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. 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.
During “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. One of the recipes that I learned about was the Dinner Roll Sandwich or sliders, that 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.
Today’s recipe is 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 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!
- 1 pkg (12-count each) Sweet Hawaiian Dinner Rolls
- 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
- 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 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 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 lightly with powdered sugar and serve with raspberry preserves on the side.
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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!
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!
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’m sure it would taste fine. The butter should crisp up the bread and give it a nice flavor.
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.