Rebecca's husband, Chad, falls into that small category of folks in the world who do not like eggs. This can make morning breakfast casseroles and bakes a challenge! A few years back, when Rebecca and Chad visited and stayed with their good friends living in California, their thoughtful host - aware of Chad's egg aversion - made these Monte Cristo Slider Breakfast Sandwiches. Not only is this sweet and savory little sandwich delicious, this recipe also provides a change of pace for your morning crowd breakfast bake if you feel stuck in a rut of French Toast and Egg Casseroles. Maybe change something up this year for your Christmas morning and go with these Monte Cristo Slider Breakfast Sandwiches!
| Servings: 4-6 |
Prep: 10 minutes
|
Cook: 30 minutes |
Ingredients
- 1 package King's Hawaiian Rolls
- 1/2 cup raspberry preserves
- 1/2 lb deli turkey, sliced
- 1/2 lb deli ham, sliced
- 6 slices Swiss cheese slices
- 1/4 cup butter, melted
- 1/2 teaspoon Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 1 Tablespoon mayonnaise
- 1-2 Tablespoons powdered sugar, for garnish
- Maple syrup, for serving
Instructions
- Preheat the oven to 325F. Prepare a 9 x 13 baking dish.
- Slice rolls horizontally (keeping them connected) and place the bottom half of the rolls in the baking dish, keeping the rolls in the paper tray that comes with the packaging
- Spread raspberry preserves on top of the bottom half of the rolls
- Layer with turkey, ham, and cheese
- In a small bowl, whisk together the melted butter, Worcestershire sauce, Dijon mustard, and mayonnaise. Drizzle and, using a pastry brush, spread a thin layer on the inside of the top half of the rolls, then place on top of the sliders in the pan.
- Drizzle and, using a pastry brush, spread the remaining butter mixture on the top of rolls
- Cover baking dish with foil and bake for 15-20 minutes, then remove foil and bake another 10 minutes until tops of rolls are golden brown and the cheese is fully melted
- Remove from oven, garnish with powdered sugar, and use the paper tray to lift the rolls out of the baking dish to a cutting board
- Use a chef's knife to slice into 12 individual sandwiches, and serve with maple syrup on the side
Rebecca's Notes
- You can prepare everything through Step 4 in advance (even the night before), then simply make your butter mixture and spread on the inside and outside of top layer of rolls just before baking
- The original recipe (linked below) includes egg in the butter mixture for spreading inside the top rolls. This creates a creamier, hollandaise-style sauce, and is trying to replicate the French toast nature of the classic Monte Cristo sandwich. It is great this way, too!
- If you can get your hands on lingonberry jam, give it a go in place of the raspberry preserves. This will offer a tarter, Scandinavian twist that feels very fitting at Christmas time.
- This would make a great breakfast after your Thanksgiving meal, too! Use your leftover cranberry sauce in place of the raspberry preserves and your roasted turkey in place of the deli turkey.
- Feeding a crowd? Easy! Double up and bake 2 trays at once.
- Recipe inspired by Six Sisters' Stuff, linked HERE. Photo courtesy of the same.