Cranberry Turkey Sliders for Thanksgiving — Cranberry Turkey Sliders Recipe

I fell in love with Cranberry Turkey Sliders the first time I made them after a busy Thanksgiving when I didn’t want to waste the leftovers. My college-aged kids were stomping through the door, hungry and nostalgic for the flavors of the holiday, and these tiny sandwiches turned a pile of cold turkey and a half-can of cranberry sauce into something warm, saucy, and utterly irresistible. There’s something comforting about mini sandwiches: they’re casual, crowd-pleasing, and carry the traditional flavors of Thanksgiving into an easy finger food. Historically, sliders trace back to the need for small, portable bites at diners and parties — these cranberry turkey versions are a modern, festive twist on that idea.

Who is this recipe for?

• This recipe is perfect for busy parents, holiday hosts looking for easy appetizers, college students making the most of Thanksgiving leftovers, and beginners wanting a no-fuss, crowd-pleasing dish.

Core ingredients overview:

• This simple slider recipe layers thick-cut deli turkey (or ham) with Swiss or Provolone cheese and a generous spread of cranberry sauce on soft Hawaiian rolls. A buttery garlic-Dijon glaze with Worcestershire and poppy seeds is brushed on top before baking for a glossy, flavorful finish.

Tools & Ingredients

Tools

• 9×13-inch baking dish or similar casserole dish — holds the slider sandwich formation and heats evenly.
• Small mixing bowl — to whisk the butter and seasonings.
• Pastry brush or spoon — for applying the butter glaze evenly.
• Sharp knife and cutting board — to slice the rolls cleanly and prepare garlic.
• Aluminum foil — to cover the sliders while they steam and meld flavors.
• Measuring spoons/cups — for accurate seasoning.
• Oven — to heat and brown the sliders.

Ingredients (with benefits)

• 1 pound thick-cut deli turkey or ham — lean protein that makes great use of leftovers and keeps sliders meaty.
• 6 large slices Swiss or Provolone cheese — mellow, melty cheese that binds the flavors and adds creamy texture.
• 1 1/4 cup cranberry sauce — adds sweet-tart contrast and classic holiday flavor.
• 1 12-pack Hawaiian Dinner Rolls — soft, slightly sweet rolls that hold fillings without falling apart.
• 2 1/2 tablespoons butter (melted) — provides richness and helps the top brown beautifully.
• 1 1/2 teaspoon Worcestershire Sauce — deep, savory umami that balances sweetness.
• 1 teaspoon Dijon Mustard — bright, tangy bite that lifts the sandwich flavors.
• 1 teaspoon Poppy Seeds — adds a subtle nutty crunch and bakery-style look.
• 2–3 cloves garlic (minced) — aromatic punch that elevates the butter glaze and enhances savory notes.

Instructions

1. Preheat the oven to 350°F (175°C).
2. Slice the Hawaiian rolls in half horizontally and place the bottom half in a 9×13-inch baking dish in an even layer.
3. Lay the 1 pound of thick-cut deli turkey or ham in an even layer over the bottom half of the rolls.
4. Spread 1 1/4 cup cranberry sauce evenly over the turkey or ham.
5. Top the cranberry-coated meat with 6 large slices of Swiss or Provolone cheese, arranging slices to cover the surface.
6. Place the top half of the rolls over the cheese to form the slider “sandwich.”
7. In a small bowl, combine 2 1/2 tablespoons melted butter, 1–2 cloves minced garlic (or 2–3 per your taste), 1 teaspoon Dijon mustard, 1 1/2 teaspoon Worcestershire Sauce, and 1 teaspoon poppy seeds. Whisk until smooth.
8. Use a pastry brush or spoon to brush the butter mixture evenly over the top of the rolls.
9. Cover the baking dish tightly with aluminum foil and bake for 12 minutes to melt the cheese and warm the sandwiches through.
10. Carefully remove the foil and return the dish to the oven. Bake uncovered for an additional 10–12 minutes, watching closely so the tops brown but do not burn.
11. Remove from the oven, let cool 2–3 minutes, then cut between the rolls to separate the sliders.
12. Serve warm and enjoy!

FAQ
Q: Can I freeze these sliders?
A: You can freeze fully assembled sliders before baking. Wrap tightly in foil and place in an airtight container for up to 2 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes covered if still cold. For best texture, avoid freezing after baking.

Q: What can I use instead of Hawaiian rolls?
A: You can use dinner rolls, slider buns, or even soft ciabatta rolls split to size. Hawaiian rolls are preferred for their sweet softness, but any soft bread will work.

Q: Can I make this vegetarian?
A: Yes — replace the turkey or ham with sliced roasted vegetables, marinated tofu, or a plant-based deli slice, and the recipe will still be hearty and satisfying.

Q: How can I make the sliders spicier or more savory?
A: Add a thin layer of spicy mustard, a few dashes of hot sauce, or swap the Dijon for whole-grain mustard. Thinly sliced pickled jalapeños under the cheese add a nice kick.

Tips & Tricks

• Don’t skip the foil during the first bake: the covered phase lets cheese melt fully and prevents the rolls from drying out.
• Spread the cranberry sauce thinner for less sweetness per bite, or thicker if you love that tart pop — either way, distribute it evenly.
• Keep an eye when baking uncovered: the sugar in the rolls and glaze browns quickly, so remove when the top is golden rather than deeply browned.
• For uniform slices, refrigerate the assembled sliders for 10–15 minutes before cutting, which helps the cheese set and reduces shifting.

Conclusion

If you want more ideas and variations for transforming Thanksgiving leftovers into easy sliders, check out these helpful recipes: Cranberry Turkey Sliders – Thanksgiving Leftovers Recipe, Turkey Cranberry Sliders – I Heart Eating, and Easy Cranberry Turkey Sliders with Hawaiian Rolls – Healthy Little Peach.

Enjoy these warm, nostalgic sliders with friends and family — and don’t forget to share the recipe! Always add

tag after Directions.