Whoever invented the Hawaiian roll slider, bless them.
I’ve made these things a dozen different times in a dozen different ways. They always turn out marvelous. There’s just something about Hawaiian rolls that makes them so good. You could probably slap a piece of tree bark and gravel between two sides of a Hawaiian roll and it would be delicious.
My favorite slider were probably the chicken parmesan ones. Or the Kentucky hot brown ones. Or the Caribbean pulled pork. Or the teriyaki turkey. Goodness, I like them all. It’s hard to choose a favorite.
My work had our Christmas party last week and we all brought something to snack on. I made these sliders and quite a few people were actually suspicious of them. A lot of people I work with don’t like cranberries! It’s bizarre. Two of the cranberry-haters tried them and actually liked them. The only complaint: soggy bottoms.
That’s because I made them the night before and so the bread soaked up all that goodness overnight in the fridge. If you serve them right out of the oven, you should be good to go. I tried one after baking it and it was both crispy and soft, melty and gooey. The four things you really need in a good slider!
I used deli meat turkey for this recipe, but you should save this in case you’re making a turkey for Christmas. You could use the leftover turkey, cut up of course, and it would probably taste just as good if not better. My cheese of choice for these sliders was provolone. I knew provolone had a good melting consistency and was a mild cheese that wouldn’t overpower the turkey or cranberries. A nice white cheddar would also work well with these sliders. I steer clear of more fragrant cheeses like Swiss, gruyere, or mozzarella.
These sliders would also be really good for a snack the day of your Christmas festivities. It’s a little heavy for a snack, but it’s too delicious to pass up. I’d eat a ton of these things if they were at a Christmas party!
Turkey & Cranberry Sliders
A festive mini-sandwich for holiday parties: turkey, cheese and cranberry sauce all enveloped in a sweet Hawaiian roll.
- 2 packages of Hawaiian rolls (12 rolls each)
- 1 lb. thin-sliced deli turkey meat
- 8-10 slices Provolone cheese
- 1 can Whole berry cranberry sauce
- 6 TBS. butter
- 1 TBS. Worcestershire sauce
- 1/2 TBS. dried minced onion
- 1 TBS. mustard (yellow or dijon)
- Preheat oven to 350 degrees. Cover two 13×9″ baking dishes with foil on the bottom.
- Slice the Hawaiian rolls in half. Put bottom halves in baking sheet. Lay out turkey on top of bottoms. Add cheese on top (tearing into pieces if you want). Top with cranberry sauce and then add top halves of the Hawaiian rolls.
- Melt butter in a bowl in the microwave. Stir in Worcestershire sauce, onion, and mustard. Drizzle on top of sliders.
- Bake, covered, for 20 minutes and serve.
Preheat oven to 350 degrees. Cover two 13×9″ baking dishes with foil on the bottom. Slice the Hawaiian rolls in half. Put bottom halves in baking sheet. Lay out turkey on top of bottoms. Add cheese on top (tearing into pieces if you want).
Top with cranberry sauce and then add top halves of the Hawaiian rolls.
Melt butter in a bowl in the microwave. Stir in Worcestershire sauce, onion, and mustard.
Drizzle on top of sliders.
Bake, covered, for 20 minutes and serve.