Baked Turkey Ruben Sliders

Hello there!  I hope everyone had a fun and low stress Thanksgiving!  I am stopping in ahead of schedule this week, hoping to catch you all before you run out of turkey.  Today we have a very tasty option for Thanksgiving leftovers.  Turkey Ruben sliders, that are baked all at once and full of amazing flavors and texture! 

We are using King’s Hawaiian rolls for these baked sandwiches, stuffing them with my version of Russian dressing, a cranberry infused slaw, swiss cheese and of course, our leftover turkey.  

First you cut the rolls in half, but don’t worry about breaking them apart into individual sammies, that can be done at the very end. 

Then you spread your dressing, top with cheese, turkey and lastly the slaw.  I put the dressing on both sides of the sandwich. 

Now they can be topped with butter and coarse salt, covered with foil and put into a 350F degree oven for 25-30 minutes until the cheese is melted and the buns are golden brown.  When you take them out, let them sit for about 5 minutes before using a sharp knife to cut them.  They aren’t pull-apart sandwiches, because that requires getting the turkey and cheese more precisely on each tiny bun half, and I am just not that patient.

I hope you enjoy this one, we were very pleased about how they came out.  And, may the rest of your weekend be a joyous one.   We are debating on when to put up our Christmas tree now, thinking it is gonna need to wait until next weekend.  

Cheers to another great Thanksgiving, full of delicious eats, satisfying conversations, leftovers and eating pie for breakfast.  See you all next week!

Baked Turkey Ruben Sliders

Yield: 4-6


  • Hawaiian Rolls, 12 pack
  • 6-8 oz of leftover roasted turkey (or any sliced turkey)
  • 6 slices swiss cheese
  • 1/2 stick of butter, melted
    For the slaw
  • 1 1/2 cup purple cabbage, shredded
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons cranberry sauce
  • Pinch of salt
    For the spread
  • 1/4 cup mayo
  • 2 tablespoons ketchup
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon worcester
  • 1/2 teaspoon paprika


  1. Preheat your oven to 350F degrees.
  2. Line a 9x13 baking dish with foil and spray with cooking spray, set aside.
  3. Prepare your slaw and spread.
  4. In a small bowl place your shredded cabbage, vinegar, pinch of salt and cranberry sauce.
  5. Stir and let set up in fridge, allowing the cabbage to breakdown a bit.
  6. Now make your spread (this can also be done ahead of time).
  7. In a separate small bowl, mix together your mayo, ketchup, vinegar, paprika and worceshire.
  8. Set the sauce aside.
  9. Slice your hawaiian rolls (the entire 12) down the middle.
  10. Place the bottom half of the rolls in the baking dish, spread with half your dressing, top with cheese, turkey and lastly with your slaw.
  11. Spread remaining dressing on the top of the buns and put on top of the sandwiches.
  12. Brush the tops of the buns with melted butter and sprinkle with sea or maldives's salt.
  13. Cover sandwiches with foil.
  14. Place in 350F degree oven for 25-30 minutes or until cheese is nice and melted and tops are golden brown.
  15. Remove from oven, let sit for 5 minutes, then cut into sliders with a sharp knife.
  16. Serve immediately and enjoy!

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