The ENTIRE family loooooves Disneyland. It is pretty much an obsession. As we’ve gotten older, we love Disney even more because we can appreciate all of the amazing food in the parks.
One of our favorite foods in Disneyland is the Monte Cristo Sandwich (you can find our copycat recipe for it here), but I thought I could make a lighter version that is almost as delicious as the original.
These are so simple to throw together and make a wonderful dinner. However, I wouldn’t mind eating these for breakfast either. Put a little raspberry jam with them, and my tastebuds will be singing.
If you have never tried a Monte Cristo from Disneyland, you need to stop what you are doing, and make these. They are absolutely delicious.
Could I use the egg on top, and not in the sauce:
I have only made this recipe using the egg in the sauce. When baked, it gives it a glazed texture. If yours is soggy, you may be basting it with too much egg.
You could baste the top of the sliders with egg, but we prefer to put it in the sauce, to allow the inside texture, to get that crisp texture.
What rolls work best for these Monte Cristo Slider Sandwiches?
We are not paid to say this, but I think all the sisters can agree that Kings Hawaiian Rolls work best for this recipe. They are sweet, buttery, and come baked together, which is perfect for a good slider recipe.
If you have never tried their rolls, we highly recommend them. We even have them plain for Sunday dinners, because they are better than homemade rolls to me. They are so flaky and delicious. They work great for this recipe.
More Family Favorite Meals like these Monte Cristo Slider Sandwiches!
- French Dip Crescents
- Beef Stuffed Crescent Rolls
- Ham, Egg and Cheese Roll-Ups
- Ham and Pineapple Roll-Ups
- Stuffed Pizza Rolls
Monte Cristo Slider Sandwiches Recipe
Ingredients
- 12 sweet dinner rolls
- ½ cup raspberry preserves
- ½ pound deli turkey, sliced
- ½ pound deli ham, sliced
- 6 slices Swiss cheese slices, halved
- ½ cup butter, melted and divided
- 1 egg, beaten
- ½ teaspoon Worcestershire sauce
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon mayonnaise
- ½ Tablespoon powdered sugar, for garnish
Equipment
Instructions
- Preheat oven to 325 degrees F.
- Spray a 9 x 13 inch baking dish with nonstick cooking spray.
- Slice rolls horizontally (keeping them connected) and place in the bottom of prepared baking dish.
- Spread raspberry preserves on top of the bottom half of the rolls.
- Layer with turkey, ham and cheese.
- In a small bowl, whisk together 1/4 cup melted butter, egg, Worcestershire sauce, dijon mustard and mayonnaise. Spread mixture on the inside of the top half of the rolls and place on top of the sliders in the pan.
- Brush remaining 1/4 cup melted butter on top of rolls.
- Bake for 15-20 minutes, or until the tops of the rolls are golden brown and cheese is melted.
- Remove from oven, garnish with powdered sugar, cut into individual sandwiches and serve.
Notes
- We love to use Kings Hawaiian Rolls for this recipe. They are sweet, buttery, and come baked together, which is perfect for a good slider recipe.
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Your recipe sounds wonderful. I am going to make this for my book group this month. Just wondering though, can you tell me what the egg in the sauce does? Have you made it with and without the egg before? Thanks!
Hi Heather!
The egg just thickens the sauce and binds all the ingredients together. I’ve never tried it without the egg, but I’m sure it would work fine!
I was wondering the same thing. The sandwiches were delicious, but it seemed weird (and a little gross) to have egg in a spread that goes inside a sandwich. I looked at some similar recipes, and they all say to brush the egg/mustard sauce on the top of the sandwiches, not the inside of the buns. Next time I’ll either skip the egg or put the sauce on the top.
The egg was weird for me as well. Absolutely get it as a regular Monte Cristo is dipped in egg then fried. But after 20 minutes my inside sandwich was soggy from the egg spread.
This recipe will be perfect for my granddaughter’s graduation party next weekend! Thanks for the recipe.
Best of luck with your Granddaughter’s graduation!! Fun family time!!
Can the Monte Cristo sliders be made the day before and then baked the next day?
Can this recipe be made the night before and cooked the next day? Would that be a bad idea with that egg mixture?
We haven’t ever tried making it the day before. With the egg mixture, it may get a little soggy – so we recommend making it day-of!
We would recommend making these day-of for best results!
The sauce on this sandwich with the cheese, jam and turkey/ham is unbelievable. So so good, I need this sauce on everything now. Some comments said the egg sounded weird? I think it’s part of the magic that makes this sandwich amazing.
So so so good!!! There are a few comments about soggy bread from the egg mixture, but I didn’t find that at all. However, I think I may have used too much jam on the bottom—that was soggy for me. Next time I’m going to emit the jam and serve on the side to dip the sliders. These were a hit!! They are so easy and quick. Thank you for sharing!
Great recipe! These were well loved by everyone in the family.
Too much meat, couldn’t taste the cheese ( Swiss is kind of mild flavor.).
I adore Monte Cristo sandwiches! I can’t wait to try these!
Made this tonight – very delicious! I used half the mixed sauce in the middle and half on top Instead of the extra butter. Husband approved as well.
We made these for our family dinner tonight and they were a hit!! We skipped the Worcestershire sauce only because we didn’t have any in the fridge. We loved how fast and easy they were to make and clean up fast too. Simplest Sunday dinner we’ve made in a long time. We will definitely be making these sliders again!! 🤤😋
My husband and I absolutely loved this recipe! Thank you. Jam inside the roll is perfect!
I’ve made this as written twice, it’s now a family favorite! A couple of notes- I find the bottoms of the Hawaiian rolls are very moist when I remove them from the plastic bag and cardboard tray. This contributed to the sliders being a little soggy the first time (but still delicious enough to make again… and again 😋🙂). This time, after splitting the rolls, I put the bottom layer in the pan under the broiler for a few seconds, just long enough to lightly toast the bottom side. Then flipped and coated with raspberry preserves.
Even after liberally spreading egg mixture on top half, I have a good amount left over, same with the melted butter used on top. I’ve started saving the leftover egg mixture and butter. Along with the its of leftover meats and cheese, I use “toast bread” to make a Monte Cristo-ish treat in the same manner, just using bread instead of the rolls! Still yummy!
Thanks so much for this recipe!