This recipe has been my go-to for holiday leftovers and last-minute entertaining ever since I discovered the magic of Hawaiian rolls paired with whole-berry cranberry sauce. I first put these together the day after Thanksgiving when I wanted something easy that still felt festive. The first bite—soft, slightly sweet bread, savory roasted turkey, gooey cheese and a citrusy pop from the cranberry—instantly became a crowd favorite in my house. The sliders are approachable enough for a weeknight meal yet special enough to serve for guests.

I love how quickly these come together: assemble in minutes, brush on a perfumed butter topping, then bake until golden and melty. They transport the flavors of a holiday plate into a handheld sandwich that guests keep reaching for. They also freeze and travel well, making them ideal for potlucks, game days, or an easy family dinner when you want something comforting with minimal fuss.

Ingredients

• Hawaiian sweet rolls: One 12-count bag, split horizontally; choose a thick, store-brand like King's Hawaiian or a local bakery roll for that soft, slightly sweet crumb that toasts up beautifully.
• Turkey: 1 pound thinly sliced deli-style oven-roasted turkey or Thanksgiving leftovers; use breast meat for tenderness and mild flavor—look for low-sodium if available.
• Whole-berry cranberry sauce: 1 cup from a standard 14-ounce can; the whole-berry texture and bright acidity balance the richness of the cheeses and butter.
• Gouda: 4 ounces thinly sliced; aged or young gouda both work, young gives a creamier melt while aged adds a nutty bite.
• Mild cheddar: 4 ounces thinly sliced to layer for depth of flavor and superior melting character—store-sliced or chunk-sliced at home both work.
• Butter topping: 3 tablespoons unsalted butter softened, blended with 2 tablespoons thinly sliced chives, 1/2 teaspoon poppy seeds, 1/4 teaspoon onion powder and 1/4 teaspoon Worcestershire sauce to make a savory glaze.
• Cooking spray: A light coating for a 13x9-inch baking dish to prevent sticking and make cleanup easy.

Instructions

Preheat and prepare baking dish:Preheat your oven to 350°F. Lightly spray a 13x9-inch baking dish with cooking spray so the bottoms of the rolls don't stick as they brown. This dish size accommodates a standard 12-count roll bag laid snugly in two rows.Slice rolls and layer fillings:Place the Hawaiian rolls on a cutting board still attached and use a long serrated knife to slice horizontally, keeping the rolls connected. Set the top half aside. Evenly layer the bottom halves with the thinly sliced turkey, making sure coverage is consistent so every slider has meat. Spoon 1 cup of whole-berry cranberry sauce evenly over the turkey, spreading gently so the berries remain mostly intact and produce bursts of tartness. Add 4 ounces thinly sliced gouda and then 4 ounces mild cheddar on top of the cranberry to distribute creaminess and meltability.Close and prepare butter mixture:Place the top half of the roll package back over the layered fillings. In a microwave-safe bowl, melt 3 tablespoons softened unsalted butter for about 15 to 20 seconds, then stir in 2 tablespoons sliced chives, 1/2 teaspoon poppy seeds, 1/4 teaspoon onion powder and 1/4 teaspoon Worcestershire sauce until well combined. The warm butter helps release the aroma of the chives and infuses the poppy seeds.Brush, top and cover:Using a pastry brush, generously coat the entire top surface of the slider buns with the butter mixture. Sprinkle an additional pinch of poppy seeds across the top for texture and visual appeal. Loosely cover the baking dish with aluminum foil to trap steam and ensure the cheese melts fully without over-browning the tops.Bake until golden:Bake covered for 15 minutes at 350°F, then remove the foil and bake an additional 10 to 15 minutes until the tops are a deep golden brown and the cheese is thoroughly melted. Watch the final 5 minutes closely to avoid burning the buttered tops; visual cues are a glossy, browned crust and bubbling cheese around the edges.Serve:Let the sliders rest for 3 to 5 minutes after baking—this helps the cheese set slightly for cleaner slicing. Transfer to a serving platter and garnish with additional sliced chives for freshness. Slice between rolls to separate into individual sliders and serve warm.

Storage Tips

Cool leftover sliders to room temperature, then store in an airtight container or tightly wrapped in plastic wrap. In the refrigerator they keep well for up to 3 days; to reheat, preheat the oven to 325°F, cover loosely with foil and heat for 10 to 15 minutes until warmed through. For longer storage, freeze assembled sliders wrapped in plastic wrap then foil for up to 1 month. To reheat from frozen, thaw overnight in the refrigerator and reheat at 325°F for 15 to 20 minutes covered, then remove the foil for the last 5 minutes to re-crisp the tops. Avoid microwave reheating when possible—microwaves make the rolls gummy rather than crisp.

Ingredient Substitutions

If you need dairy-free options, swap butter for a vegan buttery spread and use dairy-free cheese slices that melt well. For a gluten-free version, replace Hawaiian rolls with a certified gluten-free soft roll or small gluten-free brioche; note texture and sweetness will vary. If you prefer a sharper flavor, substitute sharp cheddar for mild cheddar or add 2 teaspoons of Dijon mustard under the cheese for acidity. For extra herb aroma, fold 1 teaspoon of finely chopped rosemary into the butter topping. If you do not have whole-berry cranberry sauce, use a chutney or cranberry relish—spread slightly thinner to avoid soggy buns.

Serving Suggestions

These sliders shine as an appetizer or main for casual gatherings. Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness, or pair with sweet potato fries for a cozy meal. Garnish with extra chives and serve small bowls of extra cranberry sauce on the side for guests who like additional tartness. For a brunch twist, offer mini slider platters alongside a cheese board and sparkling beverage.

Cultural Background

These handheld sandwiches are a playful adaptation of classic holiday flavors—sweet rolls paired with turkey and cranberry mirror the components of a traditional roast dinner, condensed into a portable form. The use of Hawaiian rolls adds a regional bakery influence popularized in American home cooking, where soft, slightly sweet bread helps balance savory fillings. Over the years, sliders like these have become staples at potlucks and game-day spreads across the United States, combining convenience with comfort-food nostalgia.

Seasonal Adaptations

In winter months lean into warm spices by adding a pinch of cinnamon to the cranberry spread or serve with roasted root vegetables. For summer gatherings, use leftover rotisserie turkey and swap gouda for a lighter provolone, and finish with a lemon-chive gremolata instead of the poppy seed glaze for brightness. During spring, incorporate arugula or microgreens between the turkey and cheese to add a peppery note and fresh color.

Meal Prep Tips

For stress-free entertaining, assemble the sliders the day before and hold them covered in the refrigerator, then brush with the butter mixture and bake right before serving. If making multiple pans, prepare the butter topping in a single bowl and divide among pans for efficiency. Use labeled foil-wrapped pans for freezing; when ready to use, pop straight into a preheated oven and extend bake time slightly. Pack reheated sliders in insulated carriers for tailgates or parties to keep them warm for up to 2 hours.

These sliders are one of my favorite recipes to hand to friends who want something reliable and delicious; the number of times I've been asked to bring them to holiday gatherings is proof enough. They’re forgiving, adaptable, and always welcome at the table—make them your own and enjoy the smiles they bring.