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Turkey Cranberry Sliders with Havarti and Dijon Poppy Glaze

Turkey Cranberry Sliders with Havarti and Dijon Poppy Glaze

Pull-apart sliders with leftover turkey, Havarti and whole-berry cranberry sauce, brushed with a buttery Dijon poppy seed glaze and baked golden in one pan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 sliders
Course: Main Course, Snack
Cuisine: American
Calories: 280
Ingredients Method

Ingredients
  

  • 12 Hawaiian rolls joined together — slice them open as one slab, so the sliders stay together in the tray
  • 450 g leftover cooked turkey sliced — any leftover roast turkey works; slice it thin so it layers well
  • 150 g Havarti cheese sliced — layer it under and over the cranberry sauce, so the melted cheese holds the filling together
  • 200 g whole-berry cranberry sauce use thick whole-berry sauce, not runny jelly, or the bottom rolls will go soggy
  • 60 g unsalted butter melted, for the glaze
  • 1 tablespoon Dijon mustard for the glaze
  • 1 tablespoon honey for the glaze
  • 1 teaspoon poppy seeds for the glaze
  • 1/2 teaspoon garlic powder for the glaze
  • 1 teaspoon fresh rosemary finely chopped, for the glaze

Method
 

  1. Heat the oven to 180°C (350°F). Lightly butter a baking dish that fits the rolls snugly.
  2. Slice the whole slab of rolls in half horizontally with a long serrated knife. Put the bottom half in the baking dish.
  3. Lay half the Havarti over the bottom rolls, then the sliced turkey in an even layer, then spoon over the cranberry sauce and spread it gently. Lay the rest of the Havarti on top. The cheese on both sides of the cranberry sauce melts and glues the filling together.
  4. Place the top half of the rolls over the filling and press down gently.
  5. Whisk the melted butter, Dijon, honey, poppy seeds, garlic powder, and rosemary in a small bowl. Brush it evenly over the tops of the rolls and let a little run down the sides.
  6. Cover the dish tightly with foil and bake for 15 minutes. Take the foil off and bake for 5 minutes more, until the tops are golden and glossy and the cheese is melted.
  7. Check the centre of the tray with a food thermometer — it should reach 74°C (165°F). Leave the sliders to rest for 5 minutes, then pull them apart and serve warm.