These Turkey Cranberry Sliders layer tender turkey with cranberry sauce, creamy garlic-herb Boursin, and melty provolone, Havarti, or Swiss on soft Hawaiian rolls, baked until golden and toasty.
Looking for more ways to use leftover turkey? You might also enjoy my Turkey Tetrazzini, Turkey Croissant Panini, or Creamy Turkey Wild Rice Soup.
Before You Start Cooking
- Turkey: These sliders are a great way to use leftover smoked or roasted turkey breast from a holiday dinner. You can also use deli-sliced turkey.
- Boursin Cheese: We use Garlic & Herb Boursin, but Shallot & Chive is also delicious. You’ll need about half a 5.3-ounce package. The cheese spreads more evenly if you let it sit at room temperature for about 20 minutes before making the sliders.
- Cranberry Sauce: Whole berry cranberry sauce adds brightness and just the right balance of tart and sweet. You can use leftover homemade cranberry sauce or canned.
- Slider Rolls: You’ll need a 12-count package of King’s Hawaiian Rolls. Use either the original sweet rolls or the savory butter rolls for a slightly less sweet bite.
How to Make Turkey Cranberry Sliders
Step 1: Prep the Rolls
Use a sharp serrated knife to slice the entire slab of rolls in half horizontally, creating a single top and bottom layer. Sometimes, an end will pop off from the top layer, but try to keep the individual rolls as intact as you can.
Step 2: Assemble the Sliders
For easy cleanup, line a baking sheet with parchment paper and place the bottom slab of rolls on the sheet, cut side up.
Spread an even layer of Boursin over the rolls—the cheese will melt slightly as it bakes for a savory, creamy base. Next, spread the cranberry sauce over the Boursin. Its tangy sweetness brightens the richer flavors of the turkey and cheese.
Layer on your turkey slices or meatier pieces if you’re using carved leftovers. Aim for slices about 1/4-inch thick if you’re using leftovers. Thinner slices can be layered if using deli turkey.
Then top with deli-sliced provolone cheese. These sliders are also great with Havarti or Swiss if you prefer something milder or a bit nuttier.
Place the top slab of rolls over the cheese to finish assembling.
Step 3: Butter and Bake the Sliders
Before baking, whisk together a quick honey-Dijon butter sauce. In a small bowl, stir together melted unsalted butter, honey, and Dijon mustard until smooth and creamy. This glaze helps the sliders toast in the oven with a sweet-savory finish.
Use a pastry or basting brush to brush half of the butter mixture over the tops of the rolls. It will pool slightly in the crevices and drip a little bit down the sides.
Cover the baking sheet tightly with foil and bake the sliders for 25 minutes at 350°F. Starting with the pan covered helps the cheese melt evenly and warms the turkey through while keeping the tops from browning too quickly.
Remove the foil, brush on the remaining butter sauce, and sprinkle evenly with Everything Bagel Seasoning. You can either use your favorite store-bought blend or my linked homemade recipe.
Finish baking uncovered for another 5 minutes, until the tops are golden and lightly crisp.
Let the sliders rest for a few minutes, then use a serrated knife to cut them into individual sandwiches.
Prep Ahead
If you want to get a jump on prep, you can assemble the sliders—without the butter topping—up to 4 hours before baking. Keep them covered and refrigerated until you’re ready to bake.
I don’t recommend assembling them much earlier than that; the cranberry sauce and Boursin will eventually start to soften the rolls.
Pull the sliders from the refrigerator about 20 minutes before baking. Then, brush the tops with half of the butter sauce and continue with the recipe as written.
Serving Tips
These Turkey Cranberry Sliders are best served warm, soon after baking, so they keep their toasty texture and don’t become soggy. They’re great for:
- Holiday entertaining: Perfect for a Thanksgiving-weekend buffet or holiday open house. You get the comforting turkey-and-cranberry flavors everyone loves—but the Boursin gives them just enough of a twist for a fun and unexpected bite.
- Game day: Serve with chips—we especially love sweet potato chips for a fall vibe—for an easy, crowd-pleasing lunch.
Storing and Reheating Leftovers
Turkey Cranberry Sliders are best when they’re freshly made, but if you end up with leftovers, store them in an airtight container in the refrigerator for 2 to 3 days.
Reheat the sliders on a foil-covered baking sheet in a 350°F oven for 10 to 15 minutes, until they’re warmed through. To crisp the tops again, pull off the foil during the last couple of minutes.
More Crowd-Pleasing Slider & Sandwich Recipes
Turkey Cranberry Sliders
Ingredients
- 1 package King's Hawaiian rolls (12 rolls; see note)
- 2½ ounces Garlic & Herb Boursin Cheese , slightly softened (about half of a package; see note)
- ⅓ cup whole berry cranberry sauce
- ½ pound sliced turkey breast (leftover or deli; see note)
- 6 to 7 ounces deli-sliced provolone, Havarti, or Swiss (6 slices)
- 3 tablespoons unsalted butter , melted
- ½ tablespoon Dijon mustard (1½ teaspoons)
- ½ tablespoon honey (1½ teaspoons)
- 1 tablespoon Everything Bagel Seasoning (see note)
Instructions
- Preheat oven to 350°F with the rack in the middle position. Line a rimmed sheet pan with parchment paper. (If using a dark pan, reduce the temperature to 325°F so the bottoms of the sliders don't get too dark.)
- Without separating the individual rolls, slice the whole package in half horizontally to create a top and bottom layer.
- Spread the Boursin evenly over the bottom half of the rolls. Layer on the cranberry sauce, followed by the turkey and sliced cheese. Place the top half of the rolls back on.
- In a small bowl, stir together the melted butter, Dijon mustard, and honey until smooth.
- Brush the tops of the rolls with half of the butter mixture. Cover the pan tightly with foil and bake for 25 minutes.
- Remove the foil, brush with the remaining butter sauce, and sprinkle with Everything Bagel Seasoning. Bake uncovered for 5 minutes, until the tops are golden and lightly crisp.
- Let the sliders rest for 5 minutes, then cut apart with a serrated knife. Serve warm.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
