Some recipes aren’t just meals—they’re the ones you keep coming back to, the ones that disappear first at potlucks and always get requested at family gatherings. That’s exactly how I feel about these Monte Cristo Sliders with Hawaiian Rolls—a no-fuss, baked version of the classic deep-fried sandwich.
It’s everything you love about a Monte Cristo sandwich—savory layers of smoked turkey, honey ham, and melted Gruyère cheese, all baked to golden perfection with a buttery Dijon glaze. No deep fryer needed—just bake, slice, and serve with raspberry preserves for a delicious contrast of sweet and savory in every bite.
Whether it’s a weekend brunch, a holiday party, or just a laid-back night at home, these sliders always do the same thing—bring people together over good food and even better company.
Why You’ll Love This Recipe
- Baked, Not Fried: Enjoy the flavor of a Monte Cristo without the hassle of deep-frying.
- Quick & Easy: Assembles in minutes and bakes up golden and gooey in under 30 minutes.
- Crowd-Pleaser: Perfect for brunches, potlucks, game days, or holiday gatherings.
- Sweet & Savory Perfection: The combo of ham, turkey, cheese, and raspberry preserves hits every note.
- Great for Leftovers: Got extra deli meat? This is the perfect way to use it up!
The Story Behind the Dish
Back when home cooking meant boxed mac and cheese and frozen pizza, my husband and I were lucky enough to fall in with the best kind of company—a group of newlywed friends who believed in potlucks, not perfection. We were all in that sweet spot of life where careers were just taking off, kids were a future chapter, and Friday nights meant last-minute gatherings where nobody cared if the forks matched or if the couch had dog hair on it. But what we did care about was the food—savory sandwiches, great appetizers, and anything we could throw together with leftover sandwich meat from the fridge.
Summers brought a little more freedom, especially for my teacher friends who suddenly had extra time on their hands. Our kitchen became a test lab for new recipes, where some turned out to be masterpieces and others… well, let’s just say they made for good stories. But no matter how the cooking went, we always found a reason to linger—refilling sweet tea, swapping stories, and stretching afternoons into evenings.
One night, my friend Amanda Duggan walked in with a tray of dinner roll sandwiches, and let’s just say, they didn’t last long. That game night favorite quickly turned into a potluck legend, making the rounds at every gathering like the friend who never misses a good party. Before long, those little sliders were the first dish gone at every event. That’s when I started playing around with flavors—brushing the rolls with buttery marinades, swapping in different melty cheeses, and finding ways to make them even better.
It wasn’t long before I started craving the flavors of a traditional Monte Cristo sandwich—that perfect mix of sweet, savory, and cheesy goodness. But deep frying? Not happening. So I grabbed some sweet Hawaiian rolls, piled on ham, turkey, and melty Swiss cheese, and baked them until they reached golden perfection. A dusting of powdered sugar, a side of raspberry jam for dipping, and just like that, these Monte Cristo sandwich sliders became a go-to for holiday parties, game days, and weekend brunches. It was my own no-fuss take on the famous Monte Cristo sandwich and let me tell you—one bite, and you’ll understand why it’s one of my favorite slider recipes.
Now, every time I pull a tray of these Monte Cristo sliders from the oven, I don’t just taste melty Swiss cheese and warm, buttery rolls—I hear the laughter from long summer afternoons, the clatter of plates, the easy rhythm of friendship in a crowded kitchen. Some recipes just feed you. The best ones bring people together, filling the room with laughter, good company, and stories that linger long after the last bite.
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Equipment You’ll Need
- 9×13-inch baking dish – The perfect size for snug-fitting sliders.
- Sharp serrated knife – Makes slicing through layers clean and easy.
- Small mixing bowl – For whisking up the buttery Dijon sauce.
- Pastry brush – Helps spread the glaze evenly over the rolls.
- Parchment paper – For easy lifting and minimal cleanup.
Ingredients You’ll Need
For the Sliders:
- Sweet Hawaiian rolls – Soft, slightly sweet, and perfect for holding all the layers.
- Deli Smoked Ham – Adds that signature smoky-sweet flavor.
- Deli Roasted Turkey – Balances out the ham with a bit of depth.
- Gruyère cheese – A high-quality Swiss-style cheese that melts beautifully.
For the Sauce:
- Butter, melted – The base of the rich, flavorful glaze.
- Egg, beaten – Helps the sauce bind together for an extra golden finish.
- Dijon mustard – Adds a tangy kick to balance the richness.
- Mayonnaise – Gives the sauce extra creaminess.
- Worcestershire sauce – A touch of umami for depth.
For Garnish:
- Powdered sugar – The classic Monte Cristo touch.
- Raspberry preserves – The perfect dip for that sweet-savory bite.
How to Make Monte Cristo Sliders
Prepare the Baking Dish
- Preheat oven to 325°F.
- Line a 9×13-inch baking dish with foil, leaving overhang on the sides for easy removal.
- Lightly coat with cooking spray or place a sheet of parchment paper inside.
Assemble the Sliders
- Keep the Hawaiian rolls connected and slice them in half horizontally (like a giant sandwich).
- Place the bottom half in the prepared baking dish.
- Layer on the ham, turkey, and shredded Gruyère cheese evenly.
Make the Sauce & Bake
- In a small bowl, whisk together the melted butter, beaten egg, Dijon mustard, mayonnaise, and Worcestershire sauce.
- Pour half of the sauce over the meat and cheese layers.
- Place the top half of the rolls over the filling and press down lightly.
- Brush the remaining sauce evenly over the tops.
- Bake uncovered for 25-30 minutes, until the tops are golden brown and the cheese is melty.
- If the tops brown too quickly, cover loosely with foil.
Finish & Serve
- Let the sliders cool for 10-15 minutes before slicing.
- Lift them out using the parchment paper and transfer to a cutting board.
- Use a sharp knife to cut into individual sliders.
- Dust generously with powdered sugar and serve with raspberry preserves for dipping.
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Chef Secrets & Pro Tips
- Use freshly grated cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Brush the sauce evenly – A pastry brush helps coat the rolls for better flavor.
- Let them rest before slicing – This helps the cheese set and makes cutting easier.
- Experiment with jams – Try blackberry, fig, or strawberry preserves for a twist.
Serving Suggestions
Pair these sliders with:
- A crisp Garden Salad with Homemade Ranch Dressing for a hearty brunch.
- Strawberry Watermelon Salad to balance the richness.
- Elderflower-Grapefruit Mimosas for a fun brunch pairing.
- For dessert, try something light like Prosecco Peaches and Cream.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven for 10 minutes or microwave for 30 seconds.
- Freeze: Wrap tightly and freeze for up to 2 months. Reheat in the oven for best texture.
FAQs
Can I make these ahead of time?
Yes! Assemble them the night before, cover, and refrigerate. Bake when ready to serve.
Can I use different meats?
Absolutely! Roast beef, pastrami, or even shredded rotisserie chicken work well.
Do I have to add powdered sugar?
It’s optional, but it gives that classic Monte Cristo touch!
Let’s Keep Cooking!
I’d love to hear from you—what’s your favorite brunch recipe? Leave a comment below and let’s swap ideas!
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Enjoy these Monte Cristo Sliders, y’all!
More Bite-Sized Goodness: Appetizers You’ll Keep Craving
If you love a good party snack, you’re in the right place. These bite-sized, flavor-packed appetizers are just what you need for your next gathering, whether you’re hosting a holiday party, game day feast, or just a laid-back night with friends. From sweet and savory combos to crispy, cheesy bites, these dishes bring big flavor in small packages. Try one (or all) of these delicious appetizers and keep the snack table the star of the night!
Hot Spinach Artichoke Dip – A warm, cheesy classic that never lasts long! This creamy, gooey dip is loaded with tender spinach, marinated artichokes, and a rich blend of cream cheese, sour cream, and mozzarella—baked until bubbly and golden. A touch of garlic and Parmesan gives it extra depth, while a sprinkle of red pepper flakes adds just the right amount of kick. Serve it up with toasty bread or tortilla chips, and watch it disappear before the party even gets going!
Grilled Asian Chicken Wings with Peanut Sauce – Forget the usual wings—these are grilled to perfection and tossed in a savory-sweet peanut sauce with just the right amount of heat. Perfect for wing lovers who want something bold and unexpected.
Cranberry Crostini with Fig Jam Bacon and Bleu Cheese – Crunchy baguette slices topped with a dreamy combo of sweet fig jam, crispy bacon, and creamy bleu cheese. It’s the perfect balance of sweet, salty, and rich flavors in every bite.
Tomato and Mozzarella Bruschetta with Balsamic Drizzle – A classic favorite made even better! Juicy cherry tomatoes, fresh mozzarella, and fragrant basil piled high on toasted bread, all finished with a rich balsamic drizzle for that perfect Italian bite.
7 Layer Dip Cups – All the flavor of classic 7-layer dip, but served in individual cups for easy snacking! Layers of refried beans, guacamole, sour cream, salsa, cheese, olives, and green onions make this a must-have party dip.
Balsamic Kettle Chips with Blue Cheese and Truffle Oil – Crispy kettle-cooked chips drizzled with balsamic glaze, topped with crumbles of blue cheese, and finished with a touch of truffle oil for an indulgent, elevated snack that’s impossible to resist.
Dig into these small but mighty bites, and watch as your snack table disappears before the party even gets started!
Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!
Monte Cristo Sliders
Equipment
- Parchment Paper optional
Ingredients
- 1 package Sweet Hawaiian Dinner Rolls 12-count each
- ½ pound deli sliced smoked ham
- ½ pound deli sliced smoked roasted turkey
- ½ pound Gruyère cheese hand grated
Sauce:
- 1 stick salted butter melted
- 1 egg beaten
- 1 teaspoon Worcestershire sauce
- 2 tablespoons dijon mustard
- 2 tablespoons mayonnaise
Instructions
Prepare the Baking Dish
- Preheat oven to 325°F.
- Line a 9×13-inch baking dish with parchment paper or foil, ensuring enough overhang to use as handles for easy lifting.
- Lightly coat the parchment paper-lined dish with cooking spray.
Assemble the Sliders
- Keeping the rolls connected, slice them horizontally as one unit. Do not separate into individual rolls.1 package Sweet Hawaiian Dinner Rolls
- Place the bottom half of the rolls into the prepared baking dish.
Make the Sauce
- In a small bowl, whisk together the melted butter, beaten egg, Worcestershire sauce, Dijon mustard, and mayonnaise until smooth.1 stick salted butter, 1 egg, 1 teaspoon Worcestershire sauce, 2 tablespoons dijon mustard, 2 tablespoons mayonnaise
- Pour half of the sauce evenly over the layered cheese and meats.
Bake the Sliders
- Place the top half of the rolls over the assembled ingredients, pressing down lightly.
- Pour the remaining sauce over the tops, brushing to distribute evenly.
- Bake uncovered for 25-30 minutes.
- If the tops brown too quickly, cover loosely with foil to prevent burning.
Finish & Serve
- Remove from oven and allow to cool for about 5 to 10 minutes.
- Using the parchment paper handles, carefully lift the entire slab of sliders onto a cutting board.
- Cut into individual sliders with a sharp knife.
- Dust generously with powdered sugar.
- Serve warm with raspberry preserves on the side for dipping.
Notes
- Cheese: Substitute Gruyère with Swiss, Havarti, or Provolone.
- Meat: Swap ham and turkey with roast beef, pastrami, or chicken.
- Mustard: Use honey mustard or whole grain mustard for a different flavor profile.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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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!