Turkey Cranberry Havarti Sliders with Dijon Butter
Warm turkey sliders with cranberry sauce, melted Havarti, and a savory Dijon-butter topping. A twelve-roll tray makes an easy lunch or casual dinner.
Printable Recipe Card
Turkey Cranberry Havarti Sliders with Dijon Butter
Warm turkey sliders with cranberry sauce, melted Havarti, and a savory Dijon-butter topping. A twelve-roll tray makes an easy lunch or casual dinner.
15 minutes
25 minutes
45 minutes
6 servings
Lunch
American
6 servings of 2 sliders
490 calories
Equipment
9x13-inch baking dish
Serrated knife
Pastry brush
Foil
Instant-read thermometer
Ingredients
- 12 connected soft dinner rolls
- 12 ounces cooked sliced turkey
- 6 ounces thinly sliced Havarti cheese
- 1/2 cup cranberry sauce
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard, for the spread
- 3 tablespoons unsalted butter, melted
- 1 teaspoon Dijon mustard, for the topping
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Heat oven to 350 degrees F. Lightly grease a 9x13-inch dish. Slice the connected rolls horizontally and set the bottom slab in the dish.
- Stir mayonnaise with 2 teaspoons Dijon and spread over the bottom rolls. Add half the Havarti, evenly layered turkey, a thin layer of cranberry sauce, and the remaining cheese. Replace roll tops.
- Whisk melted butter with the remaining teaspoon Dijon, Worcestershire sauce, garlic powder, and parsley. Brush evenly over the roll tops.
- Cover loosely with foil and bake 18 to 20 minutes. Uncover and bake another 5 to 8 minutes until the tops toast and the center filling is hot; leftover turkey should reach 165 degrees F.
- Rest 5 minutes, then cut along the seams with a serrated knife and lift out individual sliders.
Notes
Cook time is about 25 minutes; chilled fillings may need longer. Total includes 5 minutes of rest. Nutrition is estimated per 2 sliders. Reusing cooked turkey does not restart its refrigerator storage window.
Storage
Refrigerate within 2 hours and use within 3 days or the remaining safe storage time of the original turkey, whichever is shorter.
Reheating
Reheat covered until the center reaches 165 degrees F, then uncover briefly to toast the bread.
Variations
Use Swiss or provolone in place of Havarti. Serve extra cranberry sauce on the side rather than overloading the buns.
Nutrition
Turkey cranberry Havarti sliders turn a few familiar holiday flavors into a tray of warm sandwiches. Soft rolls hold sliced turkey, a thin layer of cranberry sauce, and mild melted cheese, while a mustard-butter topping adds a savory finish. They work as a relaxed dinner, an afternoon party snack, or a way to use leftover turkey without making another plate of the same meal. You can assemble twelve connected sliders in one baking dish.
The trick is controlling moisture. Turkey needs enough cranberry sauce and cheese to stay pleasant, but too much sauce makes the bottom rolls soggy. This version uses a measured half cup of cranberry sauce, a little Dijon mayonnaise, and a short covered bake followed by an uncovered finish. You get warm centers and lightly toasted tops without turning the rolls hard. Keep a thermometer handy if you are reheating leftover cooked turkey inside the sandwiches.
Use Rolls That Can Hold a Filling
A twelve-count package of connected dinner rolls is convenient because you can slice the whole slab horizontally. Hawaiian-style rolls create a sweet-and-savory sandwich; plain soft dinner rolls make the cranberry flavor stand out a little more. Use a long serrated knife and cut slowly through the center so the bottom layer stays intact. Set the top slab aside while you build the filling directly on the bottom rolls.
Very thin or airy rolls tear when lifted with a full sandwich. If your rolls are especially delicate, cut individual pairs instead and arrange them tightly in the dish. A 9x13-inch pan usually gives the buns room without crushing them. Lightly grease it, or use a parchment sling for easier lifting. Avoid a thick layer of oil beneath the rolls because the butter topping already adds enough richness.
Slice Turkey Thinly for Even Heating
Cooked roast turkey and deli turkey both work, but they behave differently. Leftover roast meat should be cut into thin slices across the grain, with any dry outer pieces trimmed away. Deli slices are easier to layer evenly but may be saltier. The recipe uses about twelve ounces, enough to make the sandwiches satisfying without packing them so tightly that the centers remain cool while the tops toast.
If the turkey is very cold, separate the slices before assembling rather than placing one dense stack in the middle. Spread the filling all the way toward the outer rolls so each sandwich gets a fair share. Do not leave cooked turkey on the counter to warm for a long period. Assemble promptly and keep chilled if you are not baking right away. When using leftovers, the sandwiches should reach 165 degrees F in the center.
Balance the Sweetness of Cranberry Sauce
Whole-berry cranberry sauce brings little pockets of tart fruit, while jellied sauce makes a smoother layer. Either is suitable. Stir a stiff jellied sauce in a bowl before spreading so it does not tear the bread. Half a cup may look restrained across twelve rolls, but spreading it thinly helps the sandwiches hold together. Serve extra sauce on the side for people who want a stronger cranberry flavor.
Dijon mayonnaise adds moisture beneath the turkey without another sweet ingredient. Stir the mustard into the mayonnaise so no one bites into a concentrated patch. If you prefer a sharper flavor, use a little more mustard in that spread rather than adding extra liquid cranberry sauce. Finely chopped pickles can also bring tang, but drain them well. The goal is a sandwich that tastes layered and balanced rather than sugary.
Why Havarti Fits These Sliders
Havarti melts readily and has a mild buttery flavor that lets the turkey and cranberry sauce stay recognizable. Thin slices are easier to distribute than thick chunks. Place some cheese beneath the turkey and the rest above it so the melted cheese helps anchor the filling. Swiss, provolone, or Monterey Jack are reasonable substitutes if Havarti is unavailable. A strongly smoked cheese will change the character of the whole tray.
Fresh mozzarella is less suitable here because it releases water into the rolls. If using shredded cheese, choose a cheese that melts smoothly and scatter it evenly, especially over the outer rolls. You do not need a towering cheese layer. Four to six ounces of sliced Havarti gives the tray a creamy center while keeping the turkey as the main filling. For a different warm sandwich, try the crispy chicken tender sliders.
Butter the Tops Without Flooding the Bread
Melted butter, Dijon, Worcestershire sauce, garlic powder, and dried parsley make a quick topping. Whisk them together just before brushing because the mustard and butter can separate as they sit. Use a pastry brush to coat the domes and the seams. Pouring the topping over the tray tends to leave the center saturated and the outside rolls dry. A thin, even layer is all you need for color and flavor.
Cover loosely with foil for the first part of baking. That traps enough heat to warm the filling before the tops brown. Uncover for the final few minutes so the surface can toast. If your oven browns aggressively from above, lower the rack one position or tent the rolls again. Keep checking the center temperature rather than assuming a golden top means the turkey is hot throughout.
Make the Tray Ahead for a Gathering
You can assemble the sliders a few hours ahead, cover them, and refrigerate. Keep the butter topping separate until baking time to reduce sogginess. A tray going into the oven cold may need extra covered time, so allow some flexibility. Use a metal pan when you want to move directly from refrigerator to oven, or follow your bakeware manufacturer's guidance to avoid temperature shock with glass or ceramic.
For a party, cut between the rolls after baking and resting for a few minutes. A thin spatula helps lift each sandwich cleanly. Keep only a reasonable amount out at once and refrigerate perishables within two hours. These sliders are easy to replenish in small trays rather than holding a large batch at room temperature for an entire afternoon. Label them for wheat, egg, milk, and mustard sensitivities as appropriate to your products.
Cut Cleanly Through the Melted Layers
Let the tray rest five minutes before cutting along the roll seams with a serrated knife. Use short strokes instead of pressing straight down and squeezing the cranberry filling out. Slide a thin spatula under the bottom bread and lift one sandwich at a time. If cheese stretches between neighboring rolls, cut that strand before lifting. For transport, leave the sliders connected until you arrive, then slice and serve while warm rather than stacking cut sandwiches in a deep container.
Turn Sliders Into Dinner
Count two sliders as a modest dinner portion and add a crunchy side such as cabbage slaw, cucumber salad, or sliced apples. For an appetizer spread, one slider per serving is a more useful starting point, though appetites vary. The recipe card uses six servings of two sliders each so the nutrition estimate matches a dinner portion. Extra cranberry sauce, chips, or other side dishes are not included in those numbers.
Refrigerate leftovers for up to three days, staying within the original turkey's safe storage window. Reassembling old turkey into a new dish does not restart that clock. Reheat covered until the filling is hot, then uncover briefly for the bread. A microwave warms quickly but softens the roll. For another turkey lunch with fresh vegetables instead of a baked bun, browse the turkey club wrap.
Variations
Use Swiss or provolone in place of Havarti. Serve extra cranberry sauce on the side rather than overloading the buns.
Storage and Reheating
Refrigerate within 2 hours and use within 3 days or the remaining safe storage time of the original turkey, whichever is shorter.
Food Safety Source
For safe cooking temperatures and food handling basics, see the USDA safe minimum internal temperature chart.
Frequently Asked Questions
Can I use deli turkey?
Yes. Layer the thin slices evenly and remember that deli turkey may be saltier than leftover roast turkey.
How do I avoid soggy slider bottoms?
Use a thin measured cranberry layer, keep the butter topping on the domes, and uncover for the final few minutes of baking.
Can I assemble these ahead?
Assemble a few hours ahead and refrigerate covered. Keep the butter topping separate until baking and allow extra covered heating time.
Is jellied cranberry sauce suitable?
Yes. Stir it in a bowl first so it spreads thinly without tearing the bread.
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