Monte Cristo Style Breakfast Sliders
A yummy brunch finger food- these sliders are made Monte Cristo style, featuring thick slices of carving board ham & tangy gruyere cheese, a sifted powder sugar finish, and sweet raspberry preserves for dipping.
- 1 dozen Sweet Hawaiian Rolls
- Thick Deli Sliced Ham
- Dijon Mustard
- Gruyere Cheese sliced
- 2 Eggs
- 1/4 cup Milk
- Raspberry Preserve for dipping
- Powdered Sugar for garnish
Start by cutting each dinner roll in half.
Spread a generous amount of dijon mustard on the inside of each half.
Add several pieces of ham and gruyere cheese to the bottom half of the roll. ( I cut my ham and cheese to fit my roll.)
Place the top half back on to make a sandwich.
Next beat together your eggs and milk in a small bowl.
Dip the bottom half and top half of your slider in the egg mixture. Do not let it soak and get soggy.
Spray a heated skillet with non stick spray.
Grill your slider just as you would a grilled cheese. Until golden on both sides.
Top with powdered sugar.
If you prefer you can place the slider in a greased baking dish, and bake until golden and cheese is melted. Just skip dipping them in the egg mixture.
Serve and enjoy!