Turkey and Swiss Sliders
These Turkey and Swiss Sliders are the ultimate low-effort, high-reward meal. Soft Hawaiian rolls are layered with shaved deli turkey and melty Swiss cheese, then brushed with a savory Dijon-Worcestershire butter and baked until golden. Perfect for busy weeknights, last-minute hosting, or feeding a hungry crowd with minimal cleanup.
Equipment
- 9x13-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 9x13-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.