Monte Cristo Siders Recipe

5 from 3 votes

This Monte Cristo Sliders Recipe is an easier twist on the classic Monte Cristo Sandwich! Hawaiian rolls loaded with Swiss, ham, and turkey are baked in a rich egg custard, dusted with powdered sugar, and served with berry jam!

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch, Sandwich

Cuisine: American

Keyword: monte cristo slider recipe, monte cristo sliders

Servings: sliders

Author: Chelsea Lords

Cost: $13.21

Equipment

Ingredients

Cooking spray
1 (12-count) package Hawaiian sweet dinner rolls
8 ounces deli ham honey ham or Black Forest ham
8 to 9 ounces deli smoked turkey thinly sliced
8 ounces baby Swiss cheese thinly sliced
3 tablespoons Dijon-style mustard see note 1
1 large egg
6 tablespoons unsalted butter divided
Powdered sugar for topping
Raspberry jam or strawberry or blackberry, for serving

US - Metric

Instructions

Preheat oven to 400°F and generously spray a 9x13-inch baking dish with cooking spray. Set aside.
Unwrap rolls and use a sharp serrated/bread knife to slice the entire package of rolls in half while keeping individual rolls intact. This will form two slabs of rolls. Place the bottom half of the rolls in the prepared pan.
In a small bowl, combine the Dijon and 3 tbsp of melted and cooled butter. Briskly mix until smooth, then spread half the mustard mixture over the bottom half of the rolls in the baking pan. On the cut side of the top half of the rolls, spread the rest of the mixture evenly on top.
Evenly top the mustard-covered rolls with half the Swiss cheese slices. Add ham on top, then turkey. Finish with the remaining cheese slices. Gently press down into an even layer. Add the top slab of the rolls on top.
In another small bowl, add the remaining 3 tablespoons of melted butter and the egg. Briskly whisk until smooth. Use a pastry brush to brush the mixture over the top and sides of the rolls. (It’s ok if there is a little left over. Don’t feel like you have to use it all—I usually have about 2 tbsp left.)
Loosely cover the pan with foil (avoiding contact with the rolls—use toothpicks if needed). Bake at 20 minutes, then uncover and bake for another 5–10 minutes until golden and cheese is melted. Let stand for 5 minutes before slicing with a sharp knife.
Sprinkle powdered sugar over the top, if desired, and serve hot with jam on the side.

Video

Notes

Note 1: Make sure you use Dijon, not yellow mustard. The better the quality of Dijon, the better the flavor. Some brands are more pungent than others. I love Grey Poupon® best.

Storage: Allow the sandwiches to cool to room temperature, then store in airtight containers in the fridge, though they’re best enjoyed immediately. They get softer and slightly soggy each day they sit in the fridge.

Nutrition