These leftover Turkey Sliders are the perfect way to keep Thanksgiving leftovers exciting. They make a quick and easy dinner, and the cranberry sauce, Asiago cheese, and chopped thyme take these little sandwiches to the next level.
If you’ve got leftover cranberry sauce and turkey breast on your hands but want to avoid a boring leftover sandwich, these cheesy turkey sliders are for you. Topped with a delicious cream cheese mixture and Asiago cheese and baked to melty perfection, these mini turkey sandwiches will bring new life to yesterday’s Thanksgiving dinner. They’re super quick and easy to throw in the oven. Plus, the butter-brushed slider buns sprinkled with chopped thyme add a sophisticated, crowd-worthy feel. Tart cranberry sauce, melty cheese, and layers of turkey are a beautiful combo all piled onto one delicious sandwich.
Best Cheese for Turkey Sliders?
I highly recommend Asiago cheese, but just about any type of cheese will do–white cheddar, mozzarella, provolone cheese, and Swiss cheese are all fair game.
How to Make Turkey Sliders
Start by preheating your oven to 375 degrees F and spraying a 9×11 baking dish with nonstick cooking spray.
Add the cream cheese, milk, and mayo to a medium bowl and mix everything together.
Carefully cut each roll in half and pile on the turkey and the cream cheese mixture (I recommend adding the turkey first to avoid the bottom half of the roll getting soggy). Top off each sandwich with cheese and a generous dollop of cranberry sauce.
Place the top half of each roll back on each slider and brush the top with melted butter. Sprinkle with sea salt and bake for 20-25 minutes (until the cheese melts and the tops are golden brown). If you notice the tops browning too quickly, carefully place a sheet of foil over the top of the baking dish.
Finally, remove the sliders from the oven, sprinkle the top of the buns with chopped thyme, and serve.
How to Serve
Serve these turkey sliders on their own or with more Thanksgiving leftovers (i.e. mashed potatoes, green beans, stuffing). They’re super versatile and pair perfectly with salad, sweet potato fries, or even just extra cranberry sauce. They make a perfect lunch, family Black Friday dinner, easy appetizer, or after-school snack.
Storage and Freezing
These turkey sliders will last in the refrigerator in an airtight container for up to two days. They’re also freezer-friendly and will keep in the freezer for up to 2-3 months.
More Turkey Recipes:
If you try making this Turkey Sliders Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
- 12 Hawaiian rolls - soft, halved
- 1 pound leftover carved turkey - thinly sliced
- 1 cup cranberry sauce
- 2 ounces cream cheese
- 1 tablespoon milk
- 2 tablespoon mayonnaise
- 1 cup Asiago cheese - shredded
- Fresh cracked pepper
- 2 tablespoon butter - melted
- Sea salt
- Fresh thyme - for topping (optional)
- Preheat oven to 375 degrees F. Lightly grease a 9×11 baking dish with nonstick cooking spray.
- In a medium bowl mix together the cream cheese, milk and mayo.
- Carefully cut rolls in half, either individually or all at once (up to you!). Layer bottom half first with turkey and then with the cream cheese mixture (originally I put the cream cheese mixture on first and then the turkey- the bottoms got a little soggy. To help with this I reversed the order and first put on the turkey). Place a generous dollop of cranberry sauce over the top and evenly distribute the cheese between the sandwiches.
- Place the top of the roll back on each sandwich and brush the top with melted butter. Sprinkle the top with sea salt and bake for 20-25 minutes or until cheese is melted and tops are golden brown (if the tops brown too quickly, carefully place a sheet of foil over the baking dish.
- Remove from oven, sprinkle with fresh chopped thyme and serve.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)