These Monte Cristo Sliders are everything you love about the classic monte cristo sandwich, in “mini” form. Perfect for parties and gatherings, or just when you want something delicious and a little different from the norm.
Monte Cristo Sliders are a deliciously sweet version of my easy Ham Sliders!
Monte Cristo Sliders
My dad had a sweet tooth. Actually, he had sweet teeth. Like, all of them craved sweets like nobody’s business. So it’s no wonder that one of his favorite sandwiches is the Monte Cristo. If this sandwich was on the menu, you know he was going to order it.
A Monte Cristo is sweet and savory, kind of like a ham and cheese sandwich served on french toast. It is usually served with jam for dipping, and sprinkled with powdered sugar.
Making Monte Cristo sandwiches into sliders was a no-brainer. There’s no frying required and they only take a fraction of the time to make.
HOW DO YOU MAKE A MONTE CRISTO SANDWICH?
The traditional Monte Cristo sandwich is basically ham and cheese sandwiched between two slices of french toast, covered in powdered sugar and dipped in jam. The sandwich is a variation on the French grilled cheese, also known as Croque Monsieur. It’s popularity grew in the 1930s and onward, becoming a staple at Disneyland’s New Orleans Square restaurants in the 1960s.
It’s traditionally made with Swiss cheese, like I’ve done in the recipe below, but I think it would also be delicious with a white cheddar or Havarti, or anything that pairs well with sweeter fruits and flavors.
How to Make Monte Cristo Sliders
To make the Monte Cristo Sandwich sliders, I used a loaf of King’s Hawaiian Rolls, slicing them in half across the middle to form two slabs. I like using Hawaiian Rolls because they are a little sweet, but you could also use regular dinner rolls.
Spread each side of the rolls with dijon mustard then layer on turkey, ham and baby swiss. If you happen to have leftover ham or Thanksgiving turkey, this is a great way to use it up.
Replace the top slap and pour a mixture of egg and butter to represent the dipped french toast part of the traditional Monte Cristo. This will help the bread to brown as it bakes, and provides a sort of “crust.”
Cover the pan with foil and bake for 10 minutes, then remove the foil and finish bake so that nice golden top can form.
The final touch is a generous sprinkling of powdered sugar and of course, a dish of strawberry jam for dipping.
This sandwich is definitely an indulgence. If you’re looking for a calorie conscience sandwich, this isn’t it. It is however, one of the funnest sandwiches you’ll ever get your two little paws on.
A Monte Cristo must be served with jam for dipping! I use strawberry or blackberry, but anything you love can be used. To make these sliders a meal, try serving them with a simple copycat Olive Garden Salad. They are great for breakfast, lunch or dinner! Trust me, once you try these Monte Cristo Sliders, you’ll be craving them all day long!
For more delicious sandwiches and sliders, try these:
Preheat oven to 350 degrees F. Spray an 11-inch rectangular baking dish with nonstick cooking spray.
Using a large serrated knife, slice the rolls in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Spread dijon mustard on each slab.
Layer the sliders as follows: half of the sliced cheese, then sliced ham, sliced turkey, and remaining cheese.
Replace the top half of the rolls.
In a small bowl, combine the melted butter with the egg and brush on top of the rolls.
Cover with loosely with foil (careful not to let it touch the tops of the bread to avoid sticking – use toothpicks if necessary to "lift" the foil).
Bake in a preheated 350 degree oven for 15 minutes. Remove foil and continue to bake for another 10 minutes or until tops are nice and golden brown.
Cool slightly, then cut the sliders apart with with a sharp knife. Sprinkle powdered sugar over the top, if desired, and serve hot with berry preserves on the side.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.