Delicious Monte Cristo Sliders (Print version)
Baked Monte Cristo sliders layered with ham, turkey, and melty Swiss on Hawaiian rolls, finished with powdered sugar and berry jam.
# Ingredients:
For the sliders
01 -
12 Hawaiian sweet dinner rolls, kept attached
02 -
1/2 lb (225 g) deli smoked ham, thinly sliced
03 -
1/2 lb (225 g) deli roasted turkey, thinly sliced
04 -
8 oz (225 g) Swiss or Gruyere cheese, shredded or sliced
For the glaze
05 -
1/2 cup (115 g) unsalted butter, melted
06 -
1 large egg, beaten
07 -
2 tablespoons Dijon mustard
08 -
1 tablespoon mayonnaise
09 -
1 teaspoon Worcestershire sauce
For serving
10 -
2 tablespoons powdered sugar
11 -
1/2 cup raspberry or strawberry preserves
# Instructions:
01 -
Preheat the oven to 325°F. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the long sides.
02 -
Keeping the rolls attached, slice the entire block in half horizontally. Place the bottom half in the prepared dish. Layer on half the cheese, then all the ham, all the turkey, and the remaining cheese. Place the top half of the rolls over the fillings and press down gently.
03 -
Whisk together the melted butter, beaten egg, Dijon mustard, mayonnaise, and Worcestershire sauce. Pour half of the glaze over the meat and cheese layers, then place the roll tops on top. Brush the remaining glaze evenly over the surface of the rolls.
04 -
Bake uncovered for 25 to 30 minutes, until the cheese is melted and the roll tops are deeply golden. If they brown too quickly, tent loosely with foil.
05 -
Let the sliders rest for 10 to 15 minutes. Use the parchment overhang to lift the slab onto a cutting board. Cut into individual sliders, dust with powdered sugar, and serve with berry preserves for dipping.
# Good to know:
01 -
Best served warm while the cheese is still soft and the glaze is crisp.
02 -
Resting before slicing helps the layers hold together.