Preheat your oven to 325°F. While the oven heats, whisk together the melted butter, mustard, garlic powder, salt, poppy seeds, and dried sage in a small bowl until well combined. This aromatic butter will add incredible flavor to the tops of the sliders, so make sure everything is evenly distributed. Set the butter mixture aside.

Lightly grease a 9x13 inch baking dish. Carefully slice the Hawaiian rolls in half horizontally, keeping each roll intact as much as possible. Place all the bottom halves cut-side up in the prepared dish. Layer each bottom half with turkey, followed by a generous dollop of cranberry sauce, then top with a piece of Swiss cheese—I like to tear the cheese slightly so it covers more surface area and melts evenly. Replace the roll tops to sandwich everything together.

Generously brush the butter mixture from Step 1 over the tops and sides of all the sliders, making sure to coat them evenly so they'll brown beautifully and develop flavor. Cover the baking dish tightly with aluminum foil to trap steam and keep the rolls moist during the initial baking phase. Bake for 15 minutes covered.

Remove the foil carefully to avoid steam burns and bake uncovered for an additional 3 minutes. This brief final stage allows the tops to crisp up slightly and the cheese to achieve a light golden color. Watch carefully during this stage to prevent over-browning.

Remove the sliders from the oven and let them rest for 2-3 minutes before serving. This allows the cheese to set slightly and makes them easier to handle. Serve warm, and I recommend keeping them slightly separated on the serving plate so they stay crispy on the sides rather than steaming each other.