There’s something wonderfully nostalgic about warm, cheesy sliders — the kind that disappear first at potlucks and have everyone asking for the recipe. These Turkey and Cheese Sliders are built on soft Hawaiian or dinner rolls, filled with deli turkey and melty cheese, and brushed with a buttery Dijon topping so the tops get golden and flavorful. They’re quick to assemble, travel well for parties, and make excellent weeknight comfort food when you need something fast and satisfying. If you like easy, crowd-pleasing mains, this technique pairs beautifully with other simple comfort dishes like slow-cooked cream cheese chicken chili for a full, no-fuss spread.
Why you’ll love this dish
These sliders strike a sweet spot between speed and flavor: minimal prep, maximum payoff. You don’t need to be a pro to get perfectly melted cheese and crisp, golden tops — the foil-bake then finish-broil method does the heavy lifting. They’re also:
- Kid-approved and easy to hold.
- Budget-friendly when you buy turkey and cheese in bulk.
- Flexible for leftovers and make-ahead entertaining.
“Made these for a family gathering and everyone went back for seconds — buttery, cheesy, and so easy to scale up.” — a quick review from a repeat slider maker
Perfect for game day, school lunches, potlucks, or a casual weeknight dinner, these sliders are comfort food that travels well and reheats beautifully.
The cooking process explained
Before you start: you’ll slice the rolls, layer turkey and cheese, seal the tops, brush with a seasoned butter-Dijon mix, and bake covered to melt the cheese, finishing uncovered to crisp the tops. It’s a two-stage bake: covered for gentle melting, then uncovered to brown. Total hands-on time is about 10 minutes; bake time is roughly 20–30 minutes, so plan for 35–40 minutes from start to finish including resting.
What you’ll need
- 12 slider rolls (Hawaiian rolls or other soft dinner rolls)
- 1 pound sliced turkey (deli-style; roasted or smoked) — use thicker-cut if you prefer meatier bites
- 1 pound sliced cheese (Swiss, cheddar, provolone, or a mix)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
Substitutions and notes:
- Butter: swap for olive oil for a lighter brush, though flavor will differ.
- Cheese: Swiss gives a classic mild bite; provolone is milder and melts beautifully; cheddar adds sharper flavor.
- Rolls: If you can’t find Hawaiian rolls, soft brioche or potato rolls work well.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the melted butter, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper until smooth. Taste and adjust seasoning — the butter mix should be flavorful because it flavors the tops.
- Slice the slider rolls horizontally so you have a top and bottom layer. Place the bottom halves snugly in a baking dish (an 8×8 or similar works). Keeping them tight together helps everything stay in place.
- Layer the sliced turkey evenly over the bottom halves. Aim for full coverage so each slider has meat in every bite.
- Top the turkey with the sliced cheese, overlapping slightly to cover the tray evenly.
- Place the top halves of the rolls on top, aligning edges. Press down lightly so the sandwich layers compact a bit.
- Brush the butter‑mustard mixture generously over the tops of the rolls — don’t be shy; this is where most of the flavor comes from.
- Cover the dish tightly with foil and bake for 15–20 minutes. This melts the cheese and warms the meat without drying the rolls.
- Remove the foil and bake an additional 5–10 minutes until the tops are golden and slightly crisp. Keep an eye during the last 5 minutes so they don’t overbrown.
- Let rest for 2–3 minutes, slice between rolls, and serve warm.
Quick safety note: refrigerate any leftovers within two hours of baking.
What to serve it with
These sliders pair well with a crisp salad and easy sides that balance the richness. Try coleslaw, a brisk cucumber-tomato salad, or oven-roasted potato wedges. For heartier pairings, serve alongside a cup of warm soup — for example, a creamy, savory soup makes the meal feel complete and comforting, like pairing with a hearty cheesesteak-style soup. For gatherings, set out pickles and a bowl of grainy mustard so guests can add tang.
Storage and reheating tips
- Refrigerator: Store cooled sliders in an airtight container for up to 3–4 days. Slide into layers of parchment to prevent sticking.
- Freezer: Wrap the whole tray tightly in foil and plastic wrap or freeze individual sliders in a single layer on a sheet tray, then transfer to a freezer bag. Frozen sliders keep 1–2 months.
- Reheating from fridge: Reheat in a 350°F oven for 8–12 minutes covered, then 2–3 minutes uncovered to refresh the crust. For a single slider, microwave 30–45 seconds then finish under a broiler for 1 minute if you want the top crisp.
- Reheating from frozen: Thaw overnight in the fridge, then follow the refrigerated reheating steps. To reheat from frozen directly, add ~10–15 minutes to oven time at 350°F, covered.
Food safety: always reheat to 165°F (74°C) internal temperature if leftovers are held more than a day, and discard any perishable food left out more than 2 hours.
Helpful cooking tips
- Brush between layers: For extra flavor, brush a teaspoon of the butter mixture onto the turkey layer before adding cheese to infuse every layer.
- Even melting: If using two types of cheese, place the higher-melting-point cheese (cheddar) closest to the meat and a softer cheese (provolone) on top for even melt.
- Crisp tops: For a faster crisp without long oven time, finish under the broiler for 1–2 minutes — watch constantly to avoid burning.
- Make-ahead: Assemble the sliders and keep covered in the fridge for up to 8 hours before baking. Brush with the butter mix right before baking if you want extra glossy tops.
- Portion control: Use a long serrated knife in a single sawing motion to cut all sliders cleanly — wipe the blade between passes for neat edges.
Creative twists
- BBQ turkey sliders: Mix a tablespoon of BBQ sauce into the butter for a smoky-sweet top.
- Pesto & provolone: Swap Dijon for a thin layer of pesto and use provolone for an Italian twist.
- Cranberry & brie: For holiday sliders, spread a thin layer of cranberry sauce on the bottom rolls and use slices of brie instead of cheddar.
- Vegetarian: Replace turkey with grilled portobello slices or a plant-based deli slice and use dairy-free butter and cheese to make them vegan.
Common questions
Q: Can I use leftover roast turkey instead of deli slices?
A: Yes — leftover turkey works great. Thinly slice the meat so it layers evenly; thicker chunks can make the sliders bulky and harder to heat through.
Q: Will the rolls get soggy from the butter mix?
A: Not if you follow the bake method. Brushing the tops adds flavor but the covered bake melts cheese gently without over-saturating the rolls. Finishing uncovered crisps the exterior. If you’re worried, brush less butter on the bottoms and more on the tops.
Q: Can I double the recipe for a crowd?
A: Absolutely. Use a larger baking dish (or two pans) and keep bake times similar; thicker trays may need an extra 3–5 minutes. Keep pans covered during the first stage to ensure even melting.
Q: What’s the best cheese for melting?
A: Provolone and Swiss melt beautifully and give a mild, creamy texture. Cheddar melts well too but can be slightly oilier depending on sharpness.
Q: How long can I store assembled but unbaked sliders?
A: Assemble and refrigerate for up to 8 hours. For best texture, brush with butter and bake just before serving or within that same day.
If you have other questions about ingredient swaps, scaling up for a party, or making these gluten-free, ask and I’ll share specific adjustments and measurements.
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Turkey and Cheese Sliders
- Total Time: 40 minutes
- Yield: 12 sliders
- Diet: Omnivore
Description
Quick and cheesy turkey sliders baked until golden, perfect for gatherings or weeknight comfort food.
Ingredients
- 12 slider rolls (Hawaiian rolls or soft dinner rolls)
- 1 pound sliced turkey (deli-style; roasted or smoked)
- 1 pound sliced cheese (Swiss, cheddar, provolone, or a mix)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the melted butter, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
- Slice the slider rolls horizontally and place the bottom halves snugly in a baking dish.
- Layer the sliced turkey evenly over the bottom halves.
- Top the turkey with the sliced cheese, overlapping slightly.
- Place the top halves of the rolls on top and press down lightly.
- Brush the butter-mustard mixture generously over the tops of the rolls.
- Cover the dish tightly with foil and bake for 15–20 minutes.
- Remove the foil and bake an additional 5–10 minutes until the tops are golden and slightly crisp.
- Let rest for 2–3 minutes, slice between rolls, and serve warm.
Notes
For extra flavor, brush some butter mixture on the turkey layer before adding cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American