Turkey Cranberry Sliders
Andi Reis
A warm batch of soft rolls layered with turkey, cranberry sauce, and melted cheese, all baked under a buttery poppy seed glaze.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Course Sandwich
Cuisine American
- 12 Hawaiian-style dinner rolls
- 8 oz Leftover fully-cooked turkey or any kind of lunchmeat
- 8 oz Provolone cheese (Swiss also works well)
- 1 c Whole berry cranberry sauce (or 1 can of jellied cranberry sauce, sliced into 12 rounds)
- 1/4 c Butter
- 2 T Brown sugar packed
- 2 t Worcestershire sauce
- 2 t Dijon mustard
- ½ t Poppy seeds (toasted sesame seeds are ok too)
Preheat oven to 375°F.
Slice rolls in half horizontally and place bottom half in a 9x13-inch baking dish.
Layer turkey, cheese, and cranberry sauce over the bread. Place the top half back on. Set aside.
In a saucepan, melt butter with brown sugar, Worcestershire, Dijon, and poppy seeds, stirring until smooth.
Pour glaze over rolls, spreading evenly. Use a pastry brush to “paint” the sides of the rolls.
Cover with foil and bake for 15 min. Remove foil and bake 5–6 min more until golden and cheese melts.
Cool slightly before slicing and serving.