These Monte Cristo Sliders are what dreams are made of. Soft brioche rolls stuffed with turkey, ham, brie and raspberry jam… yes, please!
These little puppies are perfect for brunch gatherings, watching sports games, a fulfilling appetizer or an easy weeknight family meal. The mix of sweet and savory is completely addicting, so make sure to whip up a couple batches for larger parties.
If you’re a fan of these bad boys, other crowd pleasers you might enjoy include my Whipped Feta Dip, Air Fryer Chicken Wings or these Banh Mi Sheet Pan Nachos.
MONTE CRISTO HISTORY:
This American sandwich is a variation of the French Croque-Monsieur. Classic cookbooks from the 1930’s to 1960’s actually referred to this masterpiece as a “French Sandwich” or “French Toasted Cheese Sandwich”. There are several varieties throughout the US. They can be dipped in an egg batter, others are grilled, while some are served open-faced with preserves on the side. For this recipe, I decided to do a combo of all three!
HOW TO MAKE MONTE CRISTO SLIDERS:
Split twelve St Pierre Slider Rolls in half, horizontally, making sure to keep each side intact. Next, slather the bottom half with a generous amount of mayonnaise and the top half with raspberry jam. The mayo helps keep these sliders moist, while the jam gives them a sweet and tart essence.
Next we pile on the meats!
You can use whatever you prefer here, mix and match as you see fit. I opted for a layer of honey glazed turkey, then a layer of maple glazed ham. I simply LOVE this combo for these sliders.
The final layer is a hefty serving of glorious cheese.
Similar to the meats, you can use whatever cheese you enjoy most. Swiss is a traditional cheese you’ll find served in restaurants. To kick things up a notch, I chose to use creamy, salty, tangy Brie.
This final step takes these over the top!
I create an egg wash by whisking together melted butter, eggs and dijon mustard. I dip each half in the wash before placing them in a buttered cast-iron skillet. By doing this, the end results are a crusty, French toast exterior. Let the bottom half sizzle in the skillet for a minute or so, then dip the tops in the egg wash and then place them on top of the Brie cheese layer. Tent with foil and bake. Poof, done!
Place them on a cooling rack for at least 10 minutes before serving.
If you leave them in the cast iron skillet to cool, the sliders will continue cooking. Simply take two spatulas and place them on opposite sides of the sliders and lift them evenly. Make sure to scrape up all that caramelized Brie cheese in the skillet. SO GOOD. Oh, and don’t forget to sprinkle the tops with powdered sugar before serving!
OTHER RECIPES YOU MIGHT ENJOY:
Pickle Juice Crispy Fried Chicken Sandwich
The Easiest Classic Spinach Dip
Eat The Rainbow Bagel Sandwiches (VIDEO)
- 1 package St Pierre Brioche Slider Rolls
- Raspberry Jam, as needed
- Mayonnaise, as needed
- ¼ lb Thinly-Sliced Honey Turkey
- ½ lb. Thinly-Sliced Maple Ham
- ½ lb. Brie Cheese, sliced
- 1 tbsp. Butter
- Powdered Sugar, as needed
- ¼ cup Butter
- 2 Eggs
- 1 tbsp. Dijon Mustard
- Preheat oven to 350F and preheat a cast iron skillet on the stove to medium-high.
- Remove rolls from package and slice them in half horizontally. Slather the inner part of the bottom portion with mayonnaise and the inner part of the top portion with raspberry jam.
- Layer the bottom portion with turkey, ham and brie cheese.
- Melt ¼ cup of butter and whisk together with dijon mustard and two eggs. Pour onto a plate large enough to fit the rolls in.
- Coat all sides of the preheated skillet with 1 tbsp. Butter. Place bottom portion of the rolls into the egg mixture and then place them immediately in the cast iron skillet. Dunk the top portion of the rolls (raspberry jam side-up) into the egg mixture and then flip and place raspberry-side down over the brie cheese layer. Heat the sliders in the skillet for 1 minute.
- Lightly tent the sliders with foil and transfer them from the stove to the oven. NOTE: Spray the inside of the aluminum foil with cooking spray, or it will stick to the top of the rolls. Bake for 20 minutes, then remove foil and continue to bake for another 10 minutes.
- Remove from the oven and transfer sliders from the cast iron skillet to a cooling rack. Cool for 10 minutes before slicing. Dust with powdered sugar just before serving.
NOTES ON THESE MONTE CRISTO SLIDERS:
- Raspberry jam is a classic preserve that’s served with these sliders, however, other flavors that taste phenomenal include apricot, blackberry and apple.
- If the foil touches the sliders while cooking, it will stick to the tops. This is why I suggest spraying the interior of the foil with cooking spray or melted butter before tenting.
- We’ve tested this recipe with Swiss and Havarti, but definitely enjoy Brie the best!
This post is sponsored by St Pierre Bakery. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER:
Leave a Reply