Hawaiian Turkey and Cranberry Sliders Recipe this wasn’t some planned masterpiece. It was the day after Thanksgiving, and I was staring down a fridge full of cold turkey, half a tub of cranberry sauce, and absolutely zero motivation to cook anything “real.”

Threw it all onto those soft Hawaiian rolls, and boom magic. But here’s the kicker: what started as lazy leftovers turned into something I now make on purpose. Fancy enough for parties, humble enough for a Tuesday lunch

They’re bite-sized sandwiches built on soft, slightly sweet Hawaiian rolls filled with sliced turkey breast, tangy cranberry sauce, melty cheese, and often a buttery glaze that seeps into every fluffy corner. Think: Thanksgiving in a two-bite format.

Sweet, savory, melty, a little gooey. It’s a flavor hug in slider form. And the genius part? They’re baked as a pull-apart tray, which makes them ideal for feeding a crowd fast.

And hey this isn’t just some glorified leftover sandwich. Done right, it’s a full-on flavor composition. Let’s dig into the build.

Ingredients & Substitutions

The Core Build:

• 12 Hawaiian sweet rolls
  King’s Hawaiian are classic, but any soft, enriched roll works. Brioche slider buns will do, though they’re a touch eggier.
• 1 to 1.5 cups cooked turkey breast, sliced thin
  Go roasted, smoked, or deli-style. Just don’t use dry turkey nobody wants crumbly sadness in a slider.
• ¾ cup cranberry sauce
  Whole-berry or jellied both work, but I lean whole-berry for texture. You can even stir in a little orange zest or minced jalapeño for extra flair.
• 6 slices provolone or Swiss cheese
  Swiss melts better, provolone gives you that stretchy pull. Mozz is a softer option, but won’t give you the nutty depth.
• 2 tablespoons Dijon mustard
  Adds a tangy punch to cut the sweetness. Honey mustard works too, but balance is key.
• 3 tablespoons butter (melted)
  For brushing. Unsalted gives you control, but if salted is what you’ve got dial back any added salt elsewhere.
• 1 teaspoon poppy seeds (optional)
  For a little texture on top and visual pop. Not mandatory, but they do make it feel finished.
• ½ teaspoon garlic powder + ½ teaspoon onion powder
  Adds depth to the butter topping. You could even steep the butter with fresh garlic for 5 min if you’re feeling cheffy.

Substitutions & Customizations:

• Gluten-free?
  Use GF dinner rolls Udi’s makes decent ones. Just warm them slightly before slicing to avoid breakage.
• Vegetarian version?
  Sub sliced roasted butternut squash or seared mushrooms for turkey. Still awesome with cranberry and cheese.
• Lactose-free?
  There are good lactose-free Swiss slices on the market. Or go dairy-free with a creamy almond cheese melt.
• Cranberry alternative?
  Lingonberry jam. Trust me. Ikea knew what they were doing.

Step-by-Step Instructions

1. Preheat & Prep

Set your oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment or foil. Makes cleanup stupid easy.

2. Slice the Rolls

Keep the rolls all together. Don’t break ‘em up. Slice horizontally as one slab, like you’re making a roll-layer cake.

Common mistake? Pressing too hard and flattening the rolls. Use a long serrated knife and gentle sawing motion.

3. Layer Time

Place bottom half of rolls into your prepared pan. Spread a thin layer of Dijon mustard over them.

Lay on the turkey. Not too thick you’re not stuffing a deli hoagie. Then spoon cranberry sauce over turkey in even dollops.

Next, the cheese. One layer only, edge to edge. Don’t stack slices or you’ll get weird melt pockets.

Cap with the roll tops.

4. Make the Glaze

Mix melted butter with poppy seeds, garlic powder, onion powder. Optional: a pinch of cayenne or smoked paprika adds warm depth.

Brush generously over the tops. Let it drip into the cracks a bit soaks into the bread for that buttery magic.

5. Bake

Cover loosely with foil and bake for 15 minutes, then uncover and bake 5–7 minutes more until tops are golden brown and cheese is melt-central.

If you see cheese oozing onto the tray edges, you’re there.

6. Rest & Slice

Let it sit for 5 minutes. Helps the layers settle. Then slice along the seams with a serrated knife or bench scraper.

Don’t rush the cut it’s molten in there. Nobody wants third-degree cheese burns.

Variations:

• Add stuffing layer for a total Thanksgiving mashup.
• Use spicy pepper jack for a punchier bite.
• Brush with maple butter instead of garlic butter for a sweeter edge.

Cooking Techniques & Science

Why do we bake them assembled?

Baking sliders whole creates a sealed mini-environment. The steam from the filling helps soften the cheese, while the butter glaze crisps the tops. The result? Buttery bottoms, gooey centers, golden crowns.

Why brush with butter?

Fat is a flavor conductor. Melted butter seeps into the rolls, carrying aromatics deep into the crumb. It also caramelizes slightly, giving those top buns that bakery-golden sheen. You’re not just “buttering bread” you’re flavor engineering.

Cheese placement matters.

Cheese goes under the roll tops, not the base. It acts like glue holds everything in when you cut and pull. Put it under the turkey and you risk sogginess.

Important Tools:

• Serrated bread knife – A must. Don’t even try with a chef’s knife.
• Pastry brush – Silicone is fine, but a natural bristle brush gives better control.
• Metal baking dish – Conducts heat better than glass, gives you crisper bottoms.

Serving & Pairing Suggestions

Presentation?
Stack them slightly askew on a rustic wooden board, with extra cranberry sauce in a ramekin. Add a sprinkle of fresh thyme or cracked black pepper for color.

Serve warm. Always warm.

Perfect party food. Perfect next-day brunch. Honestly, these slap at 2 a.m. too no judgment.

Pairings:

• Side dish: Arugula salad with citrus vinaigrette. Cuts the richness.
• Drink: A tart cider or light Pinot Noir. Nothing too bold it’s about balance.
• Dessert: Keep it simple. Ginger cookies or pumpkin bars.

FAQs About Hawaiian Turkey and Cranberry Sliders Recipe

1. Can I make these sliders ahead of time?

Absolutely. Assemble them up to 8 hours in advance, cover tightly, and refrigerate. Just add the butter topping right before baking. They’ll still be golden and gooey.

2. Can I freeze Hawaiian turkey sliders?

Yep. Bake first, let cool completely, then freeze in a single layer. Reheat at 325°F wrapped in foil for about 15–20 minutes.

3. What if I don’t like cranberry sauce?

Swap it with fig jam, pepper jelly, or even a spoon of gravy. You want something moist and tangy-sweet to balance the savory layers.

4. What cheese works best besides Swiss or provolone?

Try gouda for a smoky touch, or a sharp cheddar if you want more bite. Just make sure it melts well.

5. Can I use chicken instead of turkey?

100%. Rotisserie chicken works great. Just shred or slice thin, and make sure it’s not too wet going in.

Let’s be real these sliders might’ve started as a way to clean out the fridge. But they ended up becoming a dish folks ask for by name. So whether it’s game day, potluck, or “we’re not cooking dinner tonight,” Hawaiian Turkey and Cranberry Sliders have got you covered.

Because small bites still deserve big flavor.

Why These Sliders Matter

You could make a plain turkey sandwich. Sure.

But this? This is the art of making humble things unforgettable.

Sweet rolls with buttery tops. Tart cranberry cutting through the savory turkey. Melted cheese gluing it all together. Each layer is playing its part nothing loud, nothing wasted.

They’re nostalgic and modern. Low-effort but wildly satisfying. A little messy, always gone too fast.

Final Expert Tips:

• Toasting turkey slices beforehand gives them a little edge and extra warmth. 2 minutes in a skillet does the trick.
• Don’t skip the butter glaze. It’s not garnish it’s transformation.
• Use a cooling rack to rest the baked sliders. Helps prevent soggy bottoms.

This isn’t a leftovers hack anymore. It’s a recipe you plan for. And it never fails.