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- 12 mini buns (or Hawaiian rolls)
- 1 cup cooked turkey or leftover turkey
- 2 cups prepared stuffing mixture
- 1 cup cranberry sauce
- 6 tablespoons melted salted butter
- 1 teaspoon Worcestershire sauce
- 3 teaspoons Dijon mustard
- 2 teaspoons poppy seeds
- 2 teaspoons minced dried onion
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Slice Hawaiian rolls in half horizontally, keeping them connected as one sheet.
Place bottom half of rolls in baking dish.
Spread prepared stuffing evenly over bottom half of rolls.
Place turkey layer on top of stuffing.
Mix cranberry sauce with 1.5 teaspoons Dijon mustard, then spread sauce over turkey.
Place top half of rolls back on top.
In a bowl, combine melted butter, remaining Dijon mustard, Worcestershire sauce, chopped dried onion, and poppy seeds.
Spread this mixture evenly over the top of the rolls.
Bake in the preheated oven for approximately 15 minutes or until the rolls are heated through and the tops are golden brown.
Serve warm, using a knife to cut into individual slices if needed.
With their unique blend of holiday flavors, these mini Thanksgiving sandwiches are the perfect way to enjoy Thanksgiving leftovers or to change up your traditional Thanksgiving meal.
These mini sandwiches are versatile and can be easily customized based on personal preferences. They are sure to be a hit and will instantly transport you to the warmth and cheer of the holiday season.