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These Warm Turkey Sliders are the ultimate crowd-pleasing sandwich. Made with soft rolls, sliced turkey, melted provolone, and a buttery garlic topping, they’re easy to assemble, quick to bake, and perfect for game day, holiday leftovers, or any casual gathering.
Krissy’s Notes
These sliders are one of those recipes that never disappoint. I’ve made them for family dinners, football Sundays, and even after Thanksgiving when I’m trying to use up leftover turkey. Whether you use shredded Thanksgiving turkey from your holiday meal, a turkey breast you cooked in the slow cooker, or thick-sliced deli turkey, they always come out perfectly warm, cheesy, and irresistible.
They’re also endlessly customizable. You can mix in leftover cranberry sauce, spoon on a little cornbread stuffing or mashed potatoes, or even drizzle on some leftover giblet gravy before baking. Every version I’ve tried has been a hit.
If you love these, you might also enjoy my Turkey Pot Pie or Leftover Turkey Salad.
What You’ll Need To Make Them
The full recipe with measurements is in the card below, but here’s the quick overview:
Turkey: Leftover roasted or shredded turkey works perfectly. I always save enough to also make turkey risotto and leftover turkey soup. Deli-sliced turkey breast is a great shortcut.
Rolls: Soft potato rolls or Hawaiian rolls work best for that classic pull-apart slider feel.
Cheese: Provolone melts beautifully, but Swiss, Havarti, or white cheddar also work.
Spread: Add your favorite layer of flavor — cranberry sauce, Dijon mustard, or bacon onion jam.
Topping: Melted butter with minced garlic and poppy seeds makes the rolls golden and flavorful.
How to Make Warm Turkey Sliders
The full directions are below, but here’s a quick rundown:
- Prepare the rolls. Slice the entire package of rolls in half horizontally and place the bottoms in a baking dish.
- Add the layers. Spread your chosen sauce (cranberry, mustard, or jam), then layer on turkey and cheese. Replace the tops.
- Brush and bake. Mix melted butter with garlic and poppy seeds and brush over the tops.
- Bake until hot. Bake uncovered for about 20 minutes, or until the cheese melts and the rolls turn golden.
Serve immediately because they’re best warm and gooey straight out of the oven.
Make Ahead and Storage
To make ahead: Assemble the sliders completely, cover tightly with foil, and refrigerate for up to 24 hours. Bake just before serving.
To store: Leftovers can be refrigerated and reheated in the oven or air fryer until warm and crisp.
To freeze: Wrap unbaked sliders tightly in foil and freeze for up to 2 months. Bake from frozen, adding about 10 minutes to the cooking time.
Learn From Me
After making these year after year, here’s what I’ve learned:
- Feed a crowd easily. They bake in one pan and pull apart cleanly, making them perfect for serving groups.
- Don’t skip the butter topping. It’s what makes the sliders golden, flavorful, and slightly crisp on top.
- Mix in your leftovers. A little stuffing or mashed potato in the middle gives each bite extra texture and flavor.
Frequently Asked Questions
Here are just a few reader questions I’ve gotten about this tasty recipe.
Absolutely. Thick-sliced deli turkey works just as well and makes this recipe a year-round favorite. My local meat shop sells smoked turkey ends and pieces and they work great for these sliders or other recipes like cobb salad or turkey tetrazzini.
Yes, just assemble, cover with foil, and refrigerate until ready to bake.
Provolone melts beautifully, but Swiss, Cheddar, Gouda or Havarti are great options too.
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Ingredients
To cook the turkey breast:
- 2 pound turkey breast bone in, skin on
- 1 large yellow onion sliced thick
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
To make the sliders:
- 16 ounce package soft rolls
- 6 tablespoons of desired spread anything from bacon onion jam, cranberry sauce, or mustard
- 6-12 ounces sliced provolone
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon poppy seeds
Instructions
To cook the turkey breast in a slow cooker:
- Place 1 large yellow onion in the bottom of your slow cooker. Rinse clean the 2 pound turkey breast and place on top of the onion, breast side up. Top breast meat with 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Drizzle 1 tablespoon olive oil over the top. Cover with lid and set the slow cooker to low for 4-5 hours. Continue to cook on low until internal temperature reads 165°F.
To cook turkey in the Instant Pot:
- Place onion in the bottom of your Instant Pot. Add two cups water. Rinse clean the turkey breast and place on top of the onion, breast side up. Top breast meat with paprika, thyme, garlic powder, salt, and pepper. Drizzle olive oil over the top. Cook on high pressure for 22-30 minutes (for 2-6 pound breast) and allow to release the pressure slowly once done. Insert an instant read thermometer and if it is not yet at 165 degrees F, continue to cook for several more minutes on high pressure.
- Once turkey has finished cooking, slice against the grain to desired thickness.
To assemble sliders:
- Preheat oven to 350°F.
- Set the 16 ounce package soft rolls in a baking dish and split the rolls with a knife and remove the tops. Cover with 6 tablespoons of desired spread, turkey, and 6-12 ounces sliced provolone. Replace the tops of the rolls.
- Melt 4 tablespoons butter in microwave and add 1 teaspoon minced garlic and 1 teaspoon poppy seeds. Brush mixture on top of rolls.
- Bake in preheated oven for about 20 minutes until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use deli meat?
Sure can!
I love these because they’re so versatile and so easy! Perfect for everything from a game day appetizer or easy leftover Thanksgiving sandwiches. yum!
Oh, this looks mouthwatering! This recipe is just what my busy summer needed! Quick, easy and delicious! Thank you!!
So easy to make and it’s perfect for busy moms 🙂
My sister in law made these this week and they were great!!! Totally saved to make myself one day.
Oh I LOVE these simple and yummy recipes for summer picnics, making this over the weekend for sure!!
This was great!
tasted delicious.