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Havarti Cranberry Turkey Sliders Recipe
Ash Tyrrell

Havarti Cranberry Turkey Sliders Recipe

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.