Easy Turkey Cranberry Sliders on Hawaiian Rolls
Soft Hawaiian rolls layered with creamy cranberry-Dijon sauce, melty Swiss and sharp cheddar, and tender turkey, all brushed with a maple-butter glaze loaded with everything bagel seasoning. Ready in 25 minutes, perfect for game days, easy dinners, or holiday leftovers.
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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Notes
Storage: Best eaten the same day. Leftovers can be stored in an airtight container for up to 2 days. Reheat wrapped in foil at 325°F for 10–12 minutes.
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