Turkey Cranberry Sliders: Soft Hawaiian rolls are stuffed with Thanksgiving favorites like turkey, cranberry sauce and Brie cheese before being brushed with poppy seed butter and baked to golden perfection!
First, preheat the oven to 350 degrees F and prepare the bottom of an 8x11 or 9x13 baking dish with nonstick cooking spray.
Next, using a bread knife or serrated knife, slice the Hawaiian rolls in half horizontally, taking care not to cut the bottom buns too thin.
Then, place the bottom buns into the greased baking dish.
Add the sliced turkey on top of the buns in an even layer.
Next, spread the cranberry sauce over the turkey.
Top the cranberry sauce with the slices of brie.
Then, place the tops of the buns over the brie.
In a small microwave safe bowl, combine the butter, mustard, poppy seeds and salt. Microwave until fully melted and stir to combine.
Now, use a brush to spread the butter mixture evenly over the top of the buns, making sure to scrape the poppy seeds out of the bottom of the bowl.
Cover the pan with foil and bake for 15 minutes. Then, remove the foil and bake uncovered for an additional 5 minutes.
Finally, cut the sliders into individual sandwiches, garnish with fresh thyme and serve hot out of the oven.
Notes
This recipe can easily be doubled or tripled to feed a crowd.
You can use yellow, dijon or stone ground mustard for the butter mixture.
If you like garlic, you can add a little garlic powder or minced garlic to the butter as well.
These are best eaten fresh and do not reheat well. If you store the leftovers, refrigerate them for up to 3 days. (The bottom buns may soften or get a bit soggy.)