Havarti Cranberry Turkey Sliders Recipe | Sweet & Savory Bites
I have to tell you, when I made these sliders for the first time, I couldn’t stop eating them. The sharp, creamy melt of the cheese paired with the tart sweetness of cranberry sauce and savory turkey just felt like the perfect comfort treat. I decided to share my experience step by step so you can enjoy them too.
They’re simple, fun to make, and perfect for a casual get-together or game-day snack. If you love small, flavor-packed bites, you can also try my Pull Apart Cheeseburger Sliders Recipe — it’s another crowd favorite that’s just as fun to share. I hope you love them as much as I do.
Ingredients
(Note: several servings)
- 1 package (12-count) Hawaiian rolls – I used soft dinner-roll style buns so the sandwich is fun to pull apart and share.
- 12 oz sliced deli turkey (or thin-sliced leftover turkey breast) – turkey gives that mild, savoury base and works especially well if you have extra from a roast.
- 8 oz sliced Havarti cheese – I prefer freshly sliced Havarti because it melts beautifully and creates that gooey cheesy layer.
- ½ cup cranberry sauce – choose a quality version (or homemade) because the tart-sweet contrast really stands out.
- ½ cup melted butter – this forms the base of the topping sauce and helps crisp up the roll tops.
- 1 tsp poppy seeds – add visual interest and a subtle pop of texture in the butter sauce.
- 1 tsp sesame seeds – bring a nutty note and sprinkle effect to the topping.
- 1 Tbsp Dijon mustard – gives the sauce a slight tang that cuts through the richness.
- 1 tsp onion powder – adds a savory depth to the butter sauce.
- 1 tsp Worcestershire sauce – just a hint to elevate the overall flavor of the topping.
- 2 tsp brown sugar – balances the tart cranberry and savory turkey with a touch of sweet.
Variations
If you’d like to tweak things:
- Go dairy-free: swap the Havarti for a dairy-free melting cheese alternative, and use dairy-free butter in the topping.
- Make it sugar-free: use a no-sugar cranberry sauce or fresh cranberry relish with a sugar substitute, and omit or reduce the brown sugar.
- Spice it up: add a pinch of cayenne or red pepper flakes to the butter sauce for a hint of heat.
- Swap protein: instead of turkey, use thin-sliced ham or even roasted chicken breast for a different take.
- Cheese change-up: if you can’t find Havarti, go with Swiss, provolone, or Monterey Jack as delicious melty alternatives.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: Approximately 40 minutes
Equipment You Need
- 9 × 13-inch baking dish – to hold and bake all the sliders together for pull-apart ease.
- Pastry brush – for brushing the butter sauce evenly over the roll tops.
- Small mixing bowl – to combine the butter topping ingredients.
- Aluminum foil – to cover the dish during initial baking to ensure even melting, then remove for crisping.
How to Make Havarti Cranberry Turkey Sliders
Preheat and Prep the Buns
First, preheat your oven to 350 °F (about 175 °C). Then slice the block of Hawaiian rolls horizontally into two layers (tops and bottoms) so you can build the sandwiches in the pan.
Build the Layers
Place the bottom half of the rolls into your greased baking dish. Spread half of the Havarti cheese slices across this bottom layer. Then layer all of the turkey evenly on top of the cheese. On top of the turkey, spread the cranberry sauce evenly. Finally, cover with the remaining cheese and place the top half of the rolls over everything.
Add the Sauce and Bake
In a small bowl, melt the butter. Stir in the poppy seeds, sesame seeds, Dijon mustard, onion powder, Worcestershire sauce, and brown sugar to form the topping sauce. Use the pastry brush to coat the tops and sides of the rolls generously.
Cover the dish with foil and bake for 15-20 minutes until the cheese has melted and the filling is warmed. Then remove the foil and bake for an additional 5-7 minutes to crispen the tops and edges. Once done, let the pan rest a few minutes before serving.
Additional Tips for Making This Recipe Better
From my own kitchen experience, here are a few tricks:
- I make sure the cheese slices are at room temperature rather than straight from the fridge — they melt faster and more evenly.
- I reserve a little extra butter topping mixture to brush right before serving; it gives the buns a fresh, shiny look.
- I use fresh cranberry sauce when possible — it has a better texture than most canned versions, especially when baked.
- I line the dish with parchment or foil underneath to make lifting the whole slab easier and cleanup quicker.
- I sometimes sneak in a thin layer of arugula or spinach under the turkey for a green pop and slight peppery note.
You can also enjoy similar easy and hearty bites like my Cowboy Sliders Recipe, which brings a smoky, savory twist to the table.
How to Serve Havarti Cranberry Turkey Sliders
These sliders are great straight from the baking dish — serve them family-style so everyone can pull apart their portion. Presentation tip: arrange them on a wooden board or platter, garnish with a sprig of fresh rosemary or thyme to echo the holiday flavors, and place a bowl of extra cranberry sauce on the side for dipping. For extra flair, serve with sweet potato fries or a crisp green salad. You can also pop them into individual parchment-lined muffin cups for a party-ready display.
Nutritional Information
Here’s a quick glance at nutrition per serving:
- Calories: ~203 kcal
- Protein: ~9 g
- Carbohydrates: ~10 g
- Fat: ~15 g
Make Ahead and Storage
Storage: After baking, allow the sliders to cool slightly, then store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 2–3 days.
Freezing: If you want to freeze them, bake them fully, cool, then wrap individual portions tightly and freeze. When ready to serve, thaw overnight in the fridge and reheat in a 350 °F oven until warmed through.
Reheating: I find reheating covered with foil at 350 °F for about 10-12 minutes works nicely; then remove the foil for 2-3 minutes if you want to crisp up the top again.
Why You’ll Love This Recipe
Here are a few reasons you’ll reach for these sliders again and again:
- They’re easy to prepare and bake in one pan — less mess and fuss.
- The flavor combo of creamy Havarti, tart cranberry, and savory turkey is a winner every time.
- It’s versatile — great for lunch, game day, potlucks, or using up leftover turkey.
- You can customize it easily (cheese swaps, add-ons, dietary tweaks).
- It presents beautifully — fun to pull apart, share, and serve with style.
I hope you enjoy making these sliders as much as I did. They bring a bit of comfort, a bit of fun, and a lot of flavor into one bite. Let me know how yours turn out — they’re guaranteed to disappear fast!
Havarti Cranberry Turkey Sliders Recipe
Ingredients
Method
- First, preheat your oven to 350 °F (about 175 °C). Then slice the block of Hawaiian rolls horizontally into two layers (tops and bottoms) so you can build the sandwiches in the pan.
- Place the bottom half of the rolls into your greased baking dish. Spread half of the Havarti cheese slices across this bottom layer. Then layer all of the turkey evenly on top of the cheese. On top of the turkey, spread the cranberry sauce evenly. Finally, cover with the remaining cheese and place the top half of the rolls over everything.
- In a small bowl, melt the butter. Stir in the poppy seeds, sesame seeds, Dijon mustard, onion powder, Worcestershire sauce, and brown sugar to form the topping sauce. Use the pastry brush to coat the tops and sides of the rolls generously. Cover the dish with foil and bake for 15-20 minutes until the cheese has melted and the filling is warmed. Then remove the foil and bake for an additional 5-7 minutes to crispen the tops and edges. Once done, let the pan rest a few minutes before serving.
Notes
- I make sure the cheese slices are at room temperature rather than straight from the fridge — they melt faster and more evenly.
- I reserve a little extra butter topping mixture to brush right before serving; it gives the buns a fresh, shiny look.
- I use fresh cranberry sauce when possible — it has a better texture than most canned versions, especially when baked.
- I line the dish with parchment or foil underneath to make lifting the whole slab easier and cleanup quicker.
- I sometimes sneak in a thin layer of arugula or spinach under the turkey for a green pop and slight peppery note.
