If you’ve got leftover turkey (or a pack of deli slices), these Easy Turkey Cranberry Sliders need to happen. Soft Hawaiian rolls stuffed with cranberry-Dijon sauce, two kinds of melty cheese, and tender turkey, then brushed with a maple-butter everything bagel glaze. 25 minutes, one pan, and everyone’s happy.
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Turkey and cranberry are a match made in heaven—sweet, tangy, and perfect on a soft Hawaiian roll. If you love easy pull-apart sliders, you’re going to love my Corned Beef Sliders, too!
Why You’ll Love This Recipe
- Ready in 25 minutes with just 10 minutes of hands-on time.
- Works with leftovers OR deli turkey, so you can make them any time of year.
- Feeds a crowd from one pan—perfect for game day (pair with my creamy potato salad), potlucks, or casual holiday parties.
- Versatile enough for any occasion—easy Sunday dinners, Thanksgiving leftovers, or a quick weekday lunch when you want something warm.
Ingredients
Ingredient Notes
- Turkey: leftover or store-bought deli meat, both work beautifully. Leftovers from my Air Fryer Turkey Breast are perfect here. For deli turkey, ask for about ¾ pound (12 oz) sliced at the counter. Deli slices hold up better than the pre-packaged stuff. Oven-roasted or smoked deli turkey tastes great here.
- Whole-berry cranberry sauce: I used some of my homemade cranberry sauce, or buy canned.
- Swiss and Cheddar Cheese: Sharp white cheddar on the bottom gives you a bolder, tangier bite right against the sauce. Swiss on top melts beautifully over the turkey. (I tested these with Gruyère as well, and it tastes great!)
- Everything bagel seasoning is the finishing touch that makes these sliders. You’ll find it in the spice aisle near the seasoning blends, or make your own with sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.
- Pure maple syrup: gives the glaze a subtle, caramel-like sweetness that pancake syrup just can’t match. You only need 2 teaspoons, so even a small bottle works. In a pinch, honey is a better substitute than pancake syrup.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Swap the cheese: Havarti, provolone, or mozzarella all work if you prefer something milder. I tried it with Gruyère cheese, which is fantastic!
- Add stuffing: If you’re making these with holiday leftovers, a layer of stuffing under the turkey takes them over the top.
- Make them with ham: Holiday ham, deli ham, or even rotisserie chicken all work beautifully with the same cranberry-Dijon sauce.
- Go rotisserie: Shredded rotisserie chicken is a great swap when you don’t have turkey on hand.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
Step One: In a small bowl, whisk together mayonnaise, cranberry sauce, Dijon mustard, lemon juice, and a pinch of salt until creamy and pink.
Step Two: Without separating the rolls, slice the entire sheet horizontally with a serrated knife to create a continuous top and bottom layer. Place the bottom layer on your prepared baking sheet. Spread half of the cranberry-Dijon sauce over the cut side of the bottom buns.
Step Three: Layer the sharp cheddar slices over the sauce, then spread the turkey evenly over the cheese. Top with Swiss cheese slices.
Step Four: Spread the remaining cranberry-Dijon sauce on the cut side of the top rolls, then place them over everything, sauce-side down
Step Five: In a small bowl, whisk together the melted butter, maple syrup, Dijon, Worcestershire sauce, and everything bagel seasoning. Brush the glaze generously over the tops and sides of the rolls.
Step Six: Bake at 350°F for 12–15 minutes, until the tops are golden and the cheese is melty. Let rest for 2–3 minutes, then slice into individual sliders and serve.
Expert Tips
- Use a serrated knife for slicing. A regular knife will smash those soft Hawaiian rolls. A bread knife glides right through.
- Keep the rolls connected. Don’t separate them before layering—the connected rolls hold everything together and make assembly way easier.
- Sauce on BOTH layers. The cranberry-Dijon goes on the bottom buns AND the top buns (before you close them) so every bite is flavorful.
- Brush the sides too. Make sure the glaze gets into all the crevices between the rolls that’s where it caramelizes best.
- Let them rest before cutting. I know it’s hard. But 2–3 minutes means sliders that stay together instead of sliding apart.
FAQs
King’s Hawaiian Original Sweet Rolls are the classic choice; their slight sweetness pairs perfectly with the savory turkey and tangy cranberry. In a pinch, potato rolls or brioche slider buns work too.
Use two baking sheets and double all ingredients. Bake side by side on the same oven rack, rotating the pans halfway through to ensure even browning. Perfect for game day or potlucks!
For a main dish, figure 2–3 sliders per person. As an appetizer, 1–2 is usually plenty.
Yes, just don’t assemble the sandwiches ahead or the bread will get soggy. You can shred the turkey ahead of time (it’s actually easiest while it’s still warm), and the cranberry-Dijon sauce can be made the night before and stored in the fridge.
Storage
These sliders are best eaten the same day; the bread stays soft, the cheese stays melty, and everything holds together perfectly.
Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat wrapped in foil at 325°F for 10–12 minutes. Or reheat in the air fryer.
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Thank you!
-Sarah
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Recipe
Easy Turkey Cranberry Sliders on Hawaiian Rolls
Ingredients
Cranberry Dijon Sauce
- ½ cup mayonnaise
- ¼ cup whole berry cranberry sauce homemade or canned
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Pinch of kosher salt
Sliders
- 1 12-count package King’s Hawaiian Original Sweet Rolls
- 2 cups shredded cooked turkey or ¾ lb (12 oz) thin-sliced deli turkey
- 4 ounces sharp white cheddar cheese sliced
- 4 ounces Swiss cheese sliced
Maple Butter Glaze
- 4 tablespoons unsalted butter melted
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce (optional)
- 1 tablespoon everything bagel seasoning
Instructions
- Heat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the mayonnaise, cranberry sauce, Dijon mustard, lemon juice, and a pinch of salt until creamy and pink.
- Without separating the rolls, slice the entire sheet horizontally with a serrated knife to create a continuous top and bottom layer. Place the bottom layer on your prepared baking sheet. Spread half of the cranberry-Dijon sauce over the cut side of the bottom buns.
- Arrange slices of sharp cheddar cheese over the sauce, then spread the turkey evenly over the cheese. Top with Swiss cheese slices. Spread the remaining cranberry-Dijon sauce on the cut side of the top rolls, then place them over everything, sauce-side down.
- In a small bowl, whisk together melted butter, maple syrup, Dijon, Worcestershire sauce, and everything bagel seasoning. Brush the glaze generously over the tops and sides of the rolls, letting it drip down the edges.
- Bake for 12-15 minutes, until the tops are golden and the cheese is melty. Let rest for 2–3 minutes, then slice into individual sliders and serve warm.
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