These Monte Cristo Sliders are a scaled down version of one of my favorite sandwiches ever, made famous by the Blue Bayou Cafe at Disneyland. They are perfect for parties or a Mother’s Day brunch, and a great way to use up leftover ham or turkey from holiday dinners!
1 (12 count) package King’s Hawaiian Sweet Dinner Rolls
½ pound sliced turkey (I like the oven roasted kind from the deli)
½ pound sliced ham (I like the black forest kind from the deli or leftover ham from Christmas or Easter dinner)
½ pound sliced Swiss cheese
½ cup butter, melted
1 tablespoon flour
1 tablespoon dijon mustard
Powdered sugar for sprinkling over the tops of the sliders
Raspberry jam or blackberry preserves for dipping
Heat oven to 350 degrees. Lightly spray a 9×13-inch baking dish with cooking spray.
Without separating the King’s Hawaiian rolls, slice them in half horizontally and place the bottom half in the baking dish. There will be plenty of space between the rolls and the edges of the pan, or you could double the recipe and fit 24 sliders into one pan if you are serving a crowd.
Layer the turkey, then the ham, then the swiss cheese onto the rolls before placing the tops of the rolls back on.
In a small bowl, whisk together the melted butter, egg, flour, and dijon mustard, then brush it generously over the tops of the rolls. If there is space between the sides of the sliders and edges of the pan, I use a pastry brush to coat the sides of the rolls in some of this mixture.
Tent with foil and bake for 15 minutes. Remove the foil and let the sliders bake 10 minutes longer until the cheese is completely melted and the sliders are a deep golden brown on top.
Remove from oven and let the sliders cool for 10-15 minutes before slicing into individual portions. Dust with powdered sugar and serve with raspberry jam or blackberry preserves on the side for dipping.