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a baking pan of golden Hawaiian sweet-roll sliders with folded ham and turkey, melted Swiss and a thin dark-red raspberry-jam layer visible inside, with a light uneven dusting of powdered sugar on the browned tops
Melissa Hart

Monte Cristo Hawaiian Roll Sliders

A thin egg-and-milk coating gives the roll tops a French-toast character without drowning the whole tray in custard. Ham, turkey and Swiss stay inside, with raspberry jam spread sparingly against the meat. This is the sweet-savory tray. Don't pour leftover egg wash into the pan, where it would turn the bottom into a breakfast casserole. The small dusting of sugar belongs on after baking so it stays visible instead of melting into the crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 6 oz thinly sliced deli ham
  • 6 oz thinly sliced deli turkey
  • 6 oz Swiss cheese sliced
  • 3 tbsp seedless raspberry jam
  • 1 large egg
  • 2 tbsp whole milk
  • 2 tbsp unsalted butter melted
  • 1 tbsp powdered sugar

Method
 

  1. Heat the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
  2. Layer on half the Swiss and the ham. Spread jam thinly over the ham, then add turkey, remaining Swiss and the top slab.
  3. Beat egg with milk and melted butter. Brush a thin even layer over the roll tops, letting it settle into the surface without pouring excess into the pan; discard unused egg wash.
  4. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 8 to 10 minutes until the egg coating is set and the filling reaches 165°F.
  5. Rest for 5 minutes, dust lightly with powdered sugar and cut into 12 sliders.