Turkey cranberry sliders

Photo: Jessica Gavin

A whole pack of sweet rolls sliced in one go, provolone, turkey, cranberry, and a honey-Dijon butter brushed over the top. Twelve sliders, twenty minutes, football on.

From Jessica Gavin · @jessica_gavin

A pan of sweet rolls layered with provolone, turkey and cranberry sauce, brushed with honey-Dijon butter and baked until melty.

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 pack), or leftover rolls
• 8 oz sliced provolone (about 10 slices)
• 8 oz cooked turkey, sliced
• 3/4 cup cranberry sauce
• 1 tsp everything bagel seasoning or poppy seeds

How to make it

1. Heat the oven to 350°F with a rack in the middle. Line a rimmed baking sheet with parchment.
2. Stir the melted butter, mustard, honey, Worcestershire, onion powder and salt together.
3. Keep the rolls joined and slice the whole slab in half horizontally with a serrated knife.
4. Set the bottom half cut side up on the sheet. Cover with 6 slices of provolone, then the turkey. Brush the turkey with half the butter sauce, spread the cranberry sauce over, and lay the last 4 slices of cheese on top.
5. Put the top half 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 until the cheese has melted and the tops are golden, about 5 minutes more.
7. Cut into sliders 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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