Turkey cranberry sliders

Photo: Jessica Gavin

Sweet rolls layered with provolone, turkey and cranberry sauce, brushed with a honey-mustard butter and baked until the cheese melts. The best thing to happen to leftovers.

From Jessica Gavin · @jessica_gavin

Brushing butter on the turkey under the sauce keeps the meat moist and stops the bread from going soggy.

You need

• 1/4 cup unsalted butter, melted
• 2 tsp Dijon mustard
• 2 tsp honey
• 1/2 tsp Worcestershire sauce
• 1/4 tsp onion powder
• Pinch of salt
• 12 Hawaiian sweet rolls (one 12 oz package)
• 8 oz sliced provolone (10 slices)
• 8 oz cooked or deli turkey
• 3/4 cup cranberry sauce
• 1 tsp everything bagel seasoning (or poppy seeds)

How to make it

1. Heat the oven to 350°F (177°C) with a rack in the middle. Line a rimmed baking sheet with parchment or foil.
2. Stir the melted butter with the mustard, honey, Worcestershire, onion powder and salt.
3. Slice the whole slab of rolls in half horizontally, keeping them joined. Set the bottom half cut side up on the pan.
4. Layer 6 slices of provolone, then the turkey. Brush with half the butter sauce, spread the cranberry sauce over, and top with the other 4 slices of cheese.
5. Put the top on, brush with the rest of the butter and sprinkle with the seasoning.
6. Cover with foil and bake 15 minutes, then uncover and bake about 5 minutes more, until the cheese melts and the tops brown. Cut apart and serve hot.

Written in our own words from Jessica Gavin's recipe, with their quantities. The original: Turkey cranberry sliders, Jessica Gavin.

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