Introduction

Monte Cristo Sliders are a delightful mini version of the classic sandwich, combining savory ham, turkey, and Gruyère cheese with a hint of sweetness. These sliders are perfect for gatherings or a tasty snack, offering a crispy, buttery bite with a touch of raspberry preserves for dipping.

A close-up view of a sandwich with three visible layers on a white marbled surface: the bottom layer is a light golden bread with a soft texture, topped by a layer of sliced white turkey meat, followed by a thin layer of pink ham, and topped with a melted creamy yellow cheese layer. The sandwich is dusted with powdered sugar on top, giving it a slight white coating. Next to the sandwich, there is a silver spoon covered in a thick, glossy dark red jam. In the background, there are more pieces of the same sandwich, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

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)
1 stick salted butter (melted)
1 egg (beaten)
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
Powdered sugar, for dusting
Raspberry preserves, for serving

Instructions

Step 1: Preheat your oven to 325°F. Line a 9×13-inch baking dish with parchment paper or foil, leaving enough overhang on the sides to lift the sliders out easily. Lightly coat the lined dish with cooking spray.
Step 2: Keep the rolls connected and slice them horizontally as one unit. Place the bottom half of the rolls in the prepared baking dish.
Step 3: Layer the smoked ham, turkey, and grated Gruyère cheese evenly over the bottom half of the rolls.
Step 4: In a small bowl, whisk together the melted butter, beaten egg, Worcestershire sauce, Dijon mustard, and mayonnaise until smooth. Pour half of this sauce evenly over the layered meat and cheese.
Step 5: Place the top half of the rolls over the fillings, pressing down lightly. Pour the remaining sauce over the top, using a brush or spoon to distribute it evenly.
Step 6: Bake the sliders uncovered for 25 to 30 minutes. If the tops brown too quickly, loosely cover with foil to prevent burning.
Step 7: Remove the sliders from the oven and let them cool for 5 to 10 minutes. Using the parchment paper handles, carefully lift the entire slab onto a cutting board.
Step 8: Cut into individual sliders with a sharp knife. Dust generously with powdered sugar and serve warm with raspberry preserves on the side for dipping.

Tips & Variations

Use Swiss cheese if Gruyère is unavailable for a similar nutty flavor.
For extra crispiness, broil the sliders for 1-2 minutes at the end of baking, watching carefully to avoid burning.
Try adding a slice of tomato or a leaf of lettuce inside for a fresh twist.
Swap raspberry preserves for apricot or strawberry jam for a different fruity note.

Storage

Store any leftover sliders covered in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through to retain crispiness. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

A close-up view of a square sandwich showing four clear layers: the bottom layer is a golden-yellow soft bread with a slightly crispy edge, above it is a thick pale beige layer of cooked turkey, followed by a thin, light pink layer of ham, and topped with a melted creamy yellow cheese layer that appears smooth and slightly browned. The sandwich top has a dusting of white powdered sugar, giving it a soft, powdery look. Next to the sandwich, there is a shiny silver spoon filled with thick, glossy dark red jam, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Monte Cristo Sliders ahead of time?

Yes, you can assemble the sliders a few hours ahead and refrigerate before baking. Bring to room temperature before placing in the oven to ensure even cooking.

What can I use instead of Gruyère cheese?

Swiss cheese is a great substitute as it melts well and has a similar mild, nutty flavor. Emmental or fontina can also work in a pinch.