Pull apart Monte Cristo sliders take the classic French-inspired ham and cheese sandwich, dip it in a sweet custard, and griddle it until golden brown. These are perfect for parties, game days, or a fun family dinner, offering a delightful mix of savory and sweet with every bite.
Ingredients
- 12 slider buns (e.g., King’s Hawaiian or brioche), split
- 12 slices (about 340 g / 12 oz) Swiss cheese
- 12 slices (about 340 g / 12 oz) deli ham
- 1/2 cup (115 g) unsalted butter, melted
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (60 g) powdered sugar, for dusting
- 1/2 cup (120 ml) raspberry or strawberry preserves, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Place the bottom halves of the slider buns in the prepared dish. Layer half of the Swiss cheese slices over the buns, then top with all the ham slices, folding to fit. Add the remaining Swiss cheese slices, then place the top halves of the buns over the filling.
- In a medium bowl, whisk together the melted butter, eggs, milk, Dijon mustard, vanilla extract, nutmeg, and salt until well combined.
- Pour the custard mixture evenly over the sliders, making sure to coat the tops and let it seep down between the buns. Let the sliders sit for 10 minutes to absorb the custard.
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 5-10 minutes, until the tops are golden brown and the cheese is melted. The internal temperature of the ham should reach 165°F (74°C) as a safe minimum, according to USDA FSIS guidelines.
- Let the sliders rest for 5 minutes before serving. Dust with powdered sugar and serve warm with raspberry preserves on the side.
Tips
- Substitutions: You can use turkey or chicken instead of ham, and Gruyère or provolone in place of Swiss. For a lighter version, use low-fat milk and reduce the butter to 1/4 cup (60 g).
- Don’t skip the rest: Letting the assembled sliders sit for 10 minutes before baking allows the custard to soak into the buns, giving them that signature Monte Cristo texture.
- Common mistake: Over-soaking the buns can make them soggy. Stick to the 10-minute rest; if you’re in a hurry, you can skip it, but the texture will be less custardy.
- Make ahead: Assemble the sliders and pour the custard, then cover and refrigerate for up to 8 hours. Bake as directed, adding 5 minutes to the covered baking time.
Serving Suggestions
Serve these sliders as a main course with a simple green salad or a bowl of tomato soup. They also shine as an appetizer at parties—just pull them apart and let guests help themselves. For a brunch spread, pair them with fresh fruit and mimosas (for adults of legal drinking age, please drink responsibly).
Variations
- Turkey and Cranberry: Swap the ham for sliced turkey and use cranberry sauce instead of raspberry preserves.
- Ham and Cheese Classic: Skip the powdered sugar and preserves for a savory version; add a pinch of cayenne to the custard for a kick.
- Vegetarian: Use roasted portobello mushrooms or grilled eggplant instead of ham, and keep the cheese.
Storage and Reheating
Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through and the cheese is melted again. The microwave works for a quick fix, but the buns may become soft and less crispy.
Frequently Asked Questions
Can I use a different type of bread? Yes, you can use dinner rolls, brioche buns, or even croissants. Just adjust the baking time if the bread is larger or smaller.
What if I don’t have Dijon mustard? You can substitute with yellow mustard or omit it entirely. The mustard adds a subtle tang, but the sliders will still be delicious without it.
How do I prevent the bottoms from getting soggy? Make sure to grease the baking dish well, and don’t let the assembled sliders sit too long before baking. Also, baking uncovered for the last few minutes helps crisp the tops and evaporate excess moisture.
Can I freeze these sliders? Yes, you can freeze the assembled, unbaked sliders for up to 1 month. Thaw overnight in the refrigerator, then bake as directed, adding extra time to the covered bake.
Is the powdered sugar necessary? It’s traditional for Monte Cristo sandwiches, but you can skip it if you prefer a savory version. The preserves are also optional, but they add a classic sweet-tart contrast.
Can I make these in a slow cooker? Yes, you can layer the sliders in a slow cooker, pour the custard over, and cook on low for 2-3 hours. They will be softer and more bread-pudding-like.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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