Quick & Easy Monte Cristo Sliders
A quick and easy alternative to the classic Monte Cristo sandwich that takes half of the time and effort with the same great taste!
Servings: 6 servings
Ingredients
- 1 package King's Hawaiian Rolls (12 count)
- 1/2 lb sliced deli turkey
- 1/2 lb sliced deli ham
- 6 slices swiss cheese (square slices)
- Dijon mustard
- 1 egg (optional)
- 1/4 cup melted butter (optional)
- Powdered sugar
- Berry preserves or jam
Instructions
- Preheat oven to 350°. Line a 9×13 pan with parchment paper.
- Using a serrated bread knife, slice the King's Hawaiian Rolls in half, so you have the top half and the bottom half; do not separate each individual roll because they need to stay intact.
- Spread a light skiff of dijon mustard on the top half of the rolls.
- Now build the sliders. Start with a layer or two of sliced ham, then one or two layers of the sliced turkey, and top with a layer of swiss cheese. Top it off with the top half of the rolls.
- In a small bowl, combine the melted butter and egg. Brush the mixture over the top of the sliders. (If you are short on time, you can skip the egg wash and bake them without it, it's still delicious!)
- Cover the pan with aluminum foil, making sure the foil doesn't touch the tops of the sliders.
- Bake in 350° oven for 15 minutes. Remove the foil from the pan and cook for another 10 minutes, or until the tops of the sliders are golden.
- Using a sharp knife, cut the sliders apart and dust with powdered sugar.
- To serve, place two rolls on a plate with berry preserves and grapes on the side. Dip and enjoy warm!
Notes
I use Private Selection Golden Smoked Turkey and Private Selection Black Forest Ham. If your local grocery store doesn’t offer this, I would recommend you get your meat from the deli so it’s cut fresh, not pre-packaged lunch meat.
On step 5, you could completely skip this step if you are short on time. Often times I do not add the egg wash. If you don’t add the egg wash, just heat the sandwiches until the cheese is melted and the lunch meat is warm. About 15-20 minutes. Keep the sandwiches covered until the last 10 minutes so they don’t burn.
For serving, I prefer Private Selection Triple Berry or Oregon Marion Blackberry preserves but really any berry jam or preserve would work.
