Baked Monte Cristo Sliders

For those of you who don't know what in the heck a Monte Cristo sandwich is, neither did I until Disneyland 2010. No I am not a regular at Disneyland or did I know anything about how amazing the food is, I just happened to order the Monte Cristo sandwich at the Cafe Orleans. And yes, it's ridiculously expensive.

Apparently, I thought it was pretty incredible because I rarely remember the food I order. Or maybe it was the fact that I ordered a savory sandwich that was dusted with powdered sugar and served with a side of raspberry preserves as a dip. Anyway, it doesn't really matter because I remember it was delicious.

And when I saw this recipe to make sliders, I knew I had to make them right away. In fact, I've made them twice in a short period of time because I love them so much. I honestly can't wait to serve them at a family party.
And yes, you sprinkle each slider with powdered sugar and dip it into raspberry jam. And yes, it will be one of the best things you've ever eaten. The end.

Baked Monte Cristo Sliders
Adapted from Creme de la Crumb
12 savory or sweet dinner rolls
12 slices of deli ham
12 slices of deli turkey (optional, ham alone works just fine)
12 slices of swiss cheese
1/4 cup (4 Tbsp.) butter, melted
1/2 egg (whisk 1 egg, measure in tablespoons and use half)
1 Tbsp. dijon mustard
1-2 tablespoons powdered sugar
raspberry preserves or jam

1. Preheat oven to 350 degrees F and lightly grease a 9x13 inch baking pan.
2. Slice rolls in half horizontally. Place bottom halves (side by side, touching) in your prepared baking pan. 
3. Distribute ham over the bottom half of the rolls. Next layer the turkey (if using), then swiss cheese. Top with the top halves of the rolls.
4. In a bowl, whisk together melted butter, egg, and dijon mustard. Pour mixture over rolls and use a pastry brush to spread over tops.
5. Cover loosely with greased foil (tent the foil so that it does not touch the tops of the rolls) and bake for 20 minutes. Uncover and bake for 10-15 minutes longer.
6. Sprinkle with powdered sugar and serve with raspberry preserves or jam.


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