1. Preheat your oven to 350°F (175°C). Lightly grease or line a baking dish with parchment paper to prevent sticking.
2. Carefully slice the Hawaiian rolls in half horizontally, keeping the tops and bottoms intact as trays for the filling.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, and honey until smooth. This sauce is the magic that ties the sliders together — sweet, tangy, and comforting.
4. Spread the sauce evenly on the bottom halves of the rolls. If you’re using cranberry sauce, add a thin layer on top of the sauce for that festive pop of flavour.
5. Layer the turkey slices evenly over the sauced bottoms, making sure each slider gets a generous amount. Then, top with the halved Swiss cheese slices, covering the turkey completely.
6. Place the top halves of the rolls over the cheese, pressing gently to keep everything together.
7. In a small bowl, mix the melted butter, garlic powder, onion powder, and smoked paprika. Brush this mixture generously over the tops of the rolls — this step adds a beautiful golden colour and a savoury aroma that fills the kitchen, reminding me of my mum’s Sunday roasts.
8. Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 5-7 minutes, or until the cheese is melted and the tops of the rolls are golden brown.
9. Once out of the oven, let the sliders rest for a few minutes before slicing between each roll. Serve warm and watch them disappear fast!

One little trick I learned from my mum’s kitchen escapades: brushing the tops with butter and seasoning not only adds flavour but keeps the rolls from drying out, especially if you’re prepping ahead for a gathering.