Monte Cristo Sliders
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I make Monte Cristo sliders whenever I want the sweet-and-salty comfort of a Monte Cristo without the fuss of frying individual sandwiches. These Hawaiian-roll sliders stack ham, turkey, and Swiss between pillowy buns, get brushed with a buttery egg wash, then bake until melty and golden. They’re perfect for game day, a casual brunch, or feeding a crowd — and they come together in about 35 minutes.
Why you’ll love this dish
This recipe gives you all the classic Monte Cristo flavors in a hands-off, oven-baked format. You get melty Swiss, savory ham and turkey, and that hint of sweet from powdered sugar and jam — but without pan-frying every sandwich. It’s fast, crowd-pleasing, and easy to scale.
“We served these at a family brunch and everyone went back for seconds — easy to make, impossible not to love.”
Reasons to make it:
- Quick assembly: stack, brush, and bake — no frying required.
- Crowd-friendly: one 9×13 pan = about a dozen sliders.
- Kid-approved: familiar deli meats and melty cheese.
- Versatile: serve with jam, maple syrup, or a savory dip depending on the mood.
If you’re looking for more slider ideas to serve alongside or another baked slider option, try this baked Reuben sliders for a tangy, corned-beef alternative.
Step-by-step overview
Before you start: preheat the oven and prep a 9×13 inch pan. Slice the whole package of Hawaiian rolls in half horizontally, assemble layers (cheese, ham, turkey, cheese), replace tops, brush with a butter-egg mixture, then bake until the cheese is melted and the buns are golden. Finish with a dusting of powdered sugar and optional jam or maple syrup for dipping.
This overview helps you pace the work: assembly is fast, baking is passive, and finishing is just a sprinkle or two.
What you’ll need
- 12 Hawaiian rolls (whole package — slice horizontally without separating)
- 12 slices ham (deli-style)
- 12 slices turkey (deli-style)
- 12 slices Swiss cheese
- 1/3 cup salted butter, melted
- 1 large egg
- 1/2 tsp black pepper
- 1 tablespoon powdered sugar (for dusting)
- Jam (raspberry or strawberry) or maple syrup, optional for serving
Ingredient notes and substitutions:
- Rolls: Hawaiian rolls are classic here for their sweetness, but soft dinner rolls or slider buns work too.
- Cheese: Swiss is traditional; Gruyère or provolone are good substitutes if you want nuttier or milder notes.
- Meats: Use freshly sliced deli meat for easy layering; leftover roast turkey or baked ham also work.
- Butter: salted butter keeps the seasoning simple; use unsalted and add a pinch of salt if preferred.
If you like experimenting with cooking methods, you might also enjoy putting a spin on sliders with this air-fryer Monterey chicken for a different handheld option.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with nonstick spray.
- Place the entire package of rolls on a cutting board and slice horizontally through the middle so you have one connected bottom slab and one connected top slab. Place the bottom halves in the prepared pan.
- Layer six slices of Swiss cheese evenly over the bottom half of the rolls.
- Add all 12 slices of ham in an even layer, then all 12 slices of turkey. Top with the remaining six slices of Swiss.
- Place the top halves of the rolls over the stack, lining them up with the bottom.
- In a small bowl, whisk together the melted butter, egg, and black pepper until combined.
- Brush the butter-egg mixture evenly over the tops of the sliders. This gives a glossy, savory crust and helps browning.
- Bake for 25 minutes, or until the cheese is melted and the buns are toasted. If the tops brown too quickly, tent loosely with foil (don’t press foil onto the buns).
- Remove from oven, sprinkle with powdered sugar, and serve warm with jam or maple syrup for dipping if desired.
Quick tip: use an offset spatula to press the top and bottom halves gently after assembling — this helps keep everything snug while baking.
For other crowd-pleasing sandwich ideas that pair well with sliders, consider serving a dip inspired by this best French Dip sliders for a savory companion.
Serving suggestions
- Cut into 12 sliders and arrange on a platter with small bowls of raspberry jam and maple syrup for dipping.
- Serve alongside crispy oven fries, a simple green salad, or coleslaw to balance the richness.
- For brunch, add a side of scrambled eggs or a fruit salad for a full spread.
- Plate individually with a small ramekin of jam and a sprig of parsley for color.
Presentation tip: dust the powdered sugar right before serving so it doesn’t melt into the buns.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool sliders to room temperature before refrigerating.
- Reheat (oven): Preheat oven to 350°F (175°C). Place sliders in a baking dish, cover loosely with foil, and warm 10–12 minutes or until heated through.
- Reheat (microwave): For a quick warm-up, microwave a single slider 20–30 seconds, but the bun won’t be crisp.
- Freeze: Wrap individual sliders tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
- Food safety: Don’t leave deli-meat sandwiches out more than 2 hours at room temperature (1 hour if over 90°F). Reheat to at least 165°F when reheating from cold.
Pro chef tips
- Even layering: Place half the cheese on the bottom to create a melty base; the top cheese seals in moisture.
- Egg-wash trick: The butter+egg brush gives glossy color and keeps the top from drying — but brush lightly to avoid sogginess.
- Avoid soggy sliders: If your deli meat is very moist, pat it dry with paper towels before layering.
- Tent foil properly: Make a loose tent so steam escapes and foil doesn’t stick to the buttery top.
- Scale-up: Use two 9×13 pans or double the recipe for larger crowds; adjust bake time only slightly if pans are crowded.
Creative twists
- Sweet-and-spicy: Add a thin smear of stone-ground mustard under the ham or a few slices of pickled jalapeño for heat.
- Vegetarian: Swap meat for grilled halloumi or marinated tempeh and add caramelized onions.
- Croissant Monte Cristo: Use buttery croissant dough or flaky croissants instead of Hawaiian rolls for a richer version.
- Gourmet: Swap Swiss for Gruyère and use smoked turkey for deeper flavor. Finish with a drizzle of aged balsamic instead of jam.
- Make it breakfast: Add a folded omelet layer or a thin slice of cooked bacon under the cheese to turn these into breakfast sliders.
FAQ
Q: How long does assembly and baking take?
A: Assembly is about 10 minutes; baking is 25 minutes. Plan for roughly 35–40 minutes total.
Q: Can I assemble these ahead of time?
A: Yes—assemble and cover the pan; refrigerate up to 24 hours. Brush with the butter-egg wash just before baking for best color and texture.
Q: Is the powdered sugar necessary?
A: It’s traditional and adds that sweet contrast, but you can skip it if you prefer savory-only sliders.
Q: Can I freeze before or after baking?
A: You can freeze baked sliders (wrapped tightly) up to 2 months. To freeze before baking, assemble and wrap tightly; when ready, thaw overnight and bake as directed (you may need a few extra minutes).
Q: Any allergy notes?
A: This recipe contains dairy, eggs, and gluten. For dairy-free, use a vegan butter and dairy-free cheese. For gluten-free, use certified gluten-free slider buns.
Conclusion
If you want an easy crowd-pleaser that balances savory deli meats, melty cheese, and a hint of sweetness, these baked Monte Cristo sliders are a reliable go-to. For alternate takes on Monte Cristo-style sliders, check out Monte Cristo Slider Sandwiches Recipe – Six Sisters’ Stuff, or compare baking methods with Easy Baked Monte Cristo Sliders with Hawaiian Rolls – Jennifer Cooks. For another home-cook-tested version and serving ideas, see Monte Cristo Sliders – The Country Cook.
Baked Monte Cristo Sliders
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with nonstick spray.
- Slice the Hawaiian rolls horizontally through the middle so you have one connected bottom slab and one connected top slab. Place the bottom halves in the prepared pan.
- Layer six slices of Swiss cheese evenly over the bottom half of the rolls.
- Add all 12 slices of ham in an even layer, then all 12 slices of turkey. Top with the remaining six slices of Swiss.
- Place the top halves of the rolls over the stack, aligning them with the bottom.
- In a small bowl, whisk together the melted butter, egg, and black pepper until combined.
- Brush the butter-egg mixture evenly over the tops of the sliders.
- Bake for 25 minutes, or until the cheese is melted and the buns are toasted. If the tops brown too quickly, tent loosely with foil.
- Remove from oven, sprinkle with powdered sugar, and serve warm with jam or maple syrup for dipping if desired.
