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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 are the classic sandwich, in

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.

Monte cristo sandwich slider raised from the pan on a spatula.


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 sandwich sliders

How to Make Monte Cristo Sliders

  1. 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.
  2. 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. I do the same with my Cuban Sandwich.
  3. 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.”
  4. Cover the pan with foil and bake for 10 minutes, then remove the foil and finish bake so that nice golden top can form.
  5. 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.

Monte Cristo sandwich Sliders with powdered sugar.

Serving Suggestions

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!

Monte Cristo Sandwich Sliders dipped in jelly
Monte Cristo Sandwich sliders dipped in strawberry jam.

For more delicious sandwiches and sliders, try these:

Watch the video below to learn how to make these fun Monte Cristo Sandwich Sliders!


Monte Cristo Sliders

4.70 from 39 votes
Monte Cristo Sliders are just like the classic sandwich, in mini form!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 sliders


  • 12 count package Hawaiian Rolls
  • 12 slices deli ham
  • 12 slices deli turkey
  • 6 slices Baby Swiss cheese
  • 2 tablespoons Dijon mustard more or less to taste
  • 1 large egg
  • ¼ cup butter melted
  • Powdered sugar for topping
  • Strawberry or blackberry preserves for serving


  • 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.


Calories: 258kcalCarbohydrates: 16gProtein: 15gFat: 15gSaturated Fat: 8gCholesterol: 66mgSodium: 606mgPotassium: 116mgFiber: 1gSugar: 4gVitamin A: 254IUCalcium: 118mgIron: 1mg
Keyword monte cristo

Kristin Maxwell

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.

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  1. Great recipe. I liked them and my daughter in law really liked them. Husband and son liked but not the mustard. Next batch will be without mustard. Still enjoyed all the flavors. Simple and easy to make.

  2. Making these for girlfriends lunch…. can you make them the night ahead, refrigerate and bake the next morning?

    1. You can make the sandwich, but don’t add the egg mixture or bake. Prep the eggs in another bowl. Doing some prep will save you time in the kitchen later.

      1. I didn’t end up making them the night before, but they were so easy to put together and turned out perfect. They were liked by all. Will be making them again!!! Thank you!

    2. You can make the sandwiches, but don’t add the egg mixture or bake. Prep the eggs in another bowl. Doing some prep will save you time in the kitchen later.

  3. I have never had this sammich but your pictures were so pretty I decided to make these for Sunday brunch at my craft retreat. WOW! Good thing I made 2 because they were gone in minutes. I only got 1 but that is OK I will definitely be adding these to the favorite meals list at the retreat. YUM!

    1. These were wonderful and different! We made them for a football game party. Question-if I wanted to double the recipe-do you have any idea what size pan would work? I realize if you have not tried it you may not know but figured worth an ask! Thanks!

      1. Hi Sheila, you might be able to use a large baking sheet to do a double batch. Otherwise, just use two baking dishes.

  4. I made these the other night. Absolutely delicious! There were only three left. Any suggestions on heating them up?

      1. I reheated in the microwave. I didn’t like it warmed up in the microwave. Next time I’ll try the oven for reheating. Thanks for your quick response.

  5. Absolutely delicious. I doubled it for a birthday party, and they were a huge hit. The strawberry jam was terrific and made it extra special. I will definitely make these again.

    1. A traditional Monte Cristo uses ham, but I’m sure you could swap it out for bacon. It would be a bit on the crunchy side, since the bread does crisp up a bit on top. Cranberry sauce would be delicious.

  6. Delicious, fancy, but easy! What a great recipe for entertaining! I made it once to rave reviews, pulling it out again for Independence Day!

  7. I have wanted to make Montecristo sandwiches for my family for YEARS! But, all the steps have always intimidated me, I am going to be making your recipe this week. Thank you for this fabulous recipe!

  8. My husband said that this was the best thing he has ever eaten! Loved them!! Thank you for a new family favorite.

  9. Did you use the entire bowl of butter/egg mixture for this recipe? After I brushed it on top of the rolls I had a lot left…

    1. If you look at the photo you can see there’s a lot on top. The idea is to soak the bread a little, like you would french toast.