Turkey and Cheese Sliders

These Turkey and Cheese Sliders made with leftover turkey breast or sliced deli, two types of cheese and Bechmel sauce, will take your slider game to the next level. This Hawaiian roll turkey sliders recipe is perfect to make for holiday parties, game day, potlucks or a quick go-to for lunch or dinner. 

Not all sliders are created equal; this Hawaiian roll turkey sliders recipe is made with Bechamel sauce and Jarlsberg and Havarti cheeses, making this a rich French-style slider that will be a hit at any party or family get-together. 

If you’re looking for a quick and easy recipe to feed a small crowd, these turkey cheese sliders will certainly fit the bill! They are perfect for family get-togethers, potlucks,  game day and tailgate parties. Serve them with Dijon mustard or raspberry preserves.

Turkey Cheese Sliders Recipe

• Cooked turkey. Use carved leftover roast turkey or turkey slices from the deli. 
• Cheese. We use Jarlsberg cheese and Havarti cheese for these sliders, but you could use Swiss, Gruyere or Emmental cheese, or any combination you prefer. 
• Sauce. We brush little Bechamel sauce on these sliders which melts in with the cheese making these sliders rich and decadent tasting.
• Rolls. We use King’s Original Hawaiian sweet rolls.
• Melted garlic Parmesan butter. After the sliders are assembled, we brush the top with melted garlic Parmesan butter. 

Find printable recipe with measurements below.

How To Make Turkey and Cheese Sliders

1. Slice rolls. Using a long sharp knife, slice through all of the rolls so there is a top and a bottom (but leave all of the individual rolls attached to the whole).
2. Layer sliders. Put the bottom half of the rolls in a 9″ x 13″ baking dish. Layer the Havarti cheese slices to cover the bottom of the rolls. Brush the cheese with Bechamel sauce. Next lay slices of turkey over the Bechamel sauce. Then lay the Jarlsberg cheese over the turkey slices and brush more Bechamel over the Jarlsberg cheese slices. Put the top part of the rolls on top of the Bechamel sauce and brush the tops of the rolls generously with melted Parmesan butter.
3. Bake. Bake the sliders in the oven for 10-15 minutes or until the cheese has melted. I like to bake the sliders on the middle rack, then lay a piece of aluminum foil on the top rack to protect the rolls from getting over done, dried out and burnt while the sliders cook long enough for the cheese to melt.
4. Cut sliders. After you have removed the baking dish from the oven, use a sharp knife to cut the sliders into 12 individual sliders.
5. Enjoy. Serve with Dijon mustard and raspberry preserves.

Quick Bechamel Sauce Recipe

To make this quick and easy Bechamel sauce, first heat the milk in a saucepan and set aside. Melt the butter in a saucepan over medium heat. Stir in the all-purpose flour and whisk together constantly for 1-2 minutes or until there are no chunks of flour and it turns into a paste like consistency. Slowly pour in the warm milk into the butter flour mixture while still continuing to whisk. Bring the mixture to a boil, then reduce heat to medium low and continue to whisk as the sauce thickens. Stir in grated Parmesan cheese and cook for another 1-2 minutes. Season with salt and black pepper to taste.

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1-1/4 cups whole milk
• 1/2 cup Parmesan cheese
• Salt and freshly ground black pepper to taste

Step-By-Step Instructions

1. Using a sharp long knife, slice the whole pack of rolls in half. Lay 6 pieces of Havarti cheese on top of the bottom layer of the rolls. Then brush Bechamel sauce over the cheese. Lay turkey slices on top of the sauce.

2. Add 6 slices of Jarlsberg cheese over the turkey slices. Brush a little more Bechamel sauce over the cheese.

4.  Put the top of the rolls on the sauce and brush the tops of the rolls generously with garlic Parmesan butter. Bake at 350 for 10-15 minutes or until the cheese has melted. After the sliders come out of the oven, use a sharp knife to slice them into individual sliders.

How To Make Garlic Parmesan Butter

Melt 1/4 cup unsalted butter (4 tablespoons) in a small sauce pan. Add one clove garlic (peeled) and swirl it around with the melting butter so the flavor of the garlic will infuse with the butter. Remove the garlic clove and stir in 2 tablespoons grated Parmesan cheese.   

Can I Make These Sliders Ahead Of Time?

Yes, just prepare the sliders as directed, but don’t brush them yet with Parmesan butter. Cover the baking dish with plastic wrap and refrigerate until you are ready to heat the sliders in the oven. When you’re ready to heat the sliders, brush the tops generously with Parmesan butter and place the baking dish on the middle rack. Tear a sheet of aluminum foil the size of the baking dish and put it on the top shelf in the oven covering the baking dish on the shelf below. This will help prevent the tops of the sliders from becoming dried out, overly browned or burnt. Since the sliders are going from the refrigerator to the oven, they made need to cook a little longer.

How To Store Them

Store leftovers in an airtight container and refrigerate for up to 5 days.

Can I Freeze Them?

Put leftover sliders in an airtight container or freezer bag and freeze for up to 3 months.

Serving Suggestions

These Hawaiian roll turkey sliders are satisfying all on their own, but if you’re looking for some ideas of what you can serve them with, here’s a few ideas.

• Everyday Mediterranean Salad
• Italian Salad
• Romaine Salad
• French Lentil Soup

Looking For More Sandwich Recipes?

• Tuna Melt Sliders
• Breakfast Sliders
• Chopped Cheese
• Mediterranean Tuna Melt
• Fried Egg Sandwich

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Print

Yield: 12 servings

Turkey and Cheese Sliders

These Turkey and Cheese Sliders made with leftover turkey breast or sliced deli, two types of cheese and Bechmel sauce, will take your slider game to the next level. Warm Hawaiian roll turkey sliders are perfect for holiday parties, game day, potlucks or a quick go-to for lunch or dinner. 

Ingredients

• 12 Hawaiian sweet rolls
• 12 slices turkey breast (leftover or from the deli)
• 6 slices Jarlsberg cheese
• 6 slices Havarti cheese

For the Garlic Butter

• 1/2 cup unsalted butter
• 1 clove garlic, peeled
• 3 tablespoons Parmesan cheese

For the Bechamel Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1-1/4 cups whole milk, heated
• 1/2 cup Parmesan cheese, finely grated
• freshly ground black pepper to taste

Instructions

For the Garlic Butter

1. Make garlic butter by melting the butter in a small saucepan. Add the garlic clove and swirl into the butter. Turn heat to low and allow the garlic clove to simmer in the butter for a minute to infuse the butter with a garlic flavor. Remove the garlic clove and stir in the grated Parmesan cheese. Remove from heat and set aside.

For the Bechamel Sauce

1. Heat the milk in a saucepan and set aside.
2. Melt the butter in a saucepan over medium heat. Stir in the all-purpose flour and whisk together constantly for 1-2 minutes or until there are no chunks of flour and it turns into a paste like consistency.
3. Slowly pour in the warm milk into the butter flour mixture while still continuing to whisk.
4. Bring the mixture to a boil, then reduce heat to medium low and continue to whisk as the sauce thickens. Stir in grated Parmesan cheese and cook for another 1-2 minutes.
5. Season with salt and black pepper to taste.

To Assemble the Sliders

1. Using a long sharp knife, slice through all of the rolls so there is a top and a bottom (but leave all of the individual rolls attached to the whole).
2. Put the bottom half of the rolls in a 9″ x 13″ baking dish. Layer the Havarti cheese slices to cover the bottom of the rolls. Brush the cheese with Bechamel sauce. Next lay slices of turkey over the Bechamel sauce. Then lay the Jarlsberg cheese over the turkey slices and brush more Bechamel over the Jarlsberg cheese slices. Put the top part of the rolls on top of the Bechamel sauce and brush the tops of the rolls generously with melted Parmesan butter.
3. Bake the sliders in the oven for 10-15 minutes or until the cheese has melted. I like to bake the sliders on the middle rack, then lay a piece of aluminum foil on the top rack to protect the rolls from getting over done, dried out and burnt while the sliders cook long enough for the cheese to melt.
4. After you have removed the baking dish from the oven, use a sharp knife to cut the sliders into 12 individual sliders.
5. Serve with Dijon mustard and raspberry preserves.

Notes

Variations

Instead of using 6 slices of Jarlsberg and 6 slices of Havarti, use all Jarlsberg or all Havarti, or use another cheese like Swiss, Gruyere or Emmental, or any combination you prefer. 

Tips

Serve with Dijon mustard and Raspberry preserves in case guests want to slather either on their sliders.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 472Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 133mgSodium: 472mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 39g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.