15 Cheesy Sliders Recipes Hawaiian Rolls Turkey to Try Tonight

These turkey sliders on Hawaiian rolls turn a handful of pantry staples into a tray of golden, cheese-pull sandwiches in under 45 minutes. The soft, faintly sweet rolls soak up a buttery poppy seed glaze while the turkey and cheese melt into every layer, so each bite is rich without heavy prep. This round-up covers 15 ways to build sliders recipes hawaiian rolls turkey, from a five-ingredient weeknight version to a loaded club and a freezer-friendly batch, so there's a match whether you're feeding a game-day crowd or using up Thanksgiving leftovers.

This is the base recipe: sliced deli turkey, Swiss cheese, and a Dijon-poppy seed butter glaze brushed over the tops before baking. Swiss cheese has a mild, slightly nutty flavour that lets the turkey lead, and it melts smoothly without going greasy. Bake covered for 15 minutes then uncovered for a further 5-8 minutes so the tops turn glossy and golden rather than pale.

Strip the recipe back to just rolls, turkey, cheddar, mayonnaise and melted butter for a version that comes together in under 10 minutes of hands-on time. Skip the mustard and Worcestershire in the glaze and simply brush the tops with plain melted butter and a pinch of salt. It's the fastest route to warm sliders when you need something on the table quickly with only what's already in the fridge.

Layer 150 g (1 cup) of leftover stuffing between the turkey and cheese, then drizzle 60 ml (¼ cup) of warm gravy over the filling before adding the roll tops. This variation is the closest thing to a full Thanksgiving dinner in slider form, and it's noticeably more filling than the classic version. Bake the same way, but check the centre is hot all the way through since the stuffing layer adds density.

Swap the Swiss cheese for 170 g (6 oz) of sliced brie and add a thin layer of 120 g (½ cup) whole-berry cranberry sauce under the turkey. The brie turns soft and almost sauce-like once melted, and its buttery richness pairs beautifully with the tart cranberry. This combination works especially well in the week after a roast turkey dinner, when you have both ingredients already open in the fridge.

Spread 115 g (4 oz) of softened cream cheese, mixed with a squeeze of lemon juice and chopped chives, over the roll bottoms before adding the turkey and cheese. This gives every slider a creamy, tangy base layer instead of relying on cheese alone for moisture, which is useful if your turkey is on the drier side. Let the cream cheese soften fully at room temperature first so it spreads without tearing the rolls.

Swap the Swiss for mild mozzarella and press a layer of crushed butter crackers, such as Ritz, into the melted butter on top before baking, skipping the mustard and poppy seeds entirely. Mozzarella melts stretchy and mild so fussier eaters aren't put off by a stronger cheese flavour, while the cracker topping adds a crunch plain rolls don't give on their own. This is the variation to reach for when you're cooking for a mixed crowd of fussy and adventurous eaters, since the crunchy top makes it feel like a bit more of a treat than a basic sandwich.

Combine 55 g (2 oz) each of Swiss, cheddar and mozzarella for a gooier, more elastic cheese pull than any single cheese gives alone. Mozzarella adds stretch, cheddar adds sharpness, and Swiss keeps things from tasting one-note. Bake slightly longer, closer to 20 minutes covered, since the extra cheese volume takes a little longer to fully melt through.

Sprinkle 70 g (2.5 oz) of cooked, crumbled bacon over the cheese layer before adding the turkey, so the smoky, salty crunch runs through the middle of every slider rather than sitting on top. Bacon fat rendering into the glaze as it bakes adds extra savoury depth, so you can cut the butter in the glaze back slightly if you like. Pat the bacon dry after cooking so excess grease doesn't make the bottom rolls soggy.

American cheese is the most affordable option here and melts more reliably smooth than any other cheese in this list, which is handy for feeding a large group cheaply. Use a basic deli turkey and skip the specialty glaze ingredients in favour of just melted butter and a pinch of garlic powder. A single 340 g (12 oz) pack of rolls, turkey, and a stack of cheese slices makes this the least expensive variation to put together.

Assemble the sliders on a rimmed baking sheet instead of a 9x13 in dish so the tray fits in a smaller oven and cooks a touch faster, since the filling sits in a thinner, more even layer. This is the version to make on a busy Tuesday, from fridge to table in about 35 minutes total. Line the sheet with parchment first for easy cleanup and to stop the glaze sticking.

Cook 1 large sliced onion slowly in 15 g (1 tbsp) butter for 15-20 minutes until deep golden and jammy, then layer it over the cheese before adding the turkey. The natural sweetness of caramelized onion plays off the savoury turkey and buttery rolls without needing cranberry sauce for balance. Make the onions the day before and keep them in the fridge to cut the active prep time on baking day.

Build in the flavours of a club sandwich by layering turkey, bacon, cheddar and a smear of mayonnaise mixed with a little Dijon, then finish with shredded lettuce tucked in just before serving so it stays crisp. This is the most substantial variation in the list and holds up well as a full meal rather than a snack. Add the lettuce only after baking, since it wilts and turns watery if it goes in the oven.

Double every ingredient and use a 33x23 cm (13x9 in) dish with two full packs of rolls, cut in half, to feed 20-24 people from one pan. Keep the layers in the same proportions as the classic recipe so the flavour balance doesn't shift just because the batch is bigger. Add 5 extra minutes to the covered bake time to make sure the centre of the larger tray heats through fully.

This is the glaze-forward version: double the poppy seed butter mixture to 170 g (12 tbsp) butter, 30 ml (2 tbsp) Dijon and 10 ml (2 tsp) Worcestershire, and brush it on twice, once before baking and again straight after the rolls come out of the oven. The second brush while the rolls are still hot makes the tops shinier and more flavourful than a single application. Readers consistently rate this the most requested version for parties because the glaze caramelizes into a slightly sticky, savoury crust.

Assemble the sliders fully, wrap the unbaked dish tightly in a double layer of foil, and freeze for up to 2 months before baking from frozen at 180°C (350°F) for 35-40 minutes covered, then a further 8-10 minutes uncovered. This is the variation to make ahead for a busy week or an unexpected gathering, since there's no thawing step required. Hold off brushing on the glaze until just before baking so it doesn't dilute or separate in the freezer.

Slice the whole slab of Hawaiian rolls in one motion rather than separating them first, this keeps the sliders connected for neat, even cutting after baking. Brush the butter glaze right into the seams between rolls, not just the tops, so the flavour reaches every sandwich and not only the crust. If the tops are browning faster than the centre is heating, tent loosely with foil rather than removing it completely.

Serve the sliders warm, straight from the dish, alongside a simple green salad or a bowl of crisps for a casual lunch or game-day spread. They also work well as part of a larger buffet with a bowl of extra cranberry sauce and gravy on the side for dipping. For a lighter meal, pair two or three sliders with a cup of soup, such as a simple tomato or squash soup, to round things out.

Store leftover sliders in an airtight container in the fridge for up to 3 days. Reheat covered with foil in a 160°C (325°F) oven for 10-12 minutes until warmed through, since a microwave will leave the rolls tough and chewy rather than soft. To freeze, wrap baked sliders tightly and freeze for up to 1 month, then reheat from frozen, covered, adding an extra 10 minutes to the reheating time.