That Time I Improvised Turkey Cranberry Sliders
Look, if you’ve ever stared down a mountain of leftover turkey after a big family dinner (or, let’s be honest, bought deli turkey just for this), you know the struggle. Once, on a chilly Saturday, I cobbled these sliders together because my fridge was a, uh, “treasure chest” of random bits. The resulting turkey cranberry sliders were such a hit that my sister still brings up that night whenever she wants me to make them again. I won’t lie, I’ve even made these in July. There’s no law that says you must wait for Thanksgiving! Although, that one time I tried adding too much Dijon, let’s just say it cleared more than just my sinuses.
Why I Love These Little Sandwiches
I make these when I want something that tastes fancy but is secretly effortless, especially on those lazy Sundays when the idea of yet another turkey sandwich makes me want to nap instead. My family—especially my brother, who pretends he doesn’t like sweet with savory—goes wild for the cranberry zing (he always ends up with sauce on his face). And honestly, it’s perfect for feeding a crowd, which is a polite way of saying “I don’t have the energy to fry eggs for everyone, so here, eat slider number four instead.” Also, if you tend to be a bit distracted (like me), these are pretty forgiving—though I’ve burnt the buns once by forgetting that last timer. Whoops.
What You’ll Need (Nothing Too Fancy!)
- 12 soft slider buns, Hawaiian-style works best, but I’ve used regular dinner rolls—they’re just as good
- 2 cups cooked turkey (shredded or sliced), or use deli turkey if that’s all you’ve got (no judgement!)
- 1 cup cranberry sauce (canned, homemade, doesn’t matter—though my uncle says store-brand tastes like “fruity wallpaper paste,” but whatever)
- 8 slices Swiss cheese (I swap with provolone or even cheddar if that’s what’s in the fridge; my grandmother insists on Swiss, but honestly any melty cheese is a win)
- 4 tablespoons salted butter, melted (or just whatever you have left in the stick, as long as it’s enough to brush the tops)
- 1 tablespoon Dijon mustard (okay, grainy mustard works in a pinch, but maybe skip the honey mustard—learned that the, uh, hard way)
- 1 tablespoon poppy seeds (entirely optional—I run out about half the time and no one notices)
- Good pinch of salt and pepper
Here’s How I Throw Them Together
- Preheat your oven to about 350°F (175°C). Or a little hotter if you forgot to preheat—just keep an eye on the buns. Grab a baking dish, roughly 9×13″; if it’s a bit off, no stress—the sliders snuggle up fine.
- Slice the buns in half horizontally, not individually (it’s easier, trust me). Set the tops aside.
- Lay all the bottoms in the dish, nice and snug like they’re getting cozy for winter.
- Layer the turkey evenly across the buns. It doesn’t have to be perfect; I sometimes double up the turkey on the ends because those are my husband’s favorite pieces.
- Spoon the cranberry sauce on—don’t sweat if it’s a bit uneven, just smudge it around with a spoon (I usually steal a bite right here because, well, cranberry sauce is the best bit).
- Lay the cheese slices on top (mine never line up and honestly, I stopped trying ages ago).
- Cap with the top buns. By now, it might look a bit chaotic. That’s normal.
- Whisk the melted butter with mustard, a decent pinch of salt, and poppy seeds in a little bowl, then brush it all over the top buns. Make sure you don’t skip the corners—trust me, burnt edges are no fun.
- Bake for about 20-25 minutes, uncovered, till everything’s warm, gooey, and smelling fantastic. If your cheese looks like it’s trying to escape out the sides, congrats, you did it right.
- Let them sit for a couple minutes (patience is hard, but molten cheese will burn your tongue straight through if you pounce too soon—ask me how I know).
- Slice and serve while warm. Stand back, or risk losing a finger when the kids dive in.
Things I’ve Figured Out the Hard Way
- If your cranberry sauce is soupy, give it a good stir or cook it down a bit; too much liquid and your buns might get soggy (ask me about my cranberry sogginess incident of 2022…)
- Sometimes the tops brown too quickly—just toss some foil over them for the last ten minutes.
- You’ll probably have to wash sticky fingerprints off the fridge after, but I count that as proof you made something good.
Things I’ve Messed With (Some Winners, One Epic Dud)
- Ham & Swiss instead of turkey: Pretty solid, but I missed the cranberry.
- Adding a layer of stuffing: Actually, I find it works better if you toast the stuffing first, otherwise it goes a bit mushy. Still good though.
- Jalapenos for a kick: My cousin loved it, my mom nearly set her mouth on fire. Proceed with caution.
- Trying fancy garlic bread as the base: Too much. All the flavors fought. Wouldn’t repeat (but hey, experimentation is the spice of life, right?).
Stuff You Might Need (or Not)
- Baking dish: I use a ceramic one, but a rimmed sheet pan works fine if that’s what you’ve got—once I even used my old pizza pan with some parchment and no one noticed.
- Basting brush: Or just use a spoon if yours went missing (like mine always does).
- Sharpened knife: A bread knife helps cut the sliders; but I’ve used a pizza cutter in a pinch and it’s oddly satisfying.
Keeping Them Fresh (Not That They Ever Last)
If a miracle happens and you have leftovers, stick them in an airtight tub in the fridge—they’re okay for about 2 days. Reheat in the oven to get the buns a bit crispy again. But, honestly, in my house these rarely make it past bedtime.
How I Like to Serve These (And a Family Quirk)
I love laying out these turkey cranberry sliders alongside pickles and kettle chips—easy, fast, and makes everyone happy. (Sometimes my mother insists we wrap them in parchment “like fancy bakery sliders”, but I think that’s just her way of keeping messy hands at bay during card games.)
Learnt the Hard Way: My Pro Tips
- Don’t rush the bake—a few minutes extra lets everything meld together. I once tried pulling them out early because “everyone was hungry,” but the middles stayed cold and it wasn’t worth the complaints.
- Slice gently! That first time I pressed down too hard and everything squished out the sides. No one wants a cheese-slide onto their jeans.
- Double check your cranberry sauce for those sneaky can lines if using store-bought. Not a big deal, but it’s less photogenic—if you care about that sort of thing. (I usually don’t, except for Instagram.)
Frequently Asked (and Occasionally Odd) Questions
- Can I make these ahead? Sure can! Assemble everything (except the butter topping), cover and stash it in the fridge. Brush with butter and bake when you’re ready.
- What’s the best cheese? I always reach for Swiss, but honestly anything melty does the job. Once I used mozzarella—bit bland, but gooey wins every time.
- Do you have to use buns? Actually, I’ve made this open-faced on big pieces of sourdough when I ran out of rolls, and it was a bit messier but still totally delicious.
- My cranberry sauce is too runny! Simmer it a couple minutes in a saucepan to thicken up—otherwise just use less and spread it out thin.
- Sliders stuck to my baking dish—what did I do wrong? Eh, probably nothing. I sometimes just loosen them with a spatula. Next time, try parchment paper if it bugs you.
- How do you reheat them? Oven’s king for this. Microwave will work if you’re in a pinch (or on your lunch break), but you lose that crunch.
Anyway, if you got here and you’re hungry now, I’ve done my job. Give these turkey cranberry sliders a whirl, and don’t be afraid to go off-script—half the fun in the kitchen is happy accidents. (And if you invent a version that actually tastes better, you have to let me know, deal?)
Ingredients
- 8 slider buns
- 2 cups cooked turkey breast, sliced
- 1 cup cranberry sauce
- 8 slices Swiss cheese
- 2 tablespoons mayonnaise
- 2 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2Slice the slider buns horizontally and place the bottom halves in the prepared baking dish.
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3Spread mayonnaise evenly on the bottom buns. Layer turkey slices on top, then spoon cranberry sauce over the turkey.
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4Place Swiss cheese over the cranberry sauce and top with the other half of the buns.
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5In a small bowl, mix melted butter, Dijon mustard, garlic powder, salt, and pepper. Brush this mixture over the tops of the buns.
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6Bake uncovered for 15-20 minutes, or until the cheese is melted and the buns are golden brown. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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