Friendsgiving Turkey Sliders with Cranberry and Swiss

Friendsgiving turkey sliders are the answer to the one question every holiday host eventually asks: how do you feed a crowd something that tastes like Thanksgiving without cooking a second turkey. Soft slider buns get piled with roasted turkey (or shredded leftovers), tangy-sweet cranberry sauce, and melty Swiss cheese, then the whole tray gets brushed with garlic-honey butter and baked until the tops turn deep golden and the cheese goes irresistibly gooey. A handful of peppery arugula tucked inside keeps every bite from feeling too rich. One pan makes twelve sliders, and they vanish faster than any other appetizer on the table.

The flavor combination works because it hits every note of the holiday plate in miniature. Savory roasted turkey and nutty melted Swiss bring the comfort; cranberry sauce adds the tart-sweet pop that cuts through the richness; Dijon mustard on the bottom buns gives a gentle kick of tang; and the garlic-honey butter brushed over the tops crisps the buns while adding a sweet-savory glaze that makes people reach for a second slider before they have finished the first. Arugula adds a fresh, peppery crunch that balances the warm, melty layers underneath.

These sliders are also one of the easiest Friendsgiving dishes to pull off for a crowd. Assembly takes about 20 minutes and there is no searing, flipping, or fussing — everything bakes together in one dish, which means the host is free to actually enjoy the party instead of being chained to the stove. They double cleanly for a big gathering (just use two baking dishes), and they are the perfect way to put a mountain of Thanksgiving turkey leftovers to work the day after the holiday.

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Ingredients

• 12 slider buns (about 450 g / one 16-ounce package), split in half
• 1 1/2 pounds (680 g) sliced roasted turkey, for the sliders (or shredded leftover turkey)
• 12 slices (170 g) Swiss cheese, for the sliders
• 1 cup (280 g) cranberry sauce, whole-berry or jellied, for the sliders
• 2 cups (60 g) fresh arugula, for the sliders
• 3 tablespoons (45 g) Dijon mustard, for the bottoms
• 3 tablespoons (45 g) unsalted butter, melted, for the garlic-honey butter topping
• 1 tablespoon (21 g) honey, for the garlic-honey butter topping
• 1/2 teaspoon garlic powder, for the garlic-honey butter topping
• 1/2 teaspoon kosher salt, for the garlic-honey butter topping
• 1/4 teaspoon freshly ground black pepper, for the garlic-honey butter topping
• 1 tablespoon sesame seeds, optional, for the garlic-honey butter topping

Instructions

1. Preheat and prep the dish. Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish (or line it with parchment) so the sliders release cleanly.
2. Arrange the bottom buns. Place the bottom halves of the slider buns in the baking dish in a snug single layer, cut-side up. Spread a thin layer of Dijon mustard over each bottom half.
3. Layer the turkey and cheese. Divide the turkey evenly over the bottoms, folding the slices loosely so the sliders have height. Lay one slice of Swiss cheese over the turkey on each bun.
4. Add the cranberry sauce. Spoon about 1 tablespoon of cranberry sauce over the cheese on each slider — aim for an even ribbon across the cheese rather than one big mound in the center.
5. Tuck in the arugula and cap the tops. Add a small handful of arugula to each slider, then set the top halves of the buns in place, pressing gently so everything sits snugly.
6. Make the garlic-honey butter. In a small bowl, whisk the melted butter with the honey, garlic powder, salt, and pepper until the honey dissolves into the butter.
7. Brush the tops. Brush the garlic-honey butter generously over the tops of all the slider buns, getting into the crevices between them. Sprinkle with sesame seeds if using.
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8. Bake covered, then uncovered. Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and bake 5–10 minutes more, until the tops are deep golden and the cheese is fully melted and bubbling at the edges.
9. Rest and serve. Let the sliders rest for 5 minutes so the cheese sets slightly, then cut or pull apart and serve warm, with extra cranberry sauce on the side for dipping.

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Variations

• Brie swap: replace the Swiss with thin wedges of brie (rind on or off) for a creamier, milder melt that pairs beautifully with the cranberry sauce.
• Leftover turkey: use 1 1/2 pounds of shredded leftover Thanksgiving turkey instead of sliced — pile it a little higher since shredded meat compresses as it bakes.
• Spicy cranberry: stir 1/2 teaspoon of finely minced jalapeño or a pinch of red-pepper flakes into the cranberry sauce for a gentle heat that wakes up the whole slider.
• Sweet roll version: use sweet Hawaiian-style rolls for a softer, sweeter bun that echoes the cranberry sauce — reduce the honey in the butter topping to 1 teaspoon.
• Herb butter: whisk 1 tablespoon of finely chopped fresh thyme or rosemary into the melted butter along with the garlic powder for a more savory, holiday-style finish.

Storage

Baked sliders are at their best served warm within about 2 hours of coming out of the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days — the buns will soften a bit, but the flavors hold up well. Reheat uncovered in a 350°F (175°C) oven for 10–12 minutes until the cheese re-melts and the tops crisp again; avoid the microwave, which makes the buns soggy and the arugula limp.

Unbaked, assembled sliders can be prepped ahead: assemble the full tray through the butter-brushing step, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake straight from the refrigerator, adding 5 extra minutes to the covered baking time since the dish starts cold. The turkey should not sit at room temperature for more than 2 hours during prep, and refrigerated leftovers should be reheated until steaming through the center.

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Emma Carter

Hi, I’m Emma! I’m the cook and recipe developer behind Sizzle & Sage. From my sunny home kitchen, I share easy, flavor-packed recipes for real life — quick breakfasts, cozy weeknight dinners, and simple bakes anyone can make. Pull up a chair and stay a while!