This recipe was born the morning after a big Thanksgiving when the fridge held more good intentions than usable meals. I wanted something that honored the flavors of the holiday but was faster than reheating a whole plate. These sliders take leftover turkey, leftover cranberry sauce and a few pantry staples and transform them into warm, melty sandwiches that feel intentionally delicious rather than recycled. The contrast between sweet Hawaiian rolls and tangy Dijon with mayo is exactly what made my family ask for these again and again.

I discovered the exact balance of flavors on a chilly November afternoon when the kids wanted something handheld. The first batch disappeared faster than I could pull the baking dish from the oven. The shredded turkey stays juicy under a blanket of Havarti, and the poppy seed and butter glaze on the rolls caramelizes in the oven to give a bakery-style top. These sliders are at once nostalgic and clever, a small sandwich that stretches leftovers into a crowd-pleasing meal without losing the spirit of the holiday.

Ingredients

• Dijon mustard: 2 tablespoons. Choose a sharp, creamy Dijon such as Maille or Grey Poupon for brightness. Dijon cuts through the sweetness of the rolls and pairs beautifully with turkey.
• Mayonnaise: 2 tablespoons. Use full-fat mayo for richness and emulsion stability. Hellmann's or Duke's provide a smooth mouthfeel that helps the spread adhere to the roll tops.
• Green onions: 2, thinly sliced. They add a fresh, aromatic bite; slice white and green parts thinly so they distribute evenly.
• Salt and pepper: Kosher salt and freshly ground black pepper to taste. Season the Dijon mayo lightly; you can always add more after baking.
• KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls: 1 12-count package, halved lengthwise. The sweet, pillowy texture is essential—choose the original variety for the signature glaze effect in the oven.
• Leftover cranberry sauce: 1/3 cup. Chunky or smooth both work; if yours is tart, the rolls will balance it out. Reserve extra for passing at the table.
• Leftover turkey: 3/4 pound, shredded. Warm or cold turkey both work; shredding finely ensures each slider has an even distribution of meat.
• Havarti cheese: 8 slices. This cheese melts very smoothly; choose a mild or dill Havarti depending on preference. Boar's Head is a reliable brand.
• Unsalted butter, melted: 2 tablespoons. Melt and brush on top rolls for browning; unsalted lets you control salt level.
• Poppy seeds: 1 teaspoon. Optional but classic, they give the tops a bakery finish and slight nutty crunch.

Instructions

Prepare the dish: Preheat the oven to 375 degrees F and lightly oil a 9 by 13 inch baking dish or coat it with nonstick spray. A well-greased dish prevents the bottoms from sticking and helps the edges brown evenly. Preheating ensures the sliders bake quickly and the cheese melts before the rolls get overly dark. Make the spread: In a small bowl, whisk together 2 tablespoons Dijon, 2 tablespoons mayonnaise and the thinly sliced green onions. Season with kosher salt and freshly ground black pepper to taste. The mayo mellows the mustard; the green onions add freshness. Taste and adjust—this spread should be tangy but balanced since it becomes the top layer of flavor. Assemble the base: Place the bottom halves of the 12 rolls into the prepared baking dish in a snug single layer. Press them together so the edges touch; this keeps the sliders connected for easier slicing after baking. Spoon the 1/3 cup cranberry sauce evenly across the bottoms—use the back of the spoon to spread a thin, even layer. Add turkey and cheese: Distribute the 3/4 pound shredded turkey evenly over the cranberry layer. Lay the 8 slices of Havarti across the turkey; tears or folds are fine. Aim for coverage so each slider benefits from melted cheese. Top and finish: Spread the Dijon-mayo mixture on the inside of the top half of the rolls and place that top half over the cheese. Brush the melted 2 tablespoons unsalted butter over the tops and sprinkle with 1 teaspoon poppy seeds. The butter promotes browning and carries a delicate nutty flavor when combined with poppy seeds. Bake and rest: Bake in the preheated oven until the tops are golden brown and the cheese is melted, about 15 to 18 minutes. Watch the edges starting at 12 minutes; ovens vary. Let the tray stand 5 minutes after removing from the oven to allow the cheese to set slightly, making the sliders easier to slice and serve.

Storage Tips

To keep sliders fresh, cool them completely before refrigeration if you plan to store leftovers. Place in an airtight container or cover the baking dish tightly with plastic wrap and aluminum foil. Refrigerated sandwiches last up to 3 days; reheat in a moderate oven at 350 degrees F for 8 to 10 minutes so the rolls regain slight crispness and the cheese becomes gooey again. For freezing, assemble in a foil pan, wrap tightly and label with the date; frozen trays keep for about 3 months. Thaw overnight in the refrigerator before baking for best texture.

Ingredient Substitutions

If you need to adapt ingredients, swap Havarti for Monterey Jack or mild provolone for similar melting behavior. For a tangier profile, use sharp cheddar but reduce bake time slightly to prevent over-browning. Gluten-free rolls can replace Hawaiian rolls but will change the sweetness and texture; brush the tops with a little extra butter to encourage browning. For a lighter option, use reduced-fat mayonnaise or Greek yogurt in the Dijon spread. If you prefer a vegetarian version, replace turkey with shredded roasted mushrooms or seasoned chickpeas.

Serving Suggestions

Serve the sliders warm with extra cranberry sauce on the side for guests who want more sweetness. Pair with a crisp green salad dressed with a lemon vinaigrette to cut richness. For a casual gathering, arrange sliders on a wooden board with pickles and a small bowl of mustard for dipping. These also work well as an appetizer—slice the tray into smaller pieces and offer toothpicks. Garnish with additional thinly sliced green onions or fresh thyme for a festive touch.

Seasonal Adaptations

In winter, add a spoonful of warmed apple butter under the turkey for a spiced-sweet variation. During summer, swap cranberry sauce for a bright cherry chutney and add thin slices of cucumber for freshness. For Easter or spring gatherings, use leftover roasted chicken and a smear of lemon-herb mayo in place of Dijon. Holiday adaptations are easy: add a scattering of toasted pecans on top of the cranberry layer for crunch, or mix chopped fresh herbs into the shredded turkey for a brighter finish.

Meal Prep Tips

If preparing ahead, assemble the sliders but do not brush with butter or sprinkle poppy seeds until 30 minutes before baking; this prevents the tops from becoming soggy. You can layer parchment between assembled trays to freeze single portions. When reheating individual portions, wrap in foil to keep moisture in, then unwrap for the last 3 minutes to crisp the exterior. Use a shallow offset spatula to lift sliders cleanly from the pan to keep presentation tidy when serving a crowd.

Success Stories

One reader told me they made these for a post-Thanksgiving brunch and their picky teenager declared them the new favorite. Another friend assembled a double batch for a college tailgate and reported they were the most-requested snack of the day. I once brought a tray to a neighbors circle where people were sampling holiday leftovers; someone brought a bottle of sparkling wine and we ended up turning the sliders into a mini party. These moments keep me making them year after year.

There is something comforting about turning the last bits of a holiday into a fresh, vibrant meal. These sliders are approachable, forgiving and designed to celebrate leftovers rather than hide them. Try them the next time you have turkey on hand and watch everyone reach for seconds.