Turkey And Cheese Sliders

Turkey And Cheese Sliders turn a simple deli sandwich into a warm, pull-apart meal. Soft Hawaiian rolls hold folded turkey and melted Swiss cheese, while a buttery mustard topping adds a savory finish. The covered bake warms the middle without drying out the bread. Cut along the roll seams and bring the whole batch to the table.

Why I Love This Recipe

There is a lot to like about sandwiches that bake together in one dish. The sweet rolls balance the tangy mustard, and the turkey stays tucked beneath a soft layer of cheese. You get a golden top and a tender middle without cooking a separate filling.

• Simple assembly: Slice the rolls as a slab, then build the sandwiches together.
• Easy portions: Make 12 small sliders for sharing or six two-slider meals.
• Good texture: Foil protects the bread while the cheese melts, then a short uncovered bake toasts the tops.
• Everyday ingredients: Deli turkey and sliced Swiss keep the shopping list short.

What You’ll Need

• Servings: 6, with 2 sliders per serving
• Yield: 12 sliders
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Rest Time: 5 minutes
• Total Time: 45 minutes
• Oven Temperature: 350°F (175°C)
• Baking Dish: 9×13-inch rectangular baking dish

Ingredients

• 1 package (12 ounces; 12 connected rolls) Hawaiian sweet rolls
• 2 tablespoons mayonnaise
• 12 ounces thinly sliced fully cooked deli turkey breast
• 8 ounces sliced Swiss cheese
• 4 tablespoons unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon poppy seeds

Use soft, fully baked dinner rolls, rather than raw dough. Thin turkey slices fold neatly and warm more evenly than thick stacks. Arrange the Swiss in a single overlapping layer so each slider gets some cheese.

Tools You Need

• White 9×13-inch rectangular ceramic baking dish with two built-in side handles
• Parchment paper and aluminum foil
• Wooden cutting board and serrated bread knife
• Small microwave-safe glass bowl
• Measuring spoons and pastry brush
• Instant-read thermometer
• Serving spatula

How to Make Turkey And Cheese Sliders

Keep the rolls connected until after baking so they are easier to fill and move.

Step 1: Prepare the Rolls

Preheat the oven to 350°F (175°C).

Line your 9×13-inch baking dish with parchment paper, trimming excess paper so it cannot touch the oven walls or heating elements.

Slice 1 package (12 ounces; 12 connected rolls) Hawaiian sweet rolls horizontally into a top slab and a bottom slab.

Place the bottom slab cut-side up in the dish and set the top slab aside.

Step 2: Layer the Filling

Spread 2 tablespoons mayonnaise evenly over the cut surface of the bottom slab.

Arrange 12 ounces thinly sliced fully cooked deli turkey breast in loose folds over the bread, keeping the thickness even across all 12 rolls.

Lay 8 ounces sliced Swiss cheese over the turkey in a single slightly overlapping layer.

Replace the top slab, lining up the roll seams. Do not press the rolls flat.

Step 3: Mix the Butter Topping

Place 4 tablespoons unsalted butter in a small microwave-safe glass bowl and microwave in short bursts until melted, about 30–45 seconds total.

Stir in 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1 teaspoon dried parsley and 1 teaspoon poppy seeds until evenly combined.

Step 4: Coat the Roll Tops

Brush all of the butter topping from Step 3 over the 12 roll tops, spreading the seeds and herbs evenly.

Keep most of the topping on the bread rather than pouring it into the bottom of the dish.

Step 5: Bake Until the Centers Are Warm

Cover the dish with foil, tenting it slightly so it does not stick to the roll tops.

Bake at 350°F (175°C) for 20 minutes.

Remove the foil and bake for 5 minutes more, until the tops are golden and lightly crisp, the Swiss has melted and the center filling is heated through. Check the center slider; if it needs longer, cover again to protect the tops.

If using leftover roast turkey instead of deli turkey, heat the center filling to 165°F (74°C).

Step 6: Rest, Separate and Serve

Let the sliders rest in the dish for 5 minutes so the filling settles.

Cut along the existing roll seams to separate 12 sliders, keeping the turkey and cheese inside each sandwich.

Serve 2 sliders per person for a meal, or offer individual sliders as an appetizer. A green salad or crunchy coleslaw makes an easy optional side.

Why This Recipe Works (Quick Science)

Foil holds moisture around the rolls while the center warms. That gives the Swiss time to soften without turning the bread hard. Removing the foil at the end lets the surface dry slightly, giving the tops a light crispness.

The butter carries the mustard and seasonings over the bread in a thin layer. Mayonnaise adds moisture inside, while the folded turkey leaves small spaces that keep the filling from feeling dense. A short rest helps the cheese settle so the sandwiches separate more neatly.

Common Mistakes to Avoid

• Packing the turkey in a thick mound: Spread the folds evenly so the middle warms at the same rate as the edges.
• Skipping the foil: The tops can brown before the filling warms.
• Soaking the bread: Brush the topping across the domes instead of flooding the dish.
• Using very thick cheese slices: Thin, overlapping slices melt more evenly.
• Pulling the sandwiches apart too soon: Rest briefly and cut through the filling along the seams.

Pro Tips

• Slice the roll slab with a gentle sawing motion to keep the bottoms even.
• Pat very wet deli turkey dry before layering it.
• Give the butter topping another stir just before brushing so the seeds stay evenly distributed.
• Check the center slider rather than judging the whole dish by its browned edges.

What to Serve With Turkey And Cheese Sliders

A green salad with a light vinaigrette adds freshness alongside the buttery rolls. Crunchy coleslaw brings a cool contrast, especially when the sliders are served as a casual dinner.

For a larger spread, offer roasted vegetables or tomato soup separately. These sides are optional and are not included in the nutrition estimate.

Make-Ahead Tips

Assemble the bread, mayonnaise, turkey and cheese up to 1 day ahead. Cover and refrigerate promptly. Keep the butter topping separate and brush it on just before baking.

A chilled batch may need extra covered baking time. Use the center filling and melted cheese as your guide, then uncover briefly to finish the tops. Avoid moving a cold ceramic dish straight into a hot oven; follow its manufacturer’s temperature-change guidance.

Leftovers and Storage

Refrigerate leftover sliders in a sealed container within 2 hours, or within 1 hour if the temperature is above 90°F (32°C). Store for 3–4 days, counting any earlier storage time if you used leftover turkey.

Reheat covered at 325°F (165°C) until the center reaches 165°F (74°C), usually 15–20 minutes depending on the portion and starting temperature. Uncover briefly at the end if you want a firmer top.

For longer storage, wrap cooled sliders individually and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating. The bread may be a little softer after freezing.

Macros Information

Estimated per serving of 2 sliders, without optional sides. Values vary with the rolls, turkey and cheese brands.

• Calories: 485 kcal
• Protein: 27 g
• Carbohydrates: 35 g
• Fat: 26 g
• Saturated Fat: 13 g
• Fiber: 1 g
• Sugar: 9 g
• Sodium: 1,000 mg

Frequently Asked Questions (FAQ)

Q: Can I use leftover roast turkey?

A: Yes. Use 12 ounces of thinly sliced cooked turkey, distribute it evenly and heat the center to 165°F (74°C). Thick chunks can make the sandwiches harder to separate.

Q: Does the turkey need to be cooked first?

A: This recipe uses fully cooked deli turkey. Do not use raw turkey slices; the short bake is designed to warm an already cooked filling.

Q: Can I replace the Swiss cheese?

A: Yes. Use 8 ounces of thinly sliced provolone, Havarti or mild cheddar. Each gives a different flavor, and the melted cheese color will change.

Q: Do I have to use Hawaiian rolls?

A: No. Use 12 similar-size soft dinner rolls. Keep them connected if possible, or arrange separate rolls snugly in the dish.

Q: Can I leave out the poppy seeds?

A: Yes. Omit the 1 teaspoon poppy seeds and keep the remaining topping ingredients as written. The rolls will still have plenty of flavor.

Q: Why are my slider bottoms soggy?

A: Very wet turkey or butter collecting under the bread can soften the bottoms. Pat the turkey dry, spread the mayonnaise thinly and brush the topping onto the domes.

Q: Can I double the recipe?

A: Yes. Double every ingredient and use two 9×13-inch dishes. Keep the filling depth the same and check both batches, rotating the dishes if your oven browns unevenly.

Q: Can I use a glass baking dish?

A: Yes, if it is oven-safe and large enough for the rolls. Follow the maker’s instructions, avoid sudden temperature changes and watch the bottoms as the sliders finish baking.

Q: How do I keep the tops from getting too dark?

A: Leave the foil on until the filling is warm and the cheese has melted. If the tops brown early, cover them again loosely while the center finishes warming.

Final Thoughts

Turkey And Cheese Sliders are an easy way to make a familiar sandwich feel ready for sharing. Keep the filling even, brush on the butter topping and let the covered bake do most of the work. Leave a comment with your favorite side to serve alongside them. Happy cooking!