20 Hot Turkey & Swiss Cheese Sliders Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easier cleanup.

Separate the slider rolls into tops and bottoms by slicing horizontally through the cluster. Place the bottom halves in an even layer in the prepared baking dish.

Combine spread ingredients

In a small bowl, melt 6 tablespoons unsalted butter (microwave ~30 seconds). Whisk in 3 tablespoons Dijon mustard, 3 tablespoons mayonnaise, 1 tablespoon honey (if using), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and homogenous.

Reserve about 2 tablespoons of the mixture for brushing the top of the assembled sliders before the final bake (or use the separate 2 tablespoons melted butter listed in Topping if you prefer plain butter).

Spread a thin, even layer of the mustard-mayo-butter mixture on each bottom roll inside the baking dish.

Layer the deli turkey evenly across the bottoms. With 24 oz of turkey for 20 sliders, aim for a light single layer — roughly 1.2 oz turkey per slider; overlap slightly so every sandwich is filled.

Place one slice of Swiss cheese atop the turkey on each slider. If your slices are large, you can cut them to fit so they cover each roll.

Place the top halves of the rolls over the cheese to re-form the cluster.

Brush the reserved 2 tablespoons of the spread (or the separate 2 tablespoons melted butter) evenly across the tops of the rolls. Sprinkle the tops with the optional sesame or poppy seeds if using.

Cover the baking dish tightly with aluminum foil and bake in the preheated 350°F (175°C) oven for 12 minutes to allow the cheese to melt and fillings to warm through.

After 12 minutes, remove the foil and bake uncovered an additional 3–5 minutes until the tops are lightly golden and the edges of the cheese are beginning to bubble.

Remove from oven and immediately brush with the 1–2 tablespoons of additional melted butter (if you reserved only 2 tbsp earlier, use leftovers) and sprinkle chopped fresh parsley over the sliders.

Let the sliders rest 2–3 minutes, then cut between the rolls into 20 individual sliders and serve warm.