This recipe is my favorite way to transform Thanksgiving remnants into something fresh and irresistible. I first made these sliders the morning after a holiday when I faced a fridge full of turkey and a half jar of cranberry sauce. What began as a quick fix turned into a crowd-pleasing recipe that my family now requests every year. The combination of warm, tender turkey, the bright sweetness of cranberry, a tangy Dijon-mayo smear, and melty Havarti sandwiched in pillowy Hawaiian rolls hits every note: sweet, savory, creamy, and buttery.

What makes these sandwiches special is how they elevate leftovers—no one will guess they started as yesterday’s dinner. They’re fast to assemble and bake, and their handheld size makes them perfect for casual gatherings or an after-holiday brunch. I often make a double batch because they disappear within minutes, and they reheat beautifully. If you preserve a little of the original texture by shredding the turkey and keeping the cranberry slightly chunky, you get little pops of flavor in every bite. These sliders are reliably comforting, easy to scale, and a brilliant way to celebrate leftovers.

Ingredients

• Dijon mustard: Use 2 tablespoons of a good-quality Dijon like Maille or Grey Poupon for bright, tangy flavor that cuts through the richness of the cheese and butter.
• Mayonnaise: Two tablespoons add creaminess and help the spread adhere to the rolls—use your favorite brand or a light version if you prefer less fat.
• Green onions: Two thinly sliced green onions bring a fresh, oniony bite; white and light green parts offer the most flavor without overwhelming the sandwich.
• Hawaiian rolls: One 12-count package of KING’S HAWAIIAN Original Sweet Dinner Rolls—soft, slightly sweet rolls are essential for the classic contrast with savory turkey.
• Leftover cranberry sauce: About 1/3 cup—chunky or smooth both work, but chunky adds texture and little bursts of fruitiness.
• Leftover turkey: 3/4 pound shredded turkey—white and dark meat mix gives the best texture and flavor; remove large chunks of skin or gristle.
• Havarti cheese: Eight slices melt beautifully and have a mild, buttery flavor that pairs well with the sweet rolls and tangy condiments.
• Unsalted butter and poppy seeds: Two tablespoons melted butter brushed on top of the rolls and a teaspoon of poppy seeds for visual appeal and a nutty note.

Instructions

Prepare the baking dish and oven: Preheat oven to 375 degrees F. Lightly oil a 9 x 13-inch baking dish or coat it with nonstick spray so the bottoms of the rolls don’t stick and cleanup is easy. Preheating ensures even browning of the tops while the cheese melts through the filling. Make the Dijon-mayo spread: In a small bowl, whisk together 2 tablespoons Dijon mustard, 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 while the green onions add bright, fresh flavor; this smear will flavor the top halves of the rolls and keep the bread from getting soggy. Assemble the sliders: Carefully slice the 12-count package of Hawaiian rolls lengthwise, keeping the top halves intact as a single sheet. Place the bottom half into the prepared baking dish. Evenly spread 1/3 cup leftover cranberry sauce over the bottom rolls, then distribute 3/4 pound shredded turkey in an even layer. Lay 8 slices of Havarti cheese over the turkey—overlap slightly so you get a uniform melt. Place the top half of the rolls back on. Finish and bake: Brush the tops with 2 tablespoons melted unsalted butter and sprinkle 1 teaspoon poppy seeds over the buttered surface. Spread the Dijon-mayo mixture on the inside of the top bun sheet that will be resting on the cheese—this adds flavor and keeps the top moist. Bake at 375 degrees F until the tops are golden brown and the cheese is melted, about 15–18 minutes. Let stand 5 minutes before slicing into 12 sliders to serve warm.

Storage Tips

Store cooled sliders in an airtight container in the refrigerator for up to 3 days. For best results, place a paper towel layer on top of the slider sheet to absorb excess moisture before sealing. To reheat, cover with foil and warm in a 350°F oven for 10–12 minutes until heated through and cheese is melty. For freezing, assemble without brushing the tops with butter, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator, then brush with melted butter and heat in a 375°F oven for 15–18 minutes.

Ingredient Substitutions

If you don’t have Havarti, provolone or Monterey Jack are excellent mild-melting alternatives. Swap the Dijon-mayo for whole-grain mustard or garlic aioli for more depth; reduce mayo to 1 tablespoon if you prefer a tangier profile. For a gluten-free version, use gluten-free slider rolls and check that your cranberry sauce and other condiments are certified gluten-free. To make dairy-free, substitute a plant-based buttery spread and dairy-free melting cheese; flavor will be slightly different but still satisfying.

Serving Suggestions

Serve these mini sandwiches warm alongside a simple green salad dressed with lemon vinaigrette to cut the richness. They pair beautifully with roasted root vegetables for a heartier plate or with sweet potato fries for a casual spread. Garnish with extra sliced green onions or a sprinkle of flaky sea salt on the buttered tops. For grazing tables, cut them into quarters for bite-sized morsels and arrange on a platter with toothpicks.

Cultural Background

Mini sandwiches reminiscent of warm sliders have roots in American comfort-food tradition and potluck culture—small, shareable bites designed for informal gatherings. Using Hawaiian sweet rolls became popular for their contrast of sweet bread and savory fillings; KING’S HAWAIIAN popularized this approach in many home kitchens. The idea of repurposing holiday proteins into handhelds is a longstanding practice that emphasizes thrift, creativity, and convivial sharing in American culinary habits.

Seasonal Adaptations

In winter, add a smear of fig jam for a richer, festive flavor; in summer, swap cranberry for a light cherry compote and use sliced roasted turkey breast with arugula for brightness. For autumn or holiday parties, finish with toasted chopped pecans or a sprig of fresh thyme tucked between sliders. Small changes in accompaniments—like serving with a crisp apple slaw—can adapt the sliders to seasonal produce.

Meal Prep Tips

For busy hosts, assemble sliders the night before and refrigerate uncovered for 30 minutes to let the top set; then wrap tightly and bake the next day, adding 2–3 extra minutes if chilled. Portion into single-serving containers for grab-and-go lunches. When reheating, keep covered to retain moisture, and if the rolls brown too quickly, tent with foil to finish melting without burning the top.

These sliders are a small celebration of leftovers—simple, satisfying, and surprisingly indulgent. They invite experimentation while remaining reliably comforting. Make a batch, watch them vanish, and enjoy the way a few thoughtful tweaks can make a second-day meal feel new again.