Monte Cristo Sliders
Monte Cristo Sliders are filled with ham, chicken and swiss, topped with a mustard egg mixture that’s baked until everything is melty deliciousness. Then, it’s sprinkled generously with powdered sugar and served with raspberry preserves. A match made in heaven!
Servings: 20 sliders
Equipment
- 9x13 baking pan
Ingredients
Mustard Egg Topping:
- 8 Tablespoons unsalted butter melted
- 1 egg
- 2 Tablespoons Dijon mustard
The Sliders:
- 20 Hawaiian slider buns
- 6 Tablespoons mayonnaise
- ½ pound deli ham slices
- ½ pound deli chicken or turkey slices
- 20 2x2 slices Swiss cheese
Garnish:
- 1-2 Tablespoons powdered sugar
- Raspberry Preserves
Instructions
Mustard Egg Topping:
- In a small microwave safe bowl, melt 8 Tablespoons butter.
- Add egg and Dijon mustard. Whisk together and set aside.
- If sauce thickens, microwave for 10 seconds to re-melt butter.
The Sliders:
- Preheat oven to 350° F. Spray 9x13 baking sheet with non-stick spray.
- As a group, slice Hawaiian slider buns in half, lift off the tops (as a group), and set aside. Place slider bottoms (as a group) into a 9x13 baking sheet.
- Spread an even layer of mayonnaise (not spicy mayo) on the bottom half of each bun.
- Top with a layer of deli ham and a layer of deli chicken or turkey. Top with a slice of swiss cheese. Return tops of slider buns to the sandwich.
- Pour mustard egg topping over the tops of the buns until the sauce is gone. Spread with pastry brush as needed.
- Loosely cover with foil, so the foil does not touch the buns. Bake at 350° F for 20 minutes.
- Remove foil and bake for another 10-15 minutes or until cooked through and golden brown.
- Sprinkle with powdered sugar and serve with raspberry preserves.
Notes
To reheat, place sliders on a baking sheet, cover with foil, and bake at 350° F for 12 minutes.