Monte Cristo Sliders
Monte Cristo Sliders are a baked, party-ready twist on the classic diner sandwich. Layers of ham, turkey, and Swiss cheese are nestled inside sweet Hawaiian rolls, soaked in an egg wash, glazed with honey butter, and baked until golden and irresistible.Finished with a dusting of powdered sugar and served with warm raspberry jam, these sliders are perfect for brunch, game day, or any occasion that calls for something a little special.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Pastry brush
- Aluminum foil
Ingredients
- 1 package Hawaiian sweet rolls (12-count) kept connected as a block
- 6 oz deli ham thin-sliced
- 6 oz deli turkey thin-sliced
- 6 oz Swiss cheese sliced
- 3 large eggs room temperature
- 1/4 cup whole milk
- 2 tablespoons unsalted butter melted
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon garlic powder
- 2 tablespoons powdered sugar for dusting
- 1/4 cup raspberry jam for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
- Without separating the individual rolls, slice the entire connected block of Hawaiian rolls horizontally to create one large top half and one large bottom half. Place the bottom half in the prepared baking dish.
- Spread the Dijon mustard evenly across the cut surface of the bottom rolls. Layer all of the ham slices evenly over the mustard, followed by all of the turkey, and then all of the Swiss cheese. Place the top half of the rolls over the filling.
- In a mixing bowl, whisk together the eggs and milk until fully combined and smooth. Pour this egg wash slowly and evenly over the tops of the assembled rolls. Let the rolls soak for 3 to 4 minutes so the egg wash is absorbed into the bread.
- Stir together the melted butter, honey, and garlic powder in a small bowl. Use a pastry brush to coat the tops of the soaked rolls generously with this glaze, making sure to cover all the surface area.
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes. This allows the cheese to melt fully and the filling to heat through without the tops browning too quickly.
- Remove the foil and continue baking for an additional 8 to 10 minutes, until the tops are deep golden brown and slightly crisp. Keep a close eye during this stage as the sugars in the rolls can brown fast.
- Remove from the oven and dust the tops generously with powdered sugar. Slice into 12 individual sliders and serve immediately alongside warmed raspberry jam for dipping.
Notes
For best results, use room temperature eggs so the butter glaze does not seize. Do not skip the soaking step, as it creates the signature custardy French-toast texture. Always bake the rolls as a connected block and slice into individual sliders after baking to keep the filling intact. These can be assembled up to 24 hours in advance without the egg wash, then soaked and baked fresh. Leftovers keep refrigerated for up to 3 days and reheat well in a 325°F oven covered with foil.