Monte Cristo Sliders
These Monte Cristo Sliders are easy to make and packed with classic, sweet and savory ham and cheese flavor. They’re the perfect addition to any breakfast or holiday spread. Assemble them the night before and pop them into the oven in the morning for a stress-free meal everyone will love.
A Monte Cristo is a classic for good reason. Layered with ham, turkey, and Swiss, then dipped into an egg batter and fried, it’s the ultimate sandwich. They’re delicious, but a time commitment, so these Monte Cristo Sliders are the perfect shortcut solution that’s best to assemble the night before. Packed with the same flavors but simpler to make, these mini sandwiches are ideal for holiday breakfasts and brunches, entertaining, and any cozy gathering.
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Sweet Hawaiian rolls get layered with sliced deli meat, cheeses, and juicy pineapple, then baked to golden custardy perfection. Topped with powdered sugar and jam, these Monte Cristo Sliders are an irresistible savory-sweet creation. Effortless yet elevated, this recipe is one that disappears before my eyes whenever I serve it to my family at home in Kentucky.
If you like the flavors in this brunch dish, be sure to try our Ham and Cheese Casserole and Ham and Cheese Panini, too.
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple ingredients. With an easy process and just a handful of ingredients, whip up these no-fuss and affordable sliders anytime, in no time.
- Perfect for holidays, brunches, or entertaining. Made in one pan, easy to prep in advance, hearty and delicious, these are idea for serving a crowd.
- Can be prepped ahead. I like to think of these Monte Cristo Sliders almost like an overnight breakfast casserole — assemble the sliders ahead of time for easy baking right before guests arrive.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- King’s Hawaiian Rolls: The sweet, soft and fluffy base to hold these sliders together.
- Mayonnaise: Rich and tangy.
- Deli Turkey Breast & Ham: The tasty meat filling – ham is classic but turkey works well too.
- Swiss Cheese and Cheddar Cheese: Nutty and delicious for that melty cheese pull.
- Pineapple: Sweet and fruity, finely chop these so you get a little in each bite.
- Tomatoes: Fresh and ripe for flavor and a pop of color.
- Eggs: The binder to give the sliders a custard-like texture.
- Evaporated Milk, Half & Half or Whole Milk: For extra richness.
- Salt: Season generously, always.
- Powdered Sugar and Raspberry Jam: The perfect sweet garnish.
Tools You’ll Need
How To Make Monte Cristo Sliders
- Working on a large cutting board, slice the Hawaiian sweet rolls horizontally into a top slab and bottom slab, keeping the rolls connected.
- Spread a thin, even layer of mayonnaise on both inside slabs. Lay the bottom layer in a 12×10-inch baking dish.
- Evenly layer the sliders in this order: turkey, Swiss cheese, pineapple, tomato, ham, and cheddar cheese. Place the top slab on top of the sliders, mayonnaise side down.
- Press firmly, then wrap tightly in plastic wrap. Place a baking sheet or heavy pan on top. Refrigerate 12-24 hours.
- Preheat oven to 350°F. Unwrap the sliders. Slice into individual sliders and slightly separate.
- In a small bowl, whisk eggs, milk, and salt until fully combined. Slowly pour over the sliders.
- Cover with foil. Bake 30 minutes. Remove foil and bake an additional 15-20 minutes, until tops are golden brown and eggs completely set. Rest 5–10 minutes before serving. Lightly dust with powdered sugar and serve with raspberry jam.
Expert Tips
- Prep ingredients ahead for easier assembly. Get everything ready in advance and set up your ingredients so assembly is quick and streamlined.
- Avoid overcooking. Bake the sliders until they’re just cooked through. The middle should be set and no longer jiggly, the top should be golden brown, and the edges should start pulling away from the sides of the pan. But don’t over-bake, or they’ll be dried out.
- Customize flavors. Use your favorite add-ins or toppings based on your preferences. Try different meats or cheeses, and add or omit garnishes. Some options are gruyere cheese, Monterey Jack, or adding a tangy condiment like Dijon mustard.
- Serve fresh. These are best enjoyed straight from the oven for the best texture.
- Make sure you weigh the sliders down in the fridge with a heavy pan. This will help their layers to compress and bake evenly in the oven once the custard is added.
- Cover with foil the first half of baking, then uncover the second half. This helps the custard to cook through, then removing the foil allows the buns to nicely toast on top.
What To Serve With Monte Cristo Sliders
These sliders are delicious on their own but pair nicely with some of these favorites to make them a heartier meal.
- Green Goddess Salad or simple green salad
- Creamy Cucumber Salad
- Fruit Salad
- French fries or Crispy Parmesan Potatoes
- Ranch Roasted Potatoes or simply roasted veggies
Storage
Store leftover Monte Cristo sliders in an airtight container, or wrapped in plastic wrap or foil, in the fridge for up to 3 days. To reheat, warm them in a 350° covered with foil for about 10-15 minutes until warmed through.
Freeze sliders for an easy meal at a later date. Store in an airtight container or zip-top bag, or wrapped in foil, in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat as instructed above.
You can make these sliders ahead of time, too. Prep and assemble them up to a day in advance, then cover and store in the fridge (but don’t add the egg mixture or they’ll be soggy). When ready to cook and serve, add the milk and egg mixture then bake away.
Frequently Asked Questions
You can try different deli meats and cheese combinations. Canadian bacon and honey roasted turkey would be delicious, and any melty cheese like mozzarella, meunster or provolone would work nicely. You can change up the flavor of jam to garnish, too.
We recommend eating them fresh, right after baking for the best flavor and texture. But leftovers keep well in an airtight container in the fridge for up to 3 days.
Definitely — just double the recipe ingredients and bake on two sheet pans.
More Easy Slider Recipes
Monte Cristo Sliders
Ingredients
- 12 ounce package King's Hawaiian Rolls
- 1/2 cup mayonnaise
- 1/2 pound thin-sliced deli turkey breast
- 6 slices Swiss cheese
- 1 cup pineapple tidbits drained well and finely chopped
- 2 Roma tomatoes cut into 12 slices
- 1/2 pound thin-sliced deli ham
- 6 slices cheddar cheese
- 4 large eggs
- 1/2 cup evaporated milk, half-and-half, or whole milk
- 1/2 teaspoon salt
- Garnish: powdered sugar and raspberry jam
Instructions
- Working on a large cutting board, slice the Hawaiian sweet rolls horizontally into a top slab and bottom slab, keeping the rolls connected.
- Spread a thin, even layer of mayonnaise on both inside slabs. Lay the bottom layer in a 12×10-inch baking dish.
- Evenly layer the sliders in this order: turkey, Swiss cheese, pineapple, tomato, ham, and cheddar cheese. Place the top slab on top of the sliders, mayonnaise side down.
- Press firmly, then wrap tightly in plastic wrap. Place a baking sheet or heavy pan on top. Refrigerate 12-24 hours.
- Preheat oven to 350°F. Unwrap the sliders. Slice into individual sliders and slightly separate.
- In a small bowl, whisk eggs, milk, and salt until fully combined. Slowly pour over the sliders.
- Cover with foil. Bake 30 minutes. Remove foil and bake an additional 15-20 minutes, until tops are golden brown and eggs completely set. Rest 5–10 minutes before serving. Lightly dust with powdered sugar and serve with raspberry jam.
Notes
- Store leftover sliders in an airtight container, or wrapped in plastic wrap or foil, in the fridge for up to 3 days. Reheat at 350° covered with foil for about 10-15 minutes until warmed through.
- Freeze sliders for an easy meal later. Store in an airtight container or zip-top bag, or wrapped in foil, in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat as instructed above.
- Make these sliders ahead of time — prep and assemble up to a day in advance, then cover and store in the fridge (but don’t add the egg mixture or they’ll be soggy). When ready to cook and serve, add the milk and egg mixture then bake.
- Prep ingredients ahead for easier assembly. Get everything ready in advance and set up your ingredients so assembly is quick and streamlined.
- Avoid overcooking. Bake the sliders until they’re just cooked through. The middle should be set and no longer jiggly, the top should be golden brown, and the edges should start pulling away from the sides of the pan. But don’t over-bake, or they’ll be dried out.
- Customize flavors. Use your favorite add-ins or toppings based on your preferences. Try different meats or cheeses, and add or omit garnishes. Some options are gruyere cheese, Monterey Jack, or adding a tangy condiment like Dijon mustard.
- Serve fresh. These are best enjoyed straight from the oven for the best texture.
- Make sure you weigh the sliders down in the fridge with a heavy pan. This will help their layers to compress and bake evenly in the oven once the custard is added.
- Cover with foil the first half of baking, then uncover the second half. This helps the custard to cook through, then removing the foil allows the buns to nicely toast on top.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
