Monte Cristo Sliders Recipe (2024)

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Sweet and Salty Monte Cristo Sliders are the ultimate party food!! Just like their name-sake, but as an appetizer.

These Monte Cristo sliders are as good as they are EASY to make, similar to our Ham and Cheese Sliders and Buffalo Chicken Sliders.

Mini Monte Cristo Sandwiches

I LOVE a good Monte Cristo sandwich! When we saw the recipe for these mini sliders we knew we had to try them.

What’s not to love about a salty/sweet sandwich on a fluffy roll dusted with powdered sugar? Their smaller slider size makes it easy to just have one or two as an appetizer or more for a full meal.

We know this recipe with be a huge hit with all of your holiday and/or party guests!

How to Make Monte Cristo Sliders

1. ROLLS. Remove rolls from packaging, and without separating them, use a serrated knife to slice in half horizontally. Repeat with second package. Place both bottom portions of rolls side-by-side in a lightly sprayed, foil lined, 9×13 baking pan.
2. LAYER. Evenly layer ham, then turkey, then cheese slices over the rolls. Place the top portion of the rolls over the cheese layer.
3. DRESS + BAKE. In a bowl, whisk together melted butter, egg and dijon mustard until well combined. Evenly pour over the tops of rolls, covering each one. Tent a piece of foil over the rolls, making sure the foil does not touch the tops of the rolls. Bake at 350 for 20 minutes. Remove foil and continue baking for 10 more minutes.
4. COOL. Remove from oven and cool for 15 minutes before removing rolls from pan. Dust with powdered sugar and serve immediately.

Recipe Tips

Change up with different meats and cheese.Just fill with your favorite meats/cheeses of choice. You also do not need to use deli sliced meats, although they are easier to work with.

Often served with a raspberry sauce/jam, you can serve this with your sliders or serve it plain.

Of course you can use store bought, but these sliders are amazing served with our homemade Raspberry Dip that we use for our Monte Cristo Sandwiches

In a saucepan add:

• ½ cup sugar
• 1 TBSP cornstarch
• ¼ cup cold water
• ¼ cup lemon juice

Mix, then add 2 cups of fresh or frozen Raspberries. At this point, add more sugar to taste if you want it sweeter. Bring to a boil. Continue to boil for 2 min. stirring constantly.

Storing Info

Make ahead of time if you need it. Just assemble everything together but stop before pouring the egg/butter/dijon mustard mixture on top. Keep the sandwiches covered in the fridge for up to a couple of days. When you’re ready to serve them, make theegg/butter/dijon mustard mixture and pour it on top, pop them into the oven to bake, and serve!

STORE any extra sandwiches in the fridge for 2-3 days and FREEZE for up to 2-3 months. Wrap the sandwiches with plastic wrap then cover with aluminum foil for best results.

When REHEATING leftovers you can microwave those that were refrigerated unwrapped for 20-30 seconds, but if frozen we recommend removing the plastic wrap, wrapping in foil and reheating in the oven on low temperature until warmed.

For more party appetizers check out:

• Mini Grilled Cheese Sandwiches
• Southwest Egg Rolls
• Ham and Cheese Roll Ups
• Fried Egg Rolls
• Chicken Parmesan Sliders