Cranberry Turkey Sliders
These Cranberry Turkey Sliders are the ultimate holiday (or post-holiday) crowd-pleaser — melty, buttery, and bursting with flavor. Sweet Hawaiian rolls are layered with turkey, provolone, arugula, and cranberry sauce, then brushed with a tangy Dijon butter glaze and baked until golden. They’re quick to throw together, easy to reheat, and guaranteed to disappear fast whether you serve them at a Christmas party, game day, or just a cozy weekend lunch.
Servings: 12
Ingredients
- 12 King’s Hawaiian dinner rolls
- 1 lb deli sliced turkey or leftover turkey meat
- 12 slices provolone cheese
- 1 cup arugula leaves
- 1 cup whole berry cranberry sauce
- 3 tablespoons butter
- 2 tablespoons dijon mustard
- 2 teaspoons poppy seeds
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Preheat and prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Build the base: Slice the slider buns in half horizontally (keep them connected if you can — it makes assembly and serving easier). Place the bottom half on your prepared baking sheet.
- Layer it up: Add an even layer of sliced turkey, then top with provolone cheese and a handful of arugula leaves. Spread cranberry sauce generously over the top — that sweet-tart flavor is what makes these sliders so good.
- Top it off: Place the top half of the buns back on to complete the sandwiches.
- Make the butter glaze: In a small microwave-safe bowl, combine the butter, Dijon mustard, poppy seeds, Worcestershire sauce, and garlic powder. Microwave for about 10 seconds, just until melted, then stir to mix everything together.
- Brush and bake: Brush the buttery mixture evenly over the tops of the buns. Tent the sliders loosely with foil and bake for 15–20 minutes, until the cheese is melted and everything’s heated through. Remove the foil and bake for another 5 minutes to toast the tops until golden brown.
- Serve: Let them cool just slightly, then slice and serve warm — they’ll disappear fast!