King’s Hawaiian roll turkey sandwiches are soft, sweet-savory party sliders made by filling a connected slab of rolls with sliced turkey, cheese, and a tangy spread, then baking until warm and lightly toasted. This version is easy to portion for a gathering, and the buttery tops balance the savory filling without making the sandwiches difficult to assemble.
Ingredients
- 1 package (12 rolls; about 12 oz / 340 g) King’s Hawaiian Original Sweet Rolls
- 12 oz (340 g) thinly sliced deli turkey
- 6 slices (about 6 oz / 170 g) provolone cheese, halved, or 6 slices (6 oz / 170 g) Swiss cheese
- ¼ cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- ½ cup (about 60 g) thinly sliced red onion
- ½ cup (about 50 g) baby spinach leaves, optional
- 3 tablespoons (42 g) unsalted butter, melted
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (2 g) dried parsley
- ½ teaspoon (2 g) garlic powder
- ¼ teaspoon (1 g) fine salt
- ¼ teaspoon (0.5 g) black pepper
- 1 teaspoon (3 g) sesame seeds, optional
Instructions
- Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment, or lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. Keep the rolls connected and use a long serrated knife to slice the whole slab horizontally, separating the top from the bottom. Set the top aside.
- Stir the mayonnaise and Dijon mustard together. Spread the mixture evenly over the cut sides of both the top and bottom slabs. Put the bottom slab in the prepared pan, cut side up.
- Layer half the cheese over the roll bottoms, followed by the turkey, red onion, and spinach if using. Fold or arrange the turkey in an even layer rather than piling it into the center. Add the remaining cheese, then place the roll tops over the filling.
- In a small bowl, mix the melted butter, Worcestershire sauce, parsley, garlic powder, salt, and pepper. Brush the mixture over the tops and sides of the rolls. Sprinkle with sesame seeds if desired. For a less browned top, loosely cover the pan with foil.
- Bake for 15 minutes, then uncover if covered and bake for 5 minutes more, until the cheese has melted and the rolls are hot through. Because the turkey is ready-to-eat deli meat, this is a reheating dish rather than a raw-poultry recipe; if using leftover cooked turkey, reheat the filling to 165°F (74°C), the USDA FSIS safe minimum for leftovers, checked with a food thermometer.
- Rest the pan for 3 minutes so the cheese settles, then cut between the rolls and serve warm. Use a thin spatula to lift the sliders without pulling the bottom layer apart.
Tips
- Keep the slab intact: Cutting the rolls horizontally as one piece makes filling and baking faster and helps the sandwiches stay aligned. Use a serrated knife and steady, gentle strokes.
- Prevent soggy bottoms: Pat wet vegetables dry, use only a thin layer of mayonnaise mixture, and avoid adding watery tomato slices before baking. Add juicy toppings at the table instead.
- Choose the cheese to suit the filling: Provolone is mild and melts smoothly; Swiss is more savory. Cheddar works too, though its stronger flavor stands out against the sweet rolls.
- For a make-ahead meal: Assemble the sandwiches without the butter topping, cover, and refrigerate for up to 24 hours. Brush on the topping just before baking; add a few minutes if the pan is cold from the refrigerator.
Serving Suggestions
Serve the sliders warm as a party main, game-day snack, or casual lunch. A simple green salad, crunchy coleslaw, roasted vegetables, or a bowl of tomato soup complements the rich cheese and sweet rolls. For a buffet, set out pickles, sliced tomatoes, and extra mustard separately so guests can add them without softening the bread.
For a larger gathering, keep a second batch covered in a low oven only briefly and replenish the serving plate as needed. Do not leave perishable turkey sandwiches at room temperature for more than 2 hours total, or 1 hour when the temperature is above 90°F (32°C).
Variations
Cranberry turkey: Replace the Dijon with 2 tablespoons (30 ml) cranberry sauce spread thinly over the roll bottoms. The result is sweeter and more seasonal, so pair it with Swiss or provolone and go easy on the salt.
Turkey and bacon: Add 6 slices (about 90 g) cooked, crisp bacon, broken to fit. Cook bacon separately before assembling; do not count on the oven time for the sliders to cook raw bacon safely.
Spicy version: Mix 1–2 teaspoons (5–10 ml) hot sauce into the mayonnaise and mustard, or add sliced pickled jalapeños. Drain the peppers well to limit excess moisture.
Use roast turkey: Substitute 12 oz (340 g) thinly sliced leftover roasted turkey for deli turkey. Arrange it evenly and verify that the center of the filling reaches 165°F (74°C) with a food thermometer before serving.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, in a covered container, and eat within 3–4 days. For best texture, store any fresh toppings separately. Reheat individual sliders in a 325°F (165°C) oven for about 10–12 minutes, covered loosely with foil; uncover for the final 2 minutes if you want the tops less soft. Check that leftover turkey filling reaches 165°F (74°C). A microwave also works for one slider, in 20–30-second bursts, though the bread will be softer.
Freeze the baked sliders, well wrapped, for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in the oven until the center reaches 165°F (74°C). Do not refreeze sandwiches that have spent more than 2 hours at room temperature.
Frequently Asked Questions
Can I make King’s Hawaiian turkey sliders ahead?
Yes. Assemble them up to 24 hours ahead, cover the pan, and refrigerate. Add the butter mixture shortly before baking. Since a chilled pan takes longer to heat, allow a few extra minutes and confirm leftover turkey reaches 165°F (74°C) if you used cooked turkey.
Should I separate the rolls before baking?
No. Keep the rolls joined while slicing and assembling so the filling stays in place and the sliders bake as one slab. Cut them apart after baking, along the natural spaces between rolls.
Can I use a different kind of turkey?
Yes. Deli turkey is convenient, while sliced leftover roast turkey makes a good substitute. Avoid using turkey that has been left at room temperature for over 2 hours. Reheat leftover turkey in the assembled sliders to 165°F (74°C).
How do I keep the rolls from getting too brown?
Cover the pan loosely with foil for the first 15 minutes, then uncover for the final 5 minutes. If the tops brown quickly in your oven, keep them covered until the cheese is melted and the filling is hot.
Can I serve these cold?
You can, but the cheese and buttery topping are designed to be enjoyed warm. If serving cold, assemble with chilled ingredients and keep the sliders refrigerated until serving; follow the 2-hour room-temperature limit.
What can I use instead of Worcestershire sauce?
Use an equal amount of soy sauce for a saltier, less tangy topping, or omit it and add a small pinch of extra salt. Worcestershire adds savory depth but is not essential to the recipe.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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