This Turkey Sliders Recipe features soft rolls layered with juicy deli turkey and melty cheese, all baked together and topped with a buttery herb glaze that seals the deal.
author’s note
Hot, Cheesy Turkey Sliders = Instant Crowd Control!
I can’t even tell you how many times I’ve made these turkey sliders for parties, busy weeknights, or even just when the kids are craving something fun. The first time I made them, I used leftover Thanksgiving turkey, and they were such a hit that I started making them year-round with deli turkey. They’re one of those meals where the pan is practically empty before I can sit down at the table.
I love that I can prep them in minutes, pop them in the oven, and have a warm, cheesy dinner on the table without stress. The buttery glaze that soaks into the rolls while baking is my secret weapon. It turns simple turkey and cheese into a crave-worthy dish.
Turkey Sliders Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Hawaiian Rolls | Any soft dinner roll works. Brioche adds richness. |
| Turkey | Leftover roasted turkey or even chicken works. |
| Cheese | Muenster, Gouda, Swiss, or Provolone are all great picks. |
| Mayo | Try garlic aioli or mustard for extra punch. |
| Butter | Use unsalted butter so you can control seasoning. |
| Dijon Mustard | Yellow mustard for milder flavor. |
| Poppy Seeds | Sesame seeds or “everything bagel” seasoning. |
| Worcestershire | Soy sauce or balsamic can work in a pinch. |
How To Make Turkey Sliders Recipe
- Preheat oven to 350°F and grease a 9×13 pan.
- Slice rolls in half, keeping them connected, and spread with mayo.
- Layer cheese, turkey, and more cheese, then add the tops.
- Brush with buttery glaze, cover with foil, and bake 20 minutes.
- Uncover and bake 10 more minutes until golden, then slice and serve.
Storage
Leftovers?
This Turkey Sliders recipe is best enjoyed fresh and hot, but for leftovers:
- Cool: Let cool to room temp.
- Store: In an airtight container, refrigerate (three days) or freeze (three months).
- Reheat: Thaw if frozen, then warm at 350°F until hot (10-15 mins).
What To Serve With Turkey Sliders:
Salads
Olive Garden Salad
Side Dishes
Roasted Sweet Potatoes
Fruit Salads
Tropical Fruit Salad (3-Ingredient Dressing!)
Soups And Stews
Tomato Basil Soup Recipe
Turkey Sliders Recipe
Equipment
- 9 x 13-inch ceramic baking pan
Ingredients
- 12 count Hawaiian sweet dinner rolls see note 1
- 12 slices Muenster cheese
- 1 pound deli turkey in slices
- 1/2 cup mayo
- 7 tablespoons unsalted butter melted and slightly cooled
- 1 tablespoon Dijon-style mustard
- Poppy seeds
- 1-1/2 teaspoons dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking pan. Line pan with parchment paper.
- In a microwave-safe bowl, melt butter and let it cool slightly. Whisk in remaining ingredients listed under “Butter.”
- Using a serrated bread knife, carefully slice the entire block of Hawaiian rolls in half horizontally, keeping the individual rolls attached (see note 1). Spread 1/4 cup mayo on each cut side of rolls. Place the bottom half of rolls in prepared pan.
- Layer in the following order: Six cheese slices, turkey, and six remaining cheese slices. Do not add the top slab of rolls yet. Bake, uncovered, for 10 minutes.
- Remove pan from oven and place top half of the rolls on the sliders. Generously pour and brush butter mixture on the top and sides. It’s fine if some pools at bottom of pan; this will make the base of the rolls buttery and crispy! Cover the pan with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes or until the top is golden brown and cheese is melted.
- Serve hot, cutting into individual sliders.
Recipe Notes
Storage: Turkey Sliders are best enjoyed fresh, but you can store cooled sliders in an airtight container in the fridge for 3 days or freeze for 3 months. To thaw, warm at 350°F until hot (10–15 mins).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I make this up to the point of baking them? Refrigerate overnight then add the topping in the morning and bake.
I think they’d end up soggy!
Very good! If I were to do it again I would only do a 1/3 cup mayo and 6 tbsp butter, was a little too moist
So thrilled you enjoyed! You can definitely adjust to personal preference! Thanks Jill.