Thanksgiving sliders combine roasted turkey, ham, and cranberry sauce with caramelized onions and melted cheese on soft Hawaiian rolls, then baked until golden brown. They're an elegant way to repurpose holiday leftovers in an easy-to-eat handheld format.
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Preheat your oven to 350°F (175°C).
Slice the slab of Hawaiian rolls in half horizontally, keeping the rolls connected.
In a skillet over medium heat, add 1 tablespoon of olive oil and the sliced onions. Cook, stirring occasionally, until deeply caramelized. This may take 20-25 minutes.
In a small bowl, combine the 6 wedges of light spreadable cheese and the caramelized onions. Mix until well combined.
Spread the onion and cheese mixture evenly over the bottom half of the rolls.
In another small bowl, break up the jellied cranberry sauce with a spoon.
Spread 1/3 cup of the cranberry sauce over the inside of the top half of the rolls.
Layer the Black Forest ham over the onion-cheese spread.
Layer the oven-roasted turkey breast on top of the ham.
Place the top half of the rolls onto the sliders and transfer the entire slab to a baking sheet.
Drizzle the tops of the rolls with 1 tablespoon of olive oil, then spread the minced garlic over the top.
Sprinkle with flaky sea salt.
Bake for 10-15 minutes, or until the tops are golden brown and the fillings are heated through and melty.
Remove from the oven, let cool for a minute, then slice into individual sliders and serve.
Store cooled sliders in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F oven for 10–12 minutes until warmed through.
Yes. Assemble the sliders, wrap tightly in foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking cold.
Cook sliced onions in olive oil over medium heat for 15–20 minutes, stirring occasionally, until deep golden brown and sweet. Low heat and patience prevent burning.
Yes. Cheddar, Swiss, or provolone work well. Avoid very hard cheeses; use spreadable or sliced varieties that melt easily on the rolls.
Bake until the rolls are golden brown and the cheese is melted, typically 12–15 minutes at 350°F. The bottoms should be slightly crispy.
Yes. Assemble, wrap individually in plastic wrap, place in a freezer bag, and freeze up to 2 weeks. Thaw in the refrigerator and bake as directed, adding a few extra minutes.
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