Baked Monte Cristo SlidersThese Monte Cristo Sliders take everything you love about the classic diner-style battered and fried sandwich—savory ham, roasted turkey, melted Swiss cheese, and a hint of sweet raspberry preserves—and scale it up into an easy, pull-apart party batch. Baked on sweet Hawaiian rolls with a rich Dijon-butter glaze and dusted with powdered sugar, they are the ultimate sweet-and-savory comfort food.IngredientsThe Sliders:1 package (12 count) sweet Hawaiian slider rolls1/2 lb deli sliced black forest or honey ham1/2 lb deli sliced roasted turkey breast1.5 cups freshly shredded Swiss cheese (or Provolone)1/4 cup raspberry or strawberry preserves (for spreading)The Dijon-Butter Glaze:1/4 cup (1/2 stick) unsalted butter, melted1 tbsp Dijon mustard1 tsp Worcestershire sauce1 tsp maple syrup or honey1/2 tsp garlic powderThe Finish:1 tbsp melted butter (for brushing right after baking)Powdered sugar (for dusting, just like the classic diner version)InstructionsPreheat and Prep:Preheat your oven to 350°F (175°C).Line a 9×13-inch baking dish with parchment paper or spray it lightly with non-stick cooking spray.Slice the Rolls:Without pulling the individual rolls apart, use a long serrated knife to slice the entire sheet of Hawaiian rolls horizontally in half, separating the top buns from the bottom buns.Place the bottom slab of rolls into your prepared baking dish.Layer the Fillings:Spread a thin layer of the raspberry preserves evenly over the bottom buns.Layer half of the Swiss cheese over the preserves.Fold and layer the sliced turkey breast, followed by the sliced ham, creating a nice, even meat layer.Add the remaining Swiss cheese over the meats. Place the top slab of the Hawaiian rolls back onto the sandwiches.Mix and Brush the Glaze:In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, maple syrup (or honey), and garlic powder until smooth.Using a pastry brush, generously brush this savory glaze all over the tops and sides of the slider buns, letting it soak into the cracks.Bake:Cover the baking dish loosely with aluminum foil (this prevents the tops from browning too fast while the cheese melts).Bake for 15 minutes covered.Remove the foil and bake for another 5 to 8 minutes, until the tops are golden-brown and the cheese inside is completely melted and bubbly.Finish and Serve:Remove from the oven, brush the tops with that final tablespoon of melted butter for a glossy finish, and use a sharp knife to slice them into individual sliders.Dust lightly with powdered sugar right before serving to capture that classic Monte Cristo sweet-and-savory magic!Pro Tip: Serve these sliders with an extra side ramekin of warm raspberry preserves or maple syrup for dipping to take the flavor profile completely over the top!Would you like to pair these Monte Cristo sliders with some crispy tater tots or a fresh fruit salad?
Monte Cristo Sliders
