Turkey and Cheese Sliders

Either sliced the Hawaiian rolls in half horizontally so you will have a bottom "slab" and then a top "slab" OR separate the rolls and slice each one and a half horizontally. Note - I find the first "slab" method easier because you don't have to be as precise about the placement of the remaining ingredients. However, slicing the final baked sliders is a bit easier with the second method.

Place the bottom half of all the rolls in your baking pan and then evenly sprinkle the cooked shredded turkey over the rolls.

Evenly spread the cranberry sauce over the turkey, making sure to use whole berry sauce or thicker cranberry sauce, and nothing that is watery.

Evenly layer the cheese over the top. Tip - If you like cheese, you can easily add a few extra slices, or you can even almost double the amount of cheese. Note that if you do double it, it may not fully melt, which is fine.

Place the tops of the rolls over the cheese.

Evenly brush the tops of all the rolls with the melted butter. Tip - For extra buttery sliders, you can double or triple the amount of butter.

Evenly sprinkle with poppy seeds, cover tightly with foil, and bake covered for 15 minutes.

Remove the baking pan from the oven, peel back the foil and bake for about 5 minutes uncovered, or until the tops of the rules are likely golden browned. Tip - Make sure to keep a close eye on the rolls in the last few minutes of baking so that they do not burn because Hawaiian bread is prone to burning.

Serve immediately. Sliders are best served warm and fresh but leftover sliders will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that they will not have the same texture, and will likely become soggier as time passes, or during the thawing process.