This is my favorite way to reinvent Thanksgiving leftovers into something everyone actually races to the table for: warm, gooey, handheld sliders that taste like the holiday all over again. I first put these together the day after Thanksgiving when my fridge was full and patience was thin. I wanted something fast, comforting, and shareable for a relaxed post-holiday brunch, and the combination of sweet Hawaiian rolls with tangy Dijon, bright cranberry, tender turkey and melty Havarti hit every note. They’re approachable for cooks of all levels and reliably disappear.

What makes these sliders special is the balance of texture and flavor: soft, slightly sweet rolls that toast to a buttery crisp, shredded turkey for lean protein, ribbons of cranberry for bright acidity, and a creamy Dijon-mayo that brings moisture and a subtle edge. The poppy seed finish and golden buttered top give them bakery-level charm. I usually assemble them in a 9 x 13 baking dish so the sliders steam slightly from below and toast beautifully on top. It’s a dish that turns leftovers into a moment—perfect for family, casual gatherings, or a cozy meal for two.

Ingredients

• Dijon and Mayonnaise: Two tablespoons Dijon plus two tablespoons mayonnaise make a creamy, tangy spread that keeps sandwiches moist. Use a sharp Dijon like Maille or Pommery if you want a pronounced bite; light mayonnaise works fine for a milder flavor.
• Green Onions: Two thinly sliced green onions add a fresh oniony brightness. White-and-green green onion slices are preferable to raw red onion here so the bites stay balanced.
• Hawaiian Rolls: One 12-count package of KING'S HAWAIIAN Original rolls provides soft, slightly sweet bread that toasts beautifully. I recommend using the original variety for the characteristic sweetness that contrasts the savory turkey.
• Cranberry Sauce: One third cup leftover cranberry sauce is used sparingly across the sliders to add acidity and sweetness—homemade or canned works here; if your sauce is very chunky, scoop smaller amounts.
• Leftover Turkey: Three quarters pound shredded turkey yields roughly 1.5 to 2 ounces per slider. Use dark meat for extra juiciness or white meat for a leaner bite.
• Havarti Cheese: Eight slices of Havarti melt into a creamy, buttery layer. If you prefer, swap for Monterey Jack, Swiss or a medium cheddar; thinner slices help them melt evenly across all 12 sliders.
• Butter and Poppy Seeds: Two tablespoons melted unsalted butter brushed on top creates a golden crust, and one teaspoon poppy seeds is optional but adds a visual bakery finish and slight nuttiness.

Instructions

Preheat and Prepare the Pan: Preheat your oven to 375 degrees F and lightly oil a 9 x 13 inch baking dish or coat it with nonstick spray. A glass or metal pan both work; metal will give slightly faster browning. Ensure the pan is large enough so all bottom halves of the rolls sit snugly without overlapping. Make the Spread: In a small bowl, whisk together 2 tablespoons Dijon mustard and 2 tablespoons mayonnaise until smooth, then stir in 2 thinly sliced green onions. Season with kosher salt and freshly ground black pepper to taste. This spread should be creamy and slightly tangy—adjust the Dijon if you want more zip. Assemble the Sliders: Place the bottom halves of the 12-count rolls into the prepared dish so they form a connected layer. Evenly spoon 1/3 cup cranberry sauce across the bottoms using the back of the spoon to spread thin layers, then scatter 3/4 pound shredded turkey in an even layer. Top with 8 slices of Havarti, arranging slices to cover the surface; if necessary, tear slices to fit. Place the top half of the rolls over the cheese, aligning them with the bottom halves. Finish and Bake: Brush the tops of the rolls with 2 tablespoons melted unsalted butter using a pastry brush so the butter soaks into the tops and collects around seams. Lightly sprinkle 1 teaspoon poppy seeds across the buttered surface. Transfer to the oven and bake for 15 to 18 minutes, until the tops are golden brown and the cheese has melted. If you prefer a crispier top, place under the broiler for 30 to 60 seconds—watch closely to avoid burning. Rest and Serve: Remove from the oven and let stand for 5 minutes to allow cheese to settle and make slicing easier. Use a sharp knife to cut between the rolls into 12 sliders and serve warm. Leftovers can be reheated in a 350 degrees F oven covered with foil for 10 minutes to retain moisture.

Storage Tips

Store any leftover assembled and baked sliders in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350 degrees F for 8 to 12 minutes, or microwave individual sliders for 45 to 60 seconds (wrap the slider in a damp paper towel to reduce toughness). If you plan to freeze, assemble the sliders in the baking dish but do not brush with butter or add poppy seeds; wrap tightly in plastic wrap and foil and freeze up to 3 months. Thaw overnight in the refrigerator before finishing with butter and baking.

Ingredient Substitutions

If you don’t have Havarti, swap for Monterey Jack, mild cheddar, Swiss or Gruyere depending on your taste preference—these melt well and offer varied flavor profiles. For a dairy-free option, use vegan cheese slices and a plant-based butter substitute; this will alter taste but keeps the method intact. Replace mayonnaise with plain Greek yogurt for a tangier, lighter spread or use cranberry relish instead of sauce for a chunkier texture. For low-sugar needs, choose reduced-sugar rolls or small slider buns and limit the cranberry to a thin smear.

Serving Suggestions

Serve these sliders warm on a platter lined with parchment and garnish with extra sliced green onions for color. Complement them with a simple green salad dressed with apple cider vinaigrette or a slaw with crisp apples for contrast. For a brunch spread, pair with roasted potatoes and a pitcher of sparkling cider. I like to set out small ramekins of extra cranberry sauce and a mild mustard so guests can customize. These also make great party finger food—cut into bite-sized pieces for appetizer service.

Cultural Background

While handheld sandwiches made from holiday leftovers are common across many cultures, these sliders put a Southern-American bakery spin on the idea by using Hawaiian rolls—an American supermarket favorite originating from the Sweetbread tradition of immigrant bakers. The interplay of sweet roll and savory filling reflects modern American comfort food innovations where familiar ingredients are recombined for new convenience. Over generations, many families have developed their own post-holiday traditions, and these sliders blend that communal spirit with casual entertaining.

Seasonal Adaptations

In winter, keep the recipe close to the classic build, but swap green onions for thinly sliced roasted shallots to deepen flavor. For summer gatherings, use cold roasted turkey and serve chilled sliders with a crisp cucumber slaw on the side. Around fall, add a smear of Dijon-spiced apple butter or thinly sliced roasted pear for an autumnal twist. During the holidays, assemble mini versions on dinner rolls for cocktail parties—reduce bake time slightly and watch closely so the cheese melts without overbrowning.

Meal Prep Tips

For stress-free hosting, shred the turkey and prepare the Dijon-mayo spread up to 48 hours ahead and store separately in the refrigerator. Assemble the sliders in the baking dish the morning of your event and keep covered; brush with melted butter and bake when guests arrive for peak freshness. If transporting to a potluck, bake at home and rewarm in a 300 degrees F oven wrapped in foil for 10 minutes at the destination to maintain heat without drying out.

These sliders are a joyous bridge between frugal kitchen sense and party-friendly fare—turning leftovers into a show-stopping dish is as satisfying as it is delicious. Give them a try and make them your own with small substitutions; they travel well, feed many, and always bring the comfort of the holiday table back into the week.