Preheat your oven to 350°F and line a baking sheet with parchment paper.

Slice the slider buns in half horizontally (keep them connected if you can — it makes assembly and serving easier). Place the bottom half on your prepared baking sheet.

Add an even layer of sliced turkey, then top with provolone cheese and a handful of arugula leaves. Spread cranberry sauce generously over the top — that sweet-tart flavor is what makes these sliders so good.

Place the top half of the buns back on to complete the sandwiches.

In a small microwave-safe bowl, combine the butter, Dijon mustard, poppy seeds, Worcestershire sauce, and garlic powder. Microwave for about 10 seconds, just until melted, then stir to mix everything together.

Brush the buttery mixture evenly over the tops of the buns. Tent the sliders loosely with foil and bake for 15–20 minutes, until the cheese is melted and everything’s heated through. Remove the foil and bake for another 5 minutes to toast the tops until golden brown.

Let them cool just slightly, then slice and serve warm — they’ll disappear fast!