Monte Cristo Sliders: Sweet, Savory, and Seriously Addictive

These Monte Cristo Sliders are everything you love about the diner classic — melty cheese, layers of ham and turkey, buttery tops, and that signature dusting of powdered sugar — but in mini, party-friendly form. Served warm with a side of raspberry or strawberry jam, they strike the perfect balance between sweet and savory.

This recipe is ideal for brunches, game-day spreads, potlucks, or weeknight dinners that feel a little more special. And thanks to soft Hawaiian rolls, they come together quickly with maximum flavor.

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Why I Love This Recipe

The Monte Cristo sandwich has always been a guilty pleasure of mine, but these sliders make it way more approachable (and less messy!). They bake beautifully in one pan, can be prepped in advance, and feed a crowd without any flipping or frying.

The combination of salty ham, roasted turkey, and gooey Swiss cheese wrapped in a slightly sweet bun, topped with powdered sugar — it just works. And dipping it in jam? That’s where the magic really happens.

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Ingredients

• 12 Hawaiian rolls
• 12 slices deli-sliced ham
• 12 slices deli-sliced turkey
• 12 slices deli-sliced Swiss cheese
• ⅓ cup (76 g) salted butter, melted
• 1 egg
• ½ teaspoon black pepper
• 1 tablespoon powdered sugar, for topping
• Raspberry or strawberry jam, for dipping (optional but highly recommended)

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Notes & Variations

• Rolls: Hawaiian rolls give the perfect sweet base, but you can use any soft dinner roll or slider bun.
• Meat Options: Mix in crispy bacon or swap the turkey for roast chicken.
• Cheese Swap: Gruyère or provolone can stand in for Swiss for a different flavor.
• Jam: Raspberry is the classic, but try hot pepper jelly for a sweet-heat twist.

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How to Make Monte Cristo Sliders

Step 1: Prep the Pan

Preheat your oven to 350 °F (177 °C). Lightly spray a 9×13-inch baking dish with nonstick spray.

Step 2: Slice the Rolls

Keeping the rolls together, slice the entire package in half horizontally. Place the bottom halves into the baking pan.

Step 3: Layer the Filling

Place 6 slices of Swiss cheese over the bottom buns. Layer all the ham, then all the turkey. Add the remaining cheese slices on top. Finish with the top halves of the rolls.

Step 4: Make the Glaze

In a small bowl, whisk together the melted butter, egg, and pepper. Brush this mixture over the tops of the rolls.

Step 5: Bake

Bake uncovered for about 25 minutes, or until the cheese is melted and the tops are golden brown. If they start to brown too quickly, tent with foil.

Step 6: Finish & Serve

Let cool for a few minutes. Sprinkle with powdered sugar and serve warm with raspberry or strawberry jam on the side for dipping.

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Tips for Success

• Use parchment paper under the rolls for easier cleanup.
• Let it rest for 5 minutes after baking to help the cheese set before slicing.
• Cut with a serrated knife for clean slider portions.
• Serve warm — that gooey cheese and sweet-savory combo is best hot from the oven.

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Serving Suggestions

These sliders shine as:

• A brunch showstopper alongside fruit salad and this beer cheese dip
• A party tray with other finger foods like these cheesy chicken sliders
• A fun twist for family dinner night with this Dorito casserole for extra indulgence
• Game day fare next to totchos

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More Recipes You Will Love

• Easy Cheesy Chicken Sliders with Marinara Garlic Butter
• How I Turned a Classic Sandwich Into the Ultimate Cheesy Hot Dip
• This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
• These Totchos Are My Favorite Party Food Hack – Tater Tot Nachos for the Win
• This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut

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Final Thoughts

These Monte Cristo Sliders are proof that party food can be both nostalgic and next-level. With layers of melty cheese, deli meats, sweet rolls, and a sprinkle of powdered sugar, every bite is an indulgent blend of flavors. They’re easy to prep, fun to serve, and always a hit.

Give them a try, and don’t forget the jam — it’s the finishing touch that brings the whole thing together.

— Jason Griffith, ChefManiac.com