turkey breast over the mustard-coated rolls. Fold the slices loosely instead of pressing them flat because those little folds keep the filling from turning into one dense layer. Spread 3/4 cup of whole berry cranberry sauce over the turkey using small spoonfuls. Work from one side to the other and leave a little space near the outer edges.
This should take about 3 to 4 minutes with chilled cooked turkey and cranberry sauce. You’ll see the deep red cranberries settle into the folds of pale roasted turkey. Some spots will have more sauce than others. That’s fine.
But if you pile the sauce too high, it can spill down the sides and make the bottom rolls wet. A thin layer gives each bite a good mix of sweet and savory flavors.
Tip: If your cranberry sauce seems runny, chill it for 20 minutes before spreading so the fruit stays where you put it.
Step 3: Add Swiss cheese and brush the seasoned butter
Arrange 6 slices of Swiss cheese across the turkey and cranberry filling. Let the slices overlap slightly so they cover most of the bread without hanging far over the edges. Then place the connected top half of the rolls back over the filling and press very gently. Melt 3 tablespoons of unsalted butter in a small bowl until liquid, about 20 to 30 seconds in the microwave.
Stir in 1 teaspoon of dried thyme, 1 teaspoon of poppy seeds and 1/4 teaspoon of garlic powder. Brush the mixture over the tops and into the small gaps between rolls. The bread should look lightly coated with butter and dotted with herbs and seeds. You’ll smell the thyme as it mixes with the warm butter.
Don’t leave large puddles behind. (I prefer brushing in two thin passes because one heavy pour can leave the center rolls greasy. ) The thin coating helps the tops turn crisp without soaking the bread.
Tip: Leave a 1/4-inch margin around the edge of each cheese layer to reduce melted cheese spilling into the baking dish.
Step 4: Bake until the cheese melts and the tops turn golden
Cover the baking dish loosely with aluminum foil and bake the sliders in your 350°F oven for 12 minutes. Then carefully remove the foil and continue baking for another 5 to 8 minutes. Keep the dish on the middle oven rack so the bread warms evenly. The Swiss cheese should melt around the turkey while the cranberry sauce heats through.
Don’t raise the oven to 400°F just to speed things up because the sweet rolls can darken before the filling gets hot. At about minute 17, look for golden tops with a few deeper brown spots along the edges. The cheese should look soft and melted while the sauce appears glossy. Check that the center filling reaches 165°F with a food thermometer.
If the bread darkens too fast, cover it again. The foil keeps the sweet bread from browning before the filling heats through.
Tip: If your oven runs hot, check the roll edges at minute 15 and move the dish one rack lower if they’re darkening too fast.
Step 5: Separate the sliders and serve them warm
Take the baking dish out of the oven and leave the sliders to rest for 3 minutes. The cheese will still be soft but won’t slide as much when you cut. Use a sharp knife to follow the natural seams between the 12 rolls and separate them into individual sandwiches. Lift one onto a serving plate and gently tilt the top roll to show the roasted turkey, melted Swiss cheese and cranberry filling.
Keep the remaining sliders close together until you serve them so they hold their warmth. Each slider should have a golden top and soft bread beneath the filling. The melted cheese will cling to the folds of turkey and the red cranberry sauce will peek through. Serve warm.
Don’t rush the cutting or the layers may slide apart. A short rest helps the melted cheese hold the filling in place.
Tip: For a holiday buffet, serve the sliders within 20 minutes of baking so the bread stays tender and the cheese remains soft.
Pro Tips
- Choose roasted turkey breast sliced about 1/8 inch thick because thin slices fold easily and stay tender during the 20-minute baking process.
- Use thick whole berry cranberry sauce instead of a runny sauce. If liquid pools on top, drain off 1 tablespoon before assembling the sandwiches.
- Keep all 12 Hawaiian rolls connected while slicing. A long serrated knife helps you cut across the middle without crushing the soft bread.
- Place the baking dish on the middle oven rack at 350°F. This helps the cheese melt before the sweet roll tops become too dark.
- If you’re serving these for a party, assemble the filling up to 4 hours early and refrigerate. Brush on the seasoned butter just before baking.
- For a stronger herbal flavor, add 1/4 teaspoon of dried rosemary to the butter mixture. Crush it between your fingers first to release its aroma.
- Don’t overload each roll with cranberry sauce. About 1 tablespoon per slider gives you a good balance without making the bottom bread too wet.
- For a lightly crisp finish, leave the foil off during the last 5 to 8 minutes. Watch for golden edges rather than waiting for a dark brown crust.
- Make turkey cranberry brie sliders by replacing the 6 slices of Swiss cheese with 6 ounces of thinly sliced Brie for a richer and creamier filling.
- Try a Thanksgiving stuffing version by adding 3/4 cup of fully cooked stuffing over the turkey and reducing the cranberry sauce to 1/2 cup so the rolls aren’t overloaded.
- Give the sliders a sweet and spicy twist by mixing 1 teaspoon of hot honey into the cranberry sauce before spreading it over the turkey.
- Make a lighter savory version with 12 plain whole wheat slider buns and 6 slices of reduced-fat Swiss cheese, then use 2 tablespoons of melted butter on top.
Storage Instructions
Let the sliders cool slightly, then refrigerate them within 2 hours of baking. Place them in a shallow airtight container and keep the refrigerator at 40°F or below. Eat them within 3 to 4 days of when the turkey was first cooked, not 3 to 4 additional days after baking the sandwiches. For longer storage, wrap each slider tightly in plastic wrap and place them in a freezer-safe bag.
Freeze for up to 2 months for the best texture. If the turkey was already several days old before assembly, freeze the sliders promptly rather than extending their refrigerator storage. To reheat, thaw frozen sliders overnight in the fridge. Cover them loosely with foil and warm at 325°F for about 15 to 20 minutes or until the center reaches 165°F.
Remove the foil for the last 2 minutes if you want a slightly firmer top. Don’t add more cranberry sauce before reheating because it can soak into the bread. Discard sliders that develop an unusual sour smell, slimy filling or visible mold. Food can also be unsafe without obvious spoilage signs, so follow the storage limits.
Print
Turkey Cranberry Sliders
- Total Time: 35 minutes
- Yield: 12 sliders servings 1x
Description
These easy turkey and cranberry sliders turn holiday leftovers into a quick and simple meal with soft Hawaiian rolls, tender roast turkey, tangy cranberry sauce and melted Swiss cheese. The buttery tops bake golden while the filling stays warm and creamy. What makes this version different is a thin layer of Dijon mustard that balances the sweet rolls. One of the best ideas for a party, potluck or weeknight dinner when you want Search focus: turkey cranberry sliders.
Ingredients
- 12 rolls King’s Hawaiian Original Sweet Rolls (Keep the rolls connected and slice the whole slab horizontally to make soft and slightly sweet sandwich tops and bottoms.)
- 1 pound Roasted turkey breast (Fully cooked and sliced into thin pieces, then folded loosely to create a tender filling that’s easy to bite through.)
- 3/4 cup Whole berry cranberry sauce (Use a thick chilled sauce with visible cranberry pieces for a tart contrast that won’t soak into the bread too quickly.)
- 6 slices Swiss cheese (Use sandwich-sized slices that melt smoothly and add a mild nutty flavor without overpowering the cranberry sauce.)
- 1 tablespoon Dijon mustard (Spread thinly over the bottom rolls to add a savory tang that balances the sweetness of the bread and cranberry sauce.)
- 3 tablespoons Unsalted butter (Melt before mixing with the seasonings and brushing over the roll tops to encourage even golden browning.)
- 1 teaspoon Dried thyme (Mix into the melted butter for an earthy herbal note that complements roasted turkey.)
- 1 teaspoon Poppy seeds (Scatter through the butter mixture to add small dark specks and a subtle crunch to the baked tops.)
- 1/4 teaspoon Garlic powder (Stir into the seasoned butter for gentle garlic flavor without adding fresh garlic pieces that might scorch.)
Instructions
- Set your oven to 350°F and let it heat while you work. Keep the 12 Hawaiian sweet rolls joined together and use a long serrated knife to cut through the middle horizontally. Lift off the top half in one piece. Place the bottom half in a lightly buttered 9 by 13-inch baking dish. Next, spread 1 tablespoon of Dijon mustard across the cut side of the bottom rolls using the back of a spoon. Take about 4 to 5 minutes for this part so you don’t tear the soft bread. The rolls should stay joined at their sides and the mustard should form a thin yellow layer. Don’t press too hard. If you split the rolls apart now, the filling can slide out as you build the sandwiches. Keeping the bread joined makes the next layers easier to handle.
- Lay 1 pound of sliced roasted turkey breast over the mustard-coated rolls. Fold the slices loosely instead of pressing them flat because those little folds keep the filling from turning into one dense layer. Spread 3/4 cup of whole berry cranberry sauce over the turkey using small spoonfuls. Work from one side to the other and leave a little space near the outer edges. This should take about 3 to 4 minutes with chilled cooked turkey and cranberry sauce. You’ll see the deep red cranberries settle into the folds of pale roasted turkey. Some spots will have more sauce than others. That’s fine. But if you pile the sauce too high, it can spill down the sides and make the bottom rolls wet. A thin layer gives each bite a good mix of sweet and savory flavors.
- Arrange 6 slices of Swiss cheese across the turkey and cranberry filling. Let the slices overlap slightly so they cover most of the bread without hanging far over the edges. Then place the connected top half of the rolls back over the filling and press very gently. Melt 3 tablespoons of unsalted butter in a small bowl until liquid, about 20 to 30 seconds in the microwave. Stir in 1 teaspoon of dried thyme, 1 teaspoon of poppy seeds and 1/4 teaspoon of garlic powder. Brush the mixture over the tops and into the small gaps between rolls. The bread should look lightly coated with butter and dotted with herbs and seeds. You’ll smell the thyme as it mixes with the warm butter. Don’t leave large puddles behind. (I prefer brushing in two thin passes because one heavy pour can leave the center rolls greasy.) The thin coating helps the tops turn crisp without soaking the bread.
- Cover the baking dish loosely with aluminum foil and bake the sliders in your 350°F oven for 12 minutes. Then carefully remove the foil and continue baking for another 5 to 8 minutes. Keep the dish on the middle oven rack so the bread warms evenly. The Swiss cheese should melt around the turkey while the cranberry sauce heats through. Don’t raise the oven to 400°F just to speed things up because the sweet rolls can darken before the filling gets hot. At about minute 17, look for golden tops with a few deeper brown spots along the edges. The cheese should look soft and melted while the sauce appears glossy. Check that the center filling reaches 165°F with a food thermometer. If the bread darkens too fast, cover it again. The foil keeps the sweet bread from browning before the filling heats through.
- Take the baking dish out of the oven and leave the sliders to rest for 3 minutes. The cheese will still be soft but won’t slide as much when you cut. Use a sharp knife to follow the natural seams between the 12 rolls and separate them into individual sandwiches. Lift one onto a serving plate and gently tilt the top roll to show the roasted turkey, melted Swiss cheese and cranberry filling. Keep the remaining sliders close together until you serve them so they hold their warmth. Each slider should have a golden top and soft bread beneath the filling. The melted cheese will cling to the folds of turkey and the red cranberry sauce will peek through. Serve warm. Don’t rush the cutting or the layers may slide apart. A short rest helps the melted cheese hold the filling in place.
Notes
Pro Tips:
- Choose roasted turkey breast sliced about 1/8 inch thick because thin slices fold easily and stay tender during the 20-minute baking process.
- Use thick whole berry cranberry sauce instead of a runny sauce. If liquid pools on top, drain off 1 tablespoon before assembling the sandwiches.
- Keep all 12 Hawaiian rolls connected while slicing. A long serrated knife helps you cut across the middle without crushing the soft bread.
- Place the baking dish on the middle oven rack at 350°F. This helps the cheese melt before the sweet roll tops become too dark.
- If you’re serving these for a party, assemble the filling up to 4 hours early and refrigerate. Brush on the seasoned butter just before baking.
- For a stronger herbal flavor, add 1/4 teaspoon of dried rosemary to the butter mixture. Crush it between your fingers first to release its aroma.
- Don’t overload each roll with cranberry sauce. About 1 tablespoon per slider gives you a good balance without making the bottom bread too wet.
- For a lightly crisp finish, leave the foil off during the last 5 to 8 minutes. Watch for golden edges rather than waiting for a dark brown crust.
Storage: Let the sliders cool slightly, then refrigerate them within 2 hours of baking. Place them in a shallow airtight container and keep the refrigerator at 40°F or below. Eat them within 3 to 4 days of when the turkey was first cooked, not 3 to 4 additional days after baking the sandwiches. For longer storage, wrap each slider tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months for the best texture. If the turkey was already several days old before assembly, freeze the sliders promptly rather than extending their refrigerator storage. To reheat, thaw frozen sliders overnight in the fridge. Cover them loosely with foil and warm at 325°F for about 15 to 20 minutes or until the center reaches 165°F. Remove the foil for the last 2 minutes if you want a slightly firmer top. Don’t add more cranberry sauce before reheating because it can soak into the bread. Discard sliders that develop an unusual sour smell, slimy filling or visible mold. Food can also be unsafe without obvious spoilage signs, so follow the storage limits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Frequently Asked Questions
Yes, you can assemble the rolls with turkey, cranberry sauce and Swiss cheese up to 4 hours before baking. Cover the dish tightly and keep it in the refrigerator at 40°F or below. Add the seasoned butter topping right before baking, then allow a few extra minutes for the chilled filling to reach 165°F.
Store leftover sliders in an airtight container at 40°F or below for up to 3 to 4 days after the turkey was originally cooked. The storage time doesn’t reset when you make the sandwiches. If your roasted turkey is already 3 days old, plan to eat the sliders the next day rather than keeping them another 4 days.
Absolutely. Provolone is a good replacement because it melts smoothly and has a mild flavor that doesn’t hide the cranberry sauce. Use 6 sandwich-sized slices and keep the oven at 350°F. Sharp white cheddar also works, but its stronger flavor makes the filling taste less sweet and more savory.
The most common cause is cranberry sauce that’s too thin or a filling that’s packed with excess moisture. Use 3/4 cup of thick whole berry sauce and keep it mostly over the turkey rather than directly against the bread. If the rolls are already soggy, an extra 2 to 3 minutes uncovered may crisp the edges but won’t completely dry the center.
Yes, double the ingredients to make 24 sliders and use two 9 by 13-inch baking dishes instead of crowding one pan. Bake both dishes at 350°F and switch their rack positions halfway through if needed. Allow a little extra time and check that the center of each batch reaches 165°F before serving.
For a holiday lunch, serve 2 or 3 sliders per person with a crisp salad or roasted vegetables. A light side balances the buttery bread and rich cheese. Our Cranberry Pecan Wild Rice is another good option when you’re putting together a larger Thanksgiving meal.
Yes, wrap individual baked sliders tightly and freeze them for up to 2 months for the best texture. Thaw overnight in the refrigerator before reheating. Place them in a covered baking dish at 325°F for about 15 to 20 minutes, adding more time if needed until the filling reaches 165°F. The bread may be slightly softer after freezing.
Final Thoughts
The next time you have leftover turkey in the fridge, I really hope you’ll give Turkey Cranberry Sliders a try. I love how the golden buttery rolls hold the warm turkey and melted Swiss cheese while the cranberry sauce adds just enough sweetness.
These easy turkey cranberry sliders are one of those simple meals I keep coming back to during the holiday season, especially when everyone wants something warm without another big dinner. And if you’re looking for more holiday food ideas, try our Fall Harvest Salad or Cranberry Pecan Cheese Ball. Save this recipe and leave a comment to let me know how your sliders turned out.
It works just as well when you are after thanksgiving turkey cranberry sliders and turkey cranberry sliders recipe.
