Description

These Easy Turkey and Cranberry Sliders with Hawaiian Rolls are a delightful and festive sandwich perfect for using up leftover turkey and cranberry sauce. Featuring sweet Hawaiian rolls, creamy brie cheese, and a flavorful butter topping infused with Dijon mustard, garlic, and rosemary, these sliders come together quickly and bake until melty and warm. A homemade orange cranberry sauce option adds a fresh, tangy sweetness that complements the savory turkey perfectly. Ideal for holiday gatherings or quick weeknight meals, these sliders combine convenience with comforting flavors in every bite.

Ingredients

Sliders

1 package Hawaiian rolls (12 rolls)
1/4 cup mayonnaise (60 grams)
1/2 cup leftover cranberry sauce or prepared orange cranberry sauce (160 grams)
3 cups diced leftover turkey, skin and bones removed (375 grams)
6 ounces brie cheese, sliced (190 grams)

Butter Topping

2 tablespoons unsalted butter (28 grams)
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon minced fresh rosemary
Kosher salt, to taste

Orange Cranberry Sauce (if not using leftover sauce)

12 ounces fresh cranberries (120 grams)
1/3 cup fresh orange juice (80 milliliters)
2/3 cup water (160 milliliters)
3/4 cup brown sugar, packed (160 grams)
1 teaspoon orange zest

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Instructions

Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the sliders.
Prepare Rolls: Slice the Hawaiian rolls horizontally in half, keeping the bottoms and tops intact. Arrange the bottom halves on a sheet pan for easy assembly and baking.
Assemble Sliders: Spread mayonnaise evenly over the bottom half of the rolls, then layer with leftover cranberry sauce followed by the diced turkey. Top the turkey with sliced brie cheese. Place the top halves of the rolls over the assembled ingredients.
Make Butter Topping: Melt the unsalted butter in a small bowl. Whisk in Dijon mustard, garlic powder, minced fresh rosemary, and a pinch of kosher salt until smooth and well combined.
Apply Butter Topping: Brush the butter mixture evenly over the tops of the assembled rolls, coating them thoroughly for a flavorful crust.
Bake Sliders: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the rolls are hot throughout and the brie is melted. Remove and allow the sliders to cool for 4-5 minutes before slicing and serving.
Prepare Orange Cranberry Sauce (optional): In a skillet, combine fresh cranberries, orange juice, water, and brown sugar. Bring the mixture to a boil over medium-high heat.
Simmer Sauce: Reduce heat to medium-low and simmer, stirring frequently, until the cranberries burst and the sauce thickens, about 15-20 minutes. A wooden spoon dragged through the sauce should leave a trail with the sauce holding its shape.
Finish Sauce: Remove from heat and stir in orange zest. Let the sauce cool completely in a bowl to thicken further before using on the sliders.

Notes

The recipe works best with leftover turkey and cranberry sauce, but the homemade orange cranberry sauce is a delicious alternative.
For a vegetarian twist, substitute the turkey with a plant-based deli meat or grilled vegetables and omit the brie for a vegan option.
You can prepare the cranberry sauce a day in advance to save time.
Use fresh rosemary minced finely for the best flavor in the butter topping.
Serve the sliders warm for optimal taste and texture.
If you prefer a stronger mustard flavor, increase Dijon mustard to 1 1/2 teaspoons.
To make cleanup easier, line the baking sheet with parchment paper or aluminum foil.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Sandwiches
Method: Baking
Cuisine: American