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Home » Monte Cristo Sliders

Monte Cristo Sliders

April 25, 2016 by Jennifer 29 Comments

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Try these quick and easy Monte Cristo Sliders – an appetizer-friendly take on the battered and fried turkey, ham, and cheese sandwich.

Monte Cristo Sandwich Sliders | Jennifer CooksThese Monte Cristo Sliders bring back some great memories from when I used to have my girlfriends over to cook and ultimately talk the day away.

Back in the early 2000s, when I was newly married, my husband and I made friends with a large group of young marrieds at our church. Our friendships quickly grew into deep and lasting relationships, we became a family.

This was a season of life where we all had careers and no kids, which made it easy to hang out together and not worry about time or coordinate anything but ourselves.

COOKING CLASS AND SHARING RECIPES

Many of my girlfriends were teachers, so in the summers I held a mini cooking class where we would come together in my home and prepare an intricate meal, usually an appetizer, main course that included sides, and a dessert.

We would start at 9 am and have the meal we prepared together for lunch – sometimes the husbands that were nearby would drop in and have lunch with us as well. 

Even though our time together officially ended at noon, most days we lounged around in my living room until 4:00, just talking the day away! It was so much fun and we all learned so much from each other.

It was a great time in my life that I look back on with such happy memories.

Monte Cristo Sandwich Sliders | Jennifer CooksDuring “the early years”, we would have get-togethers at each other’s houses, it seemed, weekly at least. So we tried out new recipes on each other often and would share them.

MONTE CRISTO SLIDERS

As a result, one of the recipes that I learned about was the Dinner Roll Sandwich or sliders, which consisted of sweet Hawaiian rolls, ham, swiss cheese, and a marinade made out of a lot of butter and other savory ingredients.  I have held on to that sacred recipe and make it often and in different variations.

Monte Cristo Sandwich Sliders | Jennifer CooksMonte Cristo Sliders are a simple variation of the Dinner Roll Sandwiches that I blogged about years ago.

This time, it’s a take on the battered and fried turkey, ham, and cheese Monte Cristo sandwich. It’s much simpler though, no batter and no frying.

These Monte Cristo Sliders are perfect for parties and get-togethers. They can be served fresh from the oven or at room temperature. I love to serve them with good raspberry preserves. I hope you enjoy!

HOW TO MAKE MONTE CRISTO SLIDERS

  1. To make the Monte Cristo Sandwich sliders, the bread is important. I like to use King’s Hawaiian Rolls because they’re slightly sweet and they go so well with all of the flavors of this sandwich.
  2. Start by slicing the entire loaf of rolls in half across the middle to form two separate halves. 
  3. Put the bottoms into the baking dish.
  4. Lay meat on top, and then cover with the cheese.
  5. In a small bowl, whisk together sauce ingredients.
  6. Pour 1/2 of the sauce on top of the cheese.
  7. Place tops of rolls on top, pressing down lightly.
  8. Pour remaining mixture over tops of rolls and spread evenly.
  9. Bake for 15-20 minutes. Watch closely – if the tops begin to brown too much, place a sheet of foil over the top.
  10. Remove from the oven and let cool for about 10 minutes.
  11. Using the foil “handles” lift the sandwiches out onto a cutting board.
  12. With a large butcher knife, cut the sandwiches into their individual slider rolls.
  13. Finally, dust the tops generously with powdered sugar and serve with raspberry preserves on the side.

SERVING SUGGESTIONS FOR MONTE CRISTO SLIDERS

Because Classic Monte Cristo Sandwiches are served with preserves on the side for dipping and spreading, these little sliders are worthy of the same delicious treatment! My favorite is Raspberry Jam or Orange Marmalade!

Serve with fries, chips, and or a To make these sliders a meal, try serving them with a simple Green Salad for a nice meal! 

Monte Cristo Sliders can be served just about anytime for any occasion. They’re perfect for breakfast, lunch, brunch, dinner, and appetizers!  They’re a great way to use up leftover sandwich meat or holiday turkey and ham.

Monte Cristo Sliders Recipe | JenniferCooks.com

Make Monte Cristo Sliders at your next party or tailgating event!

Monte Cristo Sandwich Sliders | Jennifer Cooks
Print Recipe
4.67 from 3 votes

Monte Cristo Sliders

Servings: 12 sliders
Author: Jennifer Locklin

Ingredients

  • 1 pkg 12-count each Sweet Hawaiian Dinner Rolls
  • 1/2 pound deli sliced smoked or honey ham
  • 1/2 pound deli sliced smoked roasted turkey
  • 1/2 pound Gruyère cheese or other quality Swiss cheese grated
  • Sauce:
  • 1 stick butter melted
  • 1 egg beaten
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons dijon mustard
  • 2 tablespoons mayonnaise
  • Garnish:
  • Powdered sugar
  • Raspberry Preserves

Instructions

  • Preheat oven to 325.
  • Line a 9x13 baking dish with foil (enough that it overlaps the sides - to use as handles)
  • Spray foil-lined baking dish with cooking spray.
  • Slice rolls horizontally as a unit – don’t break apart into individual rolls.
  • Put the bottoms into the baking dish.
  • Lay meat on top, then cover with cheese.
  • In a small bowl, whisk together sauce ingredients.
  • Pour 1/2 of the sauce on top of cheese.
  • Place tops of rolls on top, pressing down lightly.
  • Pour remaining mixture over tops of rolls and spread evenly.
  • Bake for 15-20 minutes.
  • Watch closely – if the tops begin to brown too much, place a sheet of foil over the top.
  • Remove from oven and let cool for about 10 minutes.
  • Using the foil "handles" lift the sandwiches out onto a cutting board.
  • With a large butcher knife, cut the sandwiches into their individual slider rolls.
  • Dust generously with powdered sugar and serve with raspberry preserves on the side.

 

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Filed Under: Appetizers, Breakfast & Brunch, Burgers & Sandwiches, Main Dish Tagged With: appetizers easy, breakfast, breakfast recipes, brunch, finger foods, party food, party snacks, sliders, tailgating recipes

About Jennifer

I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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Reader Interactions

Comments

  1. Elaine says

    February 5, 2017 at 10:48 am

    Have you ever tried using syrup in the sauce and maybe omitting the Worcestershire sauce? I think I might miss the syrup but it’s too messy to serve on the side. Good SuperBowl food!

    Reply
    • Jennifer says

      February 7, 2017 at 8:31 am

      No, I’ve never tried syrup. I’m afraid it might burn in the baking process. It might be great on the side!

      Reply
      • doreen says

        December 7, 2019 at 8:44 pm

        f you like Monte Christos This Is Incredible!! Used Mini Brioche rolls, Boars Head Oven roasted Turkey and Boars Head Maple Glazed Honey Coat Ham and Boars Head Smoked Gruyere & Dickinson’s Pure Seedless Black Raspberry Preserves I will make this again and again
        Thanks for staring the recipe it’s perfect

        Reply
        • Jennifer says

          December 9, 2019 at 9:54 am

          I’m so glad you liked it!!!

          Reply
    • Elaine says

      February 7, 2017 at 9:32 am

      I did use the maple syrup and it was terrific! I ,too, was worried about burning but it was not a problem.

      Reply
      • JESSICA Mair says

        March 25, 2017 at 3:19 pm

        How did you use the syrup? Was it in place of the sauce? How much did you use? Lol.. I’ve never made anything like this. It looks so yum!

        Reply
  2. Paula says

    February 24, 2017 at 3:39 pm

    Can you make ahead and keep overnight in fridge?

    Reply
    • Jennifer says

      February 24, 2017 at 8:27 pm

      Yes, it works great to make ahead and keep in the refrigerator. Enjoy!

      Reply
  3. Anita Hall says

    April 15, 2017 at 8:54 am

    Is this really sweet? Does pouring the sauce over it make it soggy? I am planning on making it tomorrow for Easter Brunch. My dad does not like real sweet for “breakfast” foods. And I would not want the bread to be soggy. Thank you for your input!

    Reply
    • Jennifer says

      April 18, 2017 at 8:38 am

      I’m sorry for getting back with you after-the-fact, Anita. No it is not overly sweet and doesn’t make the bread soggy at all.

      Reply
    • Sandy G says

      April 22, 2017 at 4:22 am

      Anita…I did make this for Easter Brunch and it was perfect, not sweet and not soggy. It was a big hit and will be added to our Easter Brunch menu.

      P.S. Jennifer, thank you for posting this recipe

      Reply
      • Jennifer says

        April 30, 2017 at 8:30 am

        You’re welcome! I’m so glad it was a hit!

        Reply
    • Cheryl Kooistra says

      November 6, 2018 at 7:15 am

      4 stars
      I have trouble with sogginess too…what do you do to insure that doesn’t happen??

      Reply
      • Jennifer says

        November 10, 2018 at 5:39 pm

        I’m sorry you’re having trouble, Cheryl. I haven’t ever had this problem. I would suggest that you increase the oven temperature by 25 degrees and make sure to bake uncovered until the tops begin browning. After they brown, loosely cover with foil. I wouldn’t rightly seal the foil, otherwise it would steam and cause sogginess.

        Reply
  4. Sandy G says

    April 22, 2017 at 4:26 am

    5 stars
    The deep-fried Monte Cristo sandwich is my #1 favorite. These sliders are an excellant alternative.

    Reply
  5. michelle3lll says

    May 1, 2017 at 7:55 pm

    I want to make this as a quick weeknight dinner, what sides could i serve with it?

    Reply
    • Jennifer says

      May 1, 2017 at 9:22 pm

      You could make it super easy and serve it with chips, raw veggies and dip, or my Broccoli Salad would be a great choice as well. https://jennifercooks.com/broccoli-salad/

      Reply
  6. Kim says

    July 29, 2017 at 7:07 pm

    5 stars
    These were absolutely delicious!
    Great recipe, we will be making them again!

    Reply
    • Jennifer says

      July 31, 2017 at 11:31 am

      Oh, I’m so glad you like them! It’s such an easy recipe and so good. Thanks for dropping by to let me know.

      Reply
  7. Sue says

    August 14, 2017 at 5:06 pm

    Do understand that If I pour the sauce over them the night before and don’t bake until the next afternoon they won’t be soggy??
    Would muenster cheese be good or stick with Swiss?

    Reply
    • Jennifer says

      August 14, 2017 at 8:39 pm

      No, they won’t get soggy. The butter really helps crisp them up in the oven. You can use any cheese you’d like. Swiss is just traditional in a Monte Cristi, so that’s why I used it here.

      Reply
  8. Sue stevens says

    August 14, 2017 at 8:52 pm

    I don’t have a grater for the gruyere so I will use Swiss. Which Swiss do you think is best ? JArlsberg sliced at the deli counter ?Should you place the cold cuts evenly over the rolls .. folding the slices to fit each roll so they are distinct entities? (I guess that would make separting the rolls easier at the end.)

    Reply
    • Jennifer says

      August 16, 2017 at 7:28 am

      Either type of Swiss is fine. You don’t have to fold uniformly because you cut them at the end. I hope you enjoy!

      Reply
  9. Dh says

    September 4, 2017 at 11:01 pm

    I don’t eat mayo, Worcestershire, or Dijon mustard…how would it take without those items? ,

    Reply
    • Jennifer says

      September 5, 2017 at 6:18 pm

      I’m sure it would taste fine. The butter should crisp up the bread and give it a nice flavor.

      Reply
  10. ashley says

    January 25, 2018 at 12:24 pm

    you can fully prep this meal, including the sauce on the sandwiches the day before you plan on baking? or do you recommend waiting to put the sauon right before you bake?

    Reply
    • Jennifer says

      February 8, 2018 at 5:02 pm

      I have done this a day ahead many times…it works great as a make-ahead dish.

      Reply
  11. Linda says

    November 24, 2018 at 8:16 am

    I am thinking of making the day before. I thought I would make the sauce the day I am serving and pour it on when I take it out of the refrigerator. Do,you,think that would,work better than pouring the sauce over the night before?

    Reply
    • Jennifer says

      November 27, 2018 at 1:53 pm

      Hi Linda! Yes, just to be sure to keep from sogginess, pour the sauce over right before baking.

      Reply

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