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Cranberry turkey sliders with cooked turkey, melted Swiss cheese, and cranberry sauce on golden Hawaiian rolls.
Linda

Cranberry Turkey Sliders Recipe

Hawaiian sweet rolls layered with cooked turkey, Swiss cheese, thick whole-berry cranberry sauce and a Dijon butter topping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 individual sliders
Course: Appetizer, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the sliders
  • 12 Hawaiian sweet rolls 1 connected 12-count package
  • 14 oz cooked roasted turkey 397 g; safely refrigerated; sliced or coarsely shredded
  • 6 oz Swiss cheese 170 g total; divide into two 3-oz layers
  • 1/3 cup thick whole-berry cranberry sauce measure; avoid a thin runny sauce
  • 1 tbsp mayonnaise for bottom-roll spread
  • 1 tsp Dijon mustard for bottom-roll spread
For the Dijon butter topping
  • 2 tbsp unsalted butter 28 g; melted
  • 1 tsp Dijon mustard for butter topping; 2 tsp Dijon in entire recipe
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder

Equipment

  • 9 × 13-inch baking dish
  • Serrated knife
  • Mixing Bowl
  • Pastry Brush
  • Aluminum foil
  • Food thermometer

Method
 

  1. Preheat the oven to 350°F (177°C). Prepare a 9 × 13-inch baking dish and note the pan material used for testing.
  2. Stir together 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard in a small bowl.
  3. Keep the 12 Hawaiian rolls connected and cut the slab horizontally. Place the bottom slab in the baking dish. Spread with the mayonnaise-Dijon mixture; top with 3 oz of the Swiss cheese.
  4. Spread 14 oz of safely cooked turkey evenly over the bottom cheese layer. Distribute 1/3 cup of thick whole-berry cranberry sauce across the turkey without pooling. Cover with the remaining 3 oz Swiss cheese and replace the top roll slab.
  5. Mix 2 tablespoons melted unsalted butter, the remaining 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme, and 1/4 teaspoon garlic powder. Brush evenly over the tops without pouring extra liquid into the dish.
  6. Loosely cover with foil. For the initial V1.0 trial only, start with approximately 12 minutes covered, then check during an initial 6–10 minutes uncovered. These are NOT validated times. Continue baking as needed until reheated turkey reaches 165°F (74°C) throughout, checking the center and several edge locations with a food thermometer. Tent with foil if tops brown too quickly.
  7. Once every checked turkey portion reaches 165°F, remove from the oven. Rest briefly and cut between the rolls to yield 12 individual sliders.

Notes

 

  • Turkey: Use fully cooked, safely refrigerated roasted turkey, sliced or shredded.
  • Cranberry sauce: Choose thick whole-berry cranberry sauce to help control excess moisture.
  • Swiss cheese: Divide the cheese into two layers—3 oz beneath the turkey and 3 oz above the cranberry sauce.
  • Butter topping: Brush the Dijon butter evenly over the rolls without letting it pool in the baking dish.
  • Baking: If the tops brown too quickly, loosely cover with foil. Use a food thermometer to confirm the reheated turkey reaches 165°F (74°C) throughout.
  • Yield: This recipe makes 12 individual sliders. Adjust the number served per person depending on whether they're appetizers or a meal.