Toasted slider rolls layered with turkey, stuffing, cheese and cranberry sauce, bound with honey mustard and poppy seed butter, then baked until heated through.
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| prepPreheat oven to 350°F / 175°C | ||||
| 240 ml mayonnaise (for sauce) | Whisk mayonnaise, honey & mustard | Remove foil, drizzle with remaining sauce & serve | ||
| 60 ml honey (for sauce) | ||||
| 30 ml mustard (for sauce) | ||||
| 115 g butter, unsalted, melted | Whisk melted butter, poppy seeds, honey mustard & Worcestershire | Drizzle with poppy seed butter, cover with foil & bake 350°F / 175°C, 12–15 min | ||
| 1 tablespoon poppy seeds | ||||
| 1 1/2 tablespoons honey mustard sauce (for butter) | ||||
| 1/4 teaspoon Worcestershire sauce | ||||
| 12 white rolls | Split rolls, spread honey mustard on bottom & mayonnaise on top | Place sandwiches in baking dish | ||
| 9 thick slices turkey | Layer turkey, stuffing, cheese & cranberry sauce on each roll | |||
| 200 g stuffing | ||||
| 12 slices white cheddar cheese (or havarti or munster) | ||||
| 1–1 1/2 cups / 240–360 ml cranberry sauce | ||||
| honey mustard sauce (reserved from above) | ||||
| mayonnaise (reserved from above) | ||||
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