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.
Servings: 12 servings
Calories: 294kcal
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 12x10-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
Storage:
- 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
Calories: 294kcal | Carbohydrates: 22g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 719mg | Potassium: 212mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 1mg
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