Imagine pulling these sliders apart—the pillowy Hawaiian roll yields to a savory, salty layer of warm turkey and a gooey, stringy stretch of melted Swiss. The buttery glaze, flecked with everything bagel seasoning, hits your tongue with a satisfying crunch and a hit of garlic. I know your schedule is packed. Between soccer practice and late-night emails, the last thing you want is a kitchen sink full of dishes or a recipe that takes two hours. These sliders solve the ‘what’s for dinner’ panic or the ‘forgot I had to host’ stress. They take minutes to prep and deliver a crowd-pleasing punch every single time. Forget the cold sandwich routine; we are upgrading to a warm, melty masterpiece that satisfies even the pickiest eaters. This is the low-effort, high-reward recipe your weeknight rotation needs.
At-A-Glance
- Dietary: Nut-Free
- Time: 45 Minutes
- Difficulty: Easy
- Cost per serving: $2.25
Why This Recipe Works
Using Hawaiian rolls instead of individual buns is a game-changer because you don’t have to assemble each slider individually. I keep the slab intact to speed up the process and ensure uniform baking. The secret lies in the resting period; letting that Dijon-Worcestershire butter soak into the tops of the rolls for five minutes ensures every bite is infused with savory depth, not just a greasy surface. The Swiss cheese acts as a delicious glue, holding the thin-sliced turkey in place while adding a nutty sharpness that balances the sweet bread. Covering them with foil initially traps the steam, melting the cheese perfectly without drying out the bread, while a quick uncover at the end crisps the edges for that essential crunch.
Key Ingredients & Notes
- Hawaiian rolls: Chef’s Tip: Leave them as a slab; it makes slicing and layering a 30-second job.
- Thin-sliced deli turkey: Chef’s Tip: Ask for “shaved” or ultra-thin slices for a more tender, layered bite.
- Thin-sliced Swiss cheese: Chef’s Tip: Use aged Swiss for a stronger melt and better flavor profile against the sweet rolls.
- Unsalted butter: Chef’s Tip: Use unsalted so you can control the sodium; the seasonings provide plenty of salt.
- Dijon mustard: Chef’s Tip: This adds the necessary “zing” to cut through the richness of the butter.
- Worcestershire sauce: Chef’s Tip: This is your “umami bomb”—it deepens the meatiness of the turkey.
- Everything bagel seasoning: Chef’s Tip: It adds texture and a savory aromatic finish that smells incredible while baking.
Step-By-Step Instructions
Preheat your oven to 350°F. I always line a 9×13-inch casserole dish with foil first—trust me, it makes cleanup a breeze for busy nights. Give it a quick spray with nonstick spray.
Slice the entire slab of rolls horizontally. Don’t pull them apart! Just use a long serrated knife to saw through the middle. Now you have one big top and one big bottom.
Layer the bottom half into your prepared dish. Pile on that thin-sliced turkey and then top it with a blanket of Swiss cheese. Don’t worry if it looks like a lot; it will compress beautifully as it bakes.
Replace the top “lid” of the rolls back onto the cheese.
Whisk together your melted butter, Dijon, Worcestershire, and seasoning in a small bowl. It will smell heavenly immediately.
Brush that liquid gold all over the tops of the rolls. I like to get into the nooks and crannies. Let the rolls sit for 5 minutes—this is the secret to letting the flavor really penetrate the bread.
Bake them covered with foil for 30 minutes. Snatched the foil off during the last 5 minutes to get that perfect golden, toasted crust on top.
Serve them warm and enjoy the easiest party win of the season!
Expert Tips
Stop the Soggy Bottom: If you are worried about the bottom rolls getting too soft, toast the cut side of the bottom slab in the oven for 3-5 minutes before adding the meat and cheese. This creates a barrier.
The Perfect Melt: Use room-temperature cheese slices. They melt much faster and more evenly than cheese straight from the cold fridge.
Variations / Substitutions
- Keto Version: Swap the Hawaiian rolls for a low-carb cloud bread or mini keto rolls.
- Ham & Swiss: Swap the turkey for honey-glazed ham for a classic “funeral sandwich” flavor profile.
- Spicy Kick: Add a teaspoon of red pepper flakes or a dash of hot sauce to the butter mixture.
FAQ
Yes! Assemble them fully but do not bake. Wrap tightly and freeze for up to a month. Thaw in the fridge before baking as directed.
They are best fresh, but leftovers stay good for 3 days in the fridge. Reheat in an air fryer for 3 minutes to bring back the crunch.
No, they are savory and slightly sweet. The everything bagel seasoning adds flavor, not heat.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
Turkey and Swiss Sliders
Equipment
- 9×13-inch baking dish
- Aluminum foil
- Serrated knife
- Small Mixing Bowl
- Pastry brush
Ingredients
- 1 package Hawaiian rolls 12-count, kept intact
- 1 lb thin-sliced deli turkey shaved or ultra-thin
- 8 –10 slices Swiss cheese
- 1/2 cup unsalted butter melted
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. everything bagel seasoning
Instructions
- Preheat and prep. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and lightly spray with nonstick spray.
- Slice the rolls. Using a serrated knife, slice the entire slab of rolls horizontally, keeping them intact.
- Assemble the sliders. Place the bottom half of the rolls into the prepared dish. Layer evenly with turkey, then top with Swiss cheese.
- Top the rolls. Place the top half of the rolls back onto the sliders.
- Make the butter glaze. In a small bowl, whisk together melted butter, Dijon mustard, Worcestershire sauce, and everything bagel seasoning.
- Brush and rest. Brush the butter mixture generously over the tops of the rolls. Let rest for 5 minutes to allow the glaze to absorb.
- Bake covered. Cover with foil and bake for 30 minutes.
- Crisp the tops. Remove foil and bake an additional 5 minutes, until golden and lightly crisped.
- Serve warm. Slice along roll seams and serve immediately.
Notes
- Toast the cut side of the bottom rolls for 3–5 minutes before assembling to prevent sogginess.
- Use room-temperature cheese for faster, more even melting.
- Keep rolls covered for most of baking to avoid drying out the bread.
