Ingredients
Equipment
Method
Prep and assemble
- Preheat the oven to 350F and grease a 9x13-inch baking dish with a light coating. Set the dish aside so the rolls can go in right away.
- Slice the Hawaiian rolls horizontally in one sheet without separating and place the bottoms in the baking dish. Arrange them evenly to cover the full bottom surface.
- Spread Dijon mustard over the roll bottoms. Look for an even, thin layer so every slider has flavor.
- Layer the sliced deli turkey (or leftover roast turkey) and then add the sliced brie (or white cheddar). Tuck the cheese into gaps so it melts into the turkey.
- Spread whole berry cranberry sauce on the cut side of the roll tops and place them over the filling. Press gently so the layers stay together.
Bake and finish
- Whisk the melted butter, honey, poppy seeds, and dried thyme together until glossy. Brush the mixture over the tops for a buttery finish with visible specks.
- Cover with foil and bake for 15 minutes at 350F. The filling should be hot and the cheese should start to soften under the foil.
- Uncover and bake for 5 more minutes at 350F until golden and the cheese is fully melted. Watch for browned tops and melted seams between layers.
- Slice into individual sliders and serve warm. Keep them slightly pressed together so they hold their layers when pulled apart.
Notes
To prevent soggy bottoms, bake right after assembling (or refrigerate assembled but covered for up to 1 day, then bake as directed). For easier slicing, rest for 5 minutes after baking so the cheese sets slightly. Freezing works for leftovers up to 2 months, but reheat in a covered oven at 325F until warmed through. For a lower-sodium option, choose low-sodium deli turkey and reduce any added salt since the cranberry sauce and Dijon bring flavor.