This recipe was born the morning after a Thanksgiving when my kitchen still smelled like sage and citrus and I was staring at a fridge full of perfectly good leftovers. I wanted something that felt festive, comforting, and easy to assemble for a hungry family hovering around the counter. These sliders are everything I hoped for. Soft, slightly sweet Hawaiian rolls get an indulgent brush of butter on top and a bright smear of Dijon-mayo on the inside. The cranberry sauce gives a bright, fruity pop while shredded turkey and gooey Havarti bring the savory heart of the meal together.

I first made them when my nieces begged for another round of sandwiches and I realized a single 12-count package of KING'S HAWAIIAN Original Sweet Dinner Rolls could feed a crowd. They bake in about 15 to 18 minutes, and the oven pulls all the flavors together, melting the cheese and toasting the roll tops to a golden sheen. Every family member who tried them immediately asked for the recipe. The combination of creamy Dijon, tart cranberry and buttery roll is simple, but it hits that sweet spot of texture and balance that turns leftovers into something celebratory.

Ingredients

• Dijon mustard: 2 tablespoons. Use a smooth, sharp Dijon such as Maille or Grey Poupon for bright flavor that balances the sweetness of the rolls.
• Mayonnaise: 2 tablespoons. Full fat mayonnaise adds creaminess; use an olive oil mayo for a lighter flavor if preferred.
• Green onions: 2, thinly sliced. White and light green parts add a mild onion crunch. Slice thinly so they meld into the spread.
• Salt and black pepper: Kosher salt and freshly ground black pepper to taste. Season the spread lightly and adjust after assembly.
• Hawaiian rolls: 1 12-count package KING'S HAWAIIAN Original Sweet Dinner Rolls, split lengthwise. The slightly sweet, pillowy texture contrasts beautifully with the savory filling.
• Cranberry sauce: 1/3 cup leftover cranberry sauce. Whole-berry or smooth varieties both work; if very runny, drain briefly so sliders do not become soggy.
• Cooked turkey: 3/4 pound leftover turkey, shredded. Use dark and white meat for moisture, and shred rather than chop so it warms evenly.
• Havarti cheese: 8 slices. This mild, creamy cheese melts beautifully. Substitute Monterey Jack or Swiss if you prefer a different profile.
• Unsalted butter: 2 tablespoons, melted. Brush on top of rolls to encourage even browning and add richness.
• Poppy seeds: 1 teaspoon. Optional, for a bakery-style finish and delicate crunch.

Instructions

Prep the oven and dish: Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat it with nonstick spray. Preheating ensures the rolls start toasting immediately when they hit the oven, producing a golden, slightly crisp top in about 15 to 18 minutes. 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 small amount of green onion brightens the spread without overpowering the cranberry. Assemble the base: Place the bottom half of the split Hawaiian rolls into the prepared baking dish so they sit snugly together. This keeps the sliders pull-apart friendly and helps the filling stay inside during baking. Add fillings: Spread the cranberry sauce evenly across the bottom half of the rolls. Scatter the shredded turkey evenly over the cranberry layer, trying to distribute meat so every slider has a good portion. Top the turkey with 8 slices of Havarti, tearing slices if needed to cover seams. Finish and bake: Spread the Dijon-mayo mixture on the inside of the top roll half, then place the top half over the filled bottoms. Brush the tops with 2 tablespoons melted unsalted butter and sprinkle with 1 teaspoon poppy seeds. Bake at 375 degrees F until the rolls are golden brown and the cheese is melted, about 15 to 18 minutes. Let the baking dish rest for 5 minutes before slicing into 12 sliders.

Storage Tips

Store cooled sliders in an airtight container or wrapped tightly in plastic wrap and foil. In the refrigerator they will keep for up to three days without major loss of texture. For longer storage, wrap the entire baking dish in two layers of heavy foil then place in a freezer-safe bag. When reheating from frozen, allow the sliders to thaw in the refrigerator overnight then bake at 350 degrees F for 12 to 18 minutes until warmed through. For single servings, reheat individual sandwiches wrapped in foil at 325 degrees F for 8 to 10 minutes so the cheese melts without drying out the roll.

Ingredient Substitutions

If you are out of Havarti, try Monterey Jack or a mild cheddar for a sharper finish. Swap the mayonnaise for Greek yogurt if you want a tangier spread and slightly reduced fat. If you prefer a vegetarian version, replace turkey with a mix of roasted mushrooms and chestnuts or use sliced roasted squash for body and texture. For a gluten-free option use a gluten-free soft roll and check the labels of the cranberry sauce and mayonnaise. Adjust quantities 1 to 1 when swapping cheeses or spreads so assembly and melt time remain predictable.

Serving Suggestions

Serve sliders warm alongside a crisp green salad dressed with vinaigrette to cut richness. For a party, provide small ramekins of extra cranberry sauce and spicy mustard so guests can customize. They pair well with oven-roasted sweet potato wedges and a simple coleslaw for contrast. Garnish with additional sliced green onion or a few arugula leaves tucked into the roll after baking for a fresh peppery note. These are ideal for sandwich boards, casual buffet lines, or a cozy movie night.

Cultural Background

Small sandwiches like sliders draw on traditions of making leftovers feel new and celebratory. Using sweet rolls with savory fillings is a technique seen in many cuisines where condiments and breads are matched for contrast. Hawaiian rolls, popularized in the mainland United States by KING'S HAWAIIAN, offer a soft, sweet profile that became a modern standard for slider-style sandwiches in home cooking. The combination of tart cranberry and rich turkey echoes classic Thanksgiving pairings while the slider format nods to casual, shareable American party food.

Seasonal Adaptations

In winter use leftover roasted root vegetables and a smear of whole-grain mustard for an earthy variant. Spring calls for swapping cranberry for a bright rhubarb chutney or a spoonful of apricot jam and using thinly sliced rotisserie chicken. For summer, make smaller slider versions with cold slices of turkey, chilled Havarti and a cucumber-dill yogurt spread for a refreshing take. For holidays, add a sprinkle of chopped fresh herbs such as sage or thyme to the turkey for a more festive aroma.

Meal Prep Tips

To make these for a busy week, shred cooked turkey and store in a shallow airtight container with a little pan drippings or broth to prevent drying. Prepare the Dijon-mayo spread in advance and keep it chilled. Assemble sliders in the baking dish, cover tightly and refrigerate for up to six hours. If you plan to freeze, bake once straight from the fridge for best texture after thawing. Label containers with the date and reheating instructions to simplify busy evenings.

These sliders are a small ritual of comfort and practicality. They transform leftovers into something celebratory and familiar. Make them your own with favorite cheeses, add-ins or a special mustard. I hope they become part of your post-holiday routine as they did for my family.