Ingredients
Equipment
Method
Prep and assemble
- Preheat oven to 350F and grease a 9x13-inch baking dish.
- Slice Hawaiian rolls horizontally in one sheet without separating, then place the bottoms in the dish.
- Spread Dijon mustard on the roll bottoms, then layer sliced deli turkey and brie (or white cheddar) over the mustard.
- Spread whole berry cranberry sauce on the cut side of the tops and place the tops over the filling.
Bake and glaze
- Whisk melted butter, honey, poppy seeds, and dried thyme, then brush the mixture over the tops.
- Cover with foil and bake 15 minutes at 350F.
- Uncover and bake 5 minutes at 350F until golden and the cheese is melted, with a visible browned top layer.
Serve
- Slice into individual sliders and serve warm, so the layers stay intact when pulled apart.
Notes
Pro tip: for the most even melting, use thin slices of cheese and keep the foil snug during the first bake so the rolls steam before browning. Store leftovers in the refrigerator up to 3 days; rewarm covered at 325F until hot. Freezing is not recommended for best roll texture. For a lighter swap, use reduced-fat cheese while keeping the same cranberry and turkey layers.