Warm, cheesy, and impossibly easy to assemble, these turkey and cheese sliders are the kind of recipe that disappears at tailgates, family brunches, and busy weeknight dinners. Soft Hawaiian-style rolls cradle layers of thinly sliced turkey and melty cheese, all brushed with a savory butter-mustard glaze — ready in about 30 minutes. If you’re into crowd-pleasing handhelds, try these classic ham-and-cheese sliders for another simple party option: these classic ham-and-cheese sliders.
Why you’ll love this dish
Simple, satisfying, and endlessly adaptable — that’s what makes these sliders a keeper. They combine deli convenience with a home-baked finish, so you get restaurant-style melty cheese without fussy technique. They’re kid-approved, easy to scale up for a crowd, and perfect for days when you want something comforting without spending hours in the kitchen.
“Made these for a game night and they vanished in 10 minutes — crispy tops, gooey cheese, and the best buttery glaze.” — a reader favorite
Perfect occasions:
- Weeknight family dinners when you want minimal cleanup.
- Potlucks and game-day spreads where finger food rules.
- Brunches or holiday sides when you need a tasty, no-fuss option.
How this recipe comes together
This is a straightforward assembly-and-bake dish. First you slice the rolls and layer the turkey and cheese on the bottoms. Next, you place the tops on, brush with a mustard-butter mixture, and bake covered to melt the cheese. A short uncovered bake crisps the tops. The whole process is mostly hands-off once the sliders are in the oven, which makes it great for multitasking or entertaining.
What you’ll need
- 12 slider rolls (Hawaiian rolls or any soft dinner rolls) — split horizontally.
- 1 pound deli-sliced turkey (smoked or roasted turkey both work).
- 1 pound sliced cheese (Swiss, cheddar, provolone, or a mix).
- 1/2 cup unsalted butter, melted.
- 1 tablespoon Dijon mustard.
- 1 tablespoon garlic powder.
- 1 tablespoon onion powder.
- Salt and freshly ground black pepper, to taste.
Ingredient notes and swaps:
- Rolls: Hawaiian rolls give a sweet-savory contrast; use potato rolls or brioche for richer texture.
- Turkey: For more flavor, use smoked turkey or add a thin spread of cranberry sauce for a holiday twist.
- Cheese: Swiss or provolone melt beautifully; cheddar gives a sharper bite. A mix of provolone + cheddar is a reliable crowd-pleaser.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a small bowl, whisk melted butter, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
- Slice the slider rolls horizontally into top and bottom halves. Keep them aligned.
- Arrange the bottom halves snugly in the prepared baking dish. Press them together so the sandwich edges touch.
- Layer the sliced turkey evenly over the bottom halves. Make sure each roll will get turkey.
- Place the sliced cheese over the turkey, overlapping slices to cover each roll.
- Put the top halves of the rolls on and press gently to compact the sliders.
- Brush the butter-mustard mixture generously over the tops of the rolls. Get into the crevices for flavor.
- Cover the dish tightly with foil and bake 15–20 minutes, until the cheese is melted.
- Remove the foil and bake 5–10 more minutes until the tops are golden and slightly crisp. Watch closely to avoid burning.
- Let the sliders rest 2–3 minutes, then slice between the rolls and serve warm.
Best ways to enjoy it
Serve these sliders straight from the pan so guests can grab warm, melty sandwiches. They pair well with:
- Crisp coleslaw or a simple green salad to cut the richness.
- Oven fries, sweet potato wedges, or kettle chips for a classic combo.
- Pickles or pickled red onions to add a tangy contrast.
For lighter entertaining, cut minis into quarters and offer a variety of cheeses and mustards on the side. For more slider inspiration and regional twists, check out another easy slider option here: ham-and-cheese slider variations.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: Wrap the whole baking dish tightly with plastic wrap and foil, or freeze individual sliders in a single layer in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For best texture, reheat covered at 325°F (160°C) for 10–15 minutes, then uncover for 3–5 minutes to crisp the tops. Microwaving works for speed (about 45–60 seconds per slider) but will soften the roll.
- Food safety: Do not leave perishable ingredients at room temperature for more than two hours.
Pro chef tips
- Warm the butter slightly so it mixes smoothly with the Dijon. Cold butter will separate and won’t brush evenly.
- Layer cheese over the turkey rather than under it; the cheese acts as a barrier and keeps the rolls from getting soggy.
- Press the tops down gently before baking to ensure each slider bakes evenly and slices cleanly.
- If you like a richer glaze, stir 1 teaspoon of Worcestershire sauce or poppy seeds into the butter-mustard mix.
- Use a serrated knife and a sawing motion when slicing between rolls to avoid squishing.
Flavor swaps
- BBQ turkey sliders: Swap Dijon for 2 tablespoons BBQ sauce mixed into the butter.
- Italian-style: Use provolone, add thin salami, and brush with garlic-herb butter.
- Turkey club sliders: Add a thin layer of cooked bacon and a smear of mayo on the top half.
- Vegetarian option: Replace turkey with marinated grilled mushrooms or thinly sliced roasted vegetables and use a plant-based cheese.
Common questions
Q: How long does this take from start to finish?
A: Assembly takes about 10 minutes. Bake time is 20–30 minutes total, so plan for roughly 30–40 minutes from start to finish.
Q: Can I prepare these ahead of time?
A: Yes. Assemble the sliders in the baking dish, cover tightly, and refrigerate up to 24 hours. When ready, brush with the butter mixture and bake as directed (you may need an extra 5–7 minutes if baking straight from chilled).
Q: Can I use pre-sliced rotisserie turkey or leftover cooked turkey?
A: Absolutely. Any cooked, thinly sliced turkey works well. Make sure slices are even so heat distributes uniformly.
Q: What’s the best cheese for melting?
A: Provolone and Swiss melt best for a smooth, gooey texture. Cheddar melts well too but can be slightly oilier when heated.
Q: Are these freezer-friendly?
A: Yes. Freeze whole or individual sliders for up to 2 months. Thaw overnight in the fridge before reheating.
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Turkey and Cheese Sliders
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: None
Description
Warm, cheesy turkey and cheese sliders that are easy to assemble and perfect for tailgates, brunches, and busy weeknight dinners.
Ingredients
- 12 slider rolls (Hawaiian rolls or any soft dinner rolls) — split horizontally
- 1 pound deli-sliced turkey (smoked or roasted)
- 1 pound sliced cheese (Swiss, cheddar, provolone, or a mix)
- 1/2 cup unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Whisk melted butter, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
- Slice the slider rolls horizontally into top and bottom halves.
- Arrange the bottom halves snugly in the prepared baking dish.
- Layer the sliced turkey evenly over the bottom halves.
- Place the sliced cheese over the turkey.
- Put the top halves of the rolls on and press gently to compact the sliders.
- Brush the butter-mustard mixture over the tops of the rolls.
- Cover the dish tightly with foil and bake for 15–20 minutes, until the cheese is melted.
- Remove the foil and bake for 5–10 more minutes until the tops are golden and slightly crisp.
- Let the sliders rest for 2–3 minutes, then slice and serve warm.
Notes
These sliders are perfect for gatherings and can be made ahead of time. Refrigerate before baking if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Finger Food
- Method: Baking
- Cuisine: American