This post may contain affiliate links. I may receive commissions for purchases made through links in this post.
Uncover a simple and tasty recipe for Monte Cristo Sliders, an inventive take on the traditional sandwich that's ideal as an appetizer. Savor the blend of turkey, ham, and cheese in this no-fry recipe.
I'm super excited to share a fantastic twist on one of my all-time favorite sandwiches – the famous Monte Cristo sandwich. We're turning this classic into bite-sized party favorites with my easy Monte Cristo sliders recipe. It's the perfect blend of sweet and savory, making it a great appetizer for your next shindig or a unique breakfast idea. These little sliders pack a punch of great flavor and are a hit at holiday parties or any casual get-together. Plus, they're a great way to use up leftover sandwich meat like that honey ham sitting in your fridge!
This recipe whisks me straight back to some really awesome times with my girlfriends, where we'd cook up a storm and chat the day into oblivion.
So, back in the early 2000s, I was just starting out this adventure called marriage, and my husband and I found ourselves in this amazing group of young married couples at our church. It didn't take long for us to become super tight – practically family. It was that sweet spot in life where careers were just taking off and kids were still a future chapter, making spontaneous get-togethers a breeze.
During the summer, my teacher friends had more free time, so I'd host these mini cooking classes at my place. We'd dive into making a full meal from appetizer to dessert, and by lunchtime, we'd sit down to enjoy our culinary creations. Sometimes, the guys would pop over and join us, making it even more special.
And let me tell you, even though we wrapped up cooking by noon, we hardly ever called it a day before 4 pm. My living room became our cozy hangout, filled with endless conversations. Those days were golden – full of learning, sharing, and creating memories.
We loved hosting each other regularly, always eager to try out new recipes and share our latest finds. One gem from those days was the Dinner Roll Sandwich, or sliders, as you might know them. Picture this: sweet Hawaiian rolls filled with ham, Swiss cheese, and a buttery, savory marinade. That recipe became my little treasure, and I’ve been making it, with my own twists, ever since.
Fast forward to the Monte Cristo Sliders – a simpler, no-fuss version of the classic battered and fried Monte Cristo sandwich. Think turkey, ham, and cheese, but without the batter or frying. I shared this twist on my blog years ago, and it’s been a hit ever since.
Cooking has this magical way of bringing people together, and these sliders? They’re more than just a recipe to me. They’re a reminder of friendships, laughter, and the joy of sharing good food.
Ingredients
Chef Secrets to these mouthwatering Monte Cristo Sliders:
- Using Hawaiian Sweet Rolls: The choice of Hawaiian rolls is key because their unique sweetness contrasts beautifully with the savory fillings of the sliders. Plus, cutting the entire pack horizontally instead of individual rolls keeps everything together and makes assembling the sliders a breeze.
- Layering Ingredients: This method isn't just about stacking; it's about creating a perfect balance between the ham, turkey, and cheese with each bite. This ensures that every slider has an even distribution of meat and cheese, making every bite as good as the last.
- Savory Butter Mixture: Combining melted butter with Dijon mustard and other spices, then brushing it over the sliders before baking, infuses them with flavor and helps achieve that golden, crispy top. This mixture not only adds a rich taste but also a delightful texture to the bread.
- Baking Technique: Covering the sliders with aluminum foil while they bake keeps them moist and allows the cheese to melt perfectly without burning the tops. Removing the foil towards the end lets the tops get crispy, mimicking the slightly fried texture of a traditional Monte Cristo sandwich.
- Serving with Powdered Sugar and Jam: Dusting the sliders with powdered sugar and serving them with raspberry jam are classic Monte Cristo finishes. These elements introduce a perfect blend of sweet and savory, enhancing the overall flavor profile.
Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!
How to Make Monte Cristo Sliders
To whip up these easy Monte Cristo sliders, you'll need a pack of Hawaiian sweet rolls for their unbeatable sweetness that pairs so perfectly with the savory sandwich fillings. Here's the fun part: instead of slicing the rolls individually, you'll slice the whole pack horizontally to create a top and bottom layer, turning them into the perfect base for your sliders.
Now, let's layer! Start with honey ham and then add turkey or any leftover ham you have. Sprinkle half of the cheese slices over the meat, and let's not forget a good spread of Dijon mustard for that tangy kick traditional Monte Cristos are known for. Place the tops of the rolls back on and get ready for the magic sauce – in a small bowl, mix melted butter, a bit of Dijon mustard, and a few other secret ingredients to create a butter mixture that'll give these sliders their golden brown, melty cheese goodness.
Before popping them into the oven, grab a baking dish (don't forget to hit it with some nonstick spray) and snuggle your assembled sliders inside. Use a pastry brush to spread the butter mixture generously over the top of the sliders, ensuring every nook and cranny is covered. This will give the tops of the rolls that lovely golden shine and great flavor. Cover the dish with aluminum foil and bake until everything's wonderfully melty and aromatic. Then, uncover and bake a bit longer to get the tops of the rolls perfectly crispy.
Once baked, let them rest for a moment before diving in with a serrated knife to cut them into individual rolls. And here's the kicker – serve these baked Monte Cristo sliders with a dusting of powdered sugar and a side of raspberry jam for dipping. It's the traditional way to enjoy Monte Cristo sandwiches and trust me, it elevates these sliders to a whole new level of deliciousness.
These Monte Cristo sandwich sliders are not just a great way to celebrate the traditional Monte Cristo sandwich; they're a creative and easy addition to your appetizer recipes, making them perfect for your next party. Whether you pair them with a simple green salad for a more substantial meal or serve them as party sliders, they promise a savory sandwich experience with layers of ham, melty cheese, and that signature sweet touch from the King's Hawaiian Rolls.
Serving Suggestions
Serve these sliders as an appetizer or the star of the main meal! If you're making them a meal, try serving them with any of these great sides:
- Classic Creamy Coleslaw
- Roasted Potatoes
- Broccoli Salad
- Spring Greens with Pears, Sugared Walnuts & Gorgonzola
These Monte Cristo Sliders are perfect for any occasion, incorporating the delicious blend of flavors the traditional Monte Cristo sandwich is famous for, but with a fun, party-friendly twist – they're one of my favorite slider recipes the entire family loves!
Enjoy making these delicious sandwiches and watch them disappear before your eyes at your next gathering!
More Appetizer Inspiration
- Pretzel Roll Sliders
- Sausage Stuffed Mushrooms
- Marinated Cheese
- Balsamic Kettle Chips with Bleu Cheese & Truffle Oil
Please let me know how these Monte Cristo Sliders turn out for you in the comments! I love hearing from you!
Monte Cristo Sliders
Equipment
Ingredients
- 1 pkg Sweet Hawaiian Dinner Rolls 12-count each
- ½ pound deli sliced smoked or honey ham
- ½ pound deli sliced smoked roasted turkey
- ½ 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 9×13 baking dish with foil (enough that it overlaps the sides – to use as handles)
- Spray parchment paper-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 ½ of the sauce on top of cheese.
- Place tops of rolls on top, pressing down lightly.
- Pour remaining mixture over tops of rolls and brush to spread evenly.
- Bake for 25-30 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 15 minutes.
- Using the parchment paper "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.
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!
No, I’ve never tried syrup. I’m afraid it might burn in the baking process. It might be great on the side!
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
I’m so glad you liked it!!!
I did use the maple syrup and it was terrific! I ,too, was worried about burning but it was not a problem.
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!
Can you make ahead and keep overnight in fridge?
Yes, it works great to make ahead and keep in the refrigerator. Enjoy!
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!
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.
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
You’re welcome! I’m so glad it was a hit!
I have trouble with sogginess too…what do you do to insure that doesn’t happen??
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.
The deep-fried Monte Cristo sandwich is my #1 favorite. These sliders are an excellant alternative.
I want to make this as a quick weeknight dinner, what sides could i serve with it?
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/
These were absolutely delicious!
Great recipe, we will be making them again!
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.
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?
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.
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.)
Either type of Swiss is fine. You don’t have to fold uniformly because you cut them at the end. I hope you enjoy!
I don’t eat mayo, Worcestershire, or Dijon mustard…how would it take without those items? ,
I don’t eat mayo, Worcestershire, or Dijon mustard…how would it take without those items? ,
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?
I have done this a day ahead many times…it works great as a make-ahead dish.
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?
Hi Linda! Yes, just to be sure to keep from sogginess, pour the sauce over right before baking.
This looks so good! What a great group meal to make for a get together!
Thank you! And yes, it’s great for groups!
Thanks for sharing! How far ahead of time can I make it?
You can assemble them a day or two ahead, cover and refrigerate. Keep the top glaze portion reserved and brush over the top right before baking.
I made this for a New Year’s Eve party and they were a big hit! I absolutely love Monte Cristo sandwiches, but I can’t find them at any restaurants or delicatessens near me. I was so happy to come across this recipe! Love that they’re not fried. I served them with seedless raspberry jam. So happy I can make them whenever I want! Thank you for sharing your delicious recipe!
I’m so glad they were a hit! Thanks so much for sharing!
Just made this tonight, it was sooo good! I followed the recipe but took out the egg, I felt like it was unnecessary, also used smoked Gouda but overall followed the recipe and it so amazing I could have eaten the whole pan
I’m so glad you liked it! Our family sure does!
Hi there!
Curious on how to make this ahead. One comment says it works great to make it ahead and keep it in the refrigerator. Do you recommend baking it, then keeping it in the fridge overnight to reheat in the morning, or assembling it and leaving it in the fridge to bake in the morning?
Hey there! When you’re ready to make these sandwiches, just gather all your ingredients and assemble everything together. But hold off on pouring the egg, butter, and Dijon mustard mixture between the layers and on top just yet. You can keep the sandwiches covered in the fridge for up to a couple of days. When it’s time to serve, whip up that egg, butter, and Dijon mustard mixture, and pour it only on top. Then, pop them into the oven to bake, and you’re ready to enjoy!
Amazing, thank you for the quick response! I am making these for a large group this weekend! Looking forward to trying them!
I hope they are a hit! Let me know what you think!
Hi Jennifer
I have made these twice and they are a big hit. I want to make a triple batch for an office celebration. I will bake them in the morning about 7AM before work but will be transporting and not be serving them until about noon at the office. Should I bring a warming mat with me? I feel like they wont be as good if they are not warm and we don’t have an oven at work.
Hi Diane! I’m so glad you like them! Our family loves them too. I personally like them better warm, so if it were me, I’d probably bring a warming mat and keep it on low. However they’re still good at room temperature, so it’s really up to you.
How do you think these would be with a thin layer of the raspberry preserves spread on the sandwiches before baking?
Hi Renee! Thanks for dropping by! If you’re talking about spreading it on the inside of the bread, I think that would probably be good. If you’re talking about on top or on the outside, I think it would darken quite a bit while baking and might look off-putting.
Yep on the inside
Thank you!
Very tasty and quick to make. Would definitely make again.
Thank you so much, Michelle! I’m thrilled to hear you enjoyed the Monte Cristo Sliders! They really are a tasty little shortcut to that classic sandwich, aren’t they? Hope they continue to bring you just as much joy the next time around. Happy cooking!
Delicious. I didn’t add the mustard or mayonnaise to the sauce, but sprinkled in a little dry mustard. They turned out great. Much easier than frying a sandwich.
Thanks, Kim! I’m so glad you enjoyed the Monte Cristo Sliders! Using dry mustard is such a clever adjustment—it’s always fun to hear how people tweak recipes to make them their own. And I agree, these sliders are so much easier (and less messy!) than frying sandwiches. Thanks for sharing your variation!