When it comes to #SliderSunday recipes, these Traeger Monte Cristo Sliders hit the sweet spot—literally. They’re savory, cheesy, sweet, and totally indulgent. Made with King’s Hawaiian rolls, Bar S shaved smoked ham, and Cabot Seriously Sharp Cheddar cheese, this recipe transforms the classic diner Monte Cristo sandwich into a backyard crowd-pleaser. Cooked on the Traeger Flatrock griddle and finished on the Traeger grill, these sliders are layered with flavor and perfect for game day, brunch, weeknight dinners, or family gatherings.
Intro: Sliders for Every Occasion
Here in Colorado, I cook outdoors on my Traeger year-round, no matter the weather. There’s something special about stepping into the backyard, firing up the Flatrock, and making a meal that everyone wants to gather around. That’s what makes these Traeger Monte Cristo Sliders so perfect—they work for nearly any occasion. On game day, they’re a hit as an easy, handheld snack that guests can grab between plays. On a weeknight, they’re simple enough to pull together while wrangling the kids, yet still feel a little indulgent. And for brunch? Forget fancy spreads—this is the kind of recipe that makes brunch memorable, whether you’re serving it mid-morning or making breakfast-for-dinner.
The combination of French toast-style bread, smoky ham, sharp cheddar cheese, powdered sugar, and grape jelly is comforting and fun at the same time. These sliders deliver on flavor, but they also bring people together. That’s what Slider Sunday is all about—sharing food that makes everyone smile, no matter the day of the week.
A Twist on the Classic Monte Cristo Sandwich
The Monte Cristo is a sandwich that’s always been about balance—sweet meets savory, crispy meets gooey. Typically served at diners or special brunch spots, it’s not something you’d think to cook at home often. But making Monte Cristo sliders on the Traeger changes all of that. By using King’s Hawaiian rolls, you get soft sweetness that complements the savory layers of cheese and ham. Cabot’s Seriously Sharp Cheddar slices bring rich, bold flavor that melts beautifully. And the Bar S smoked ham rounds everything out with a little salt and smokiness.
When you cut this giant sandwich slab into sliders, you suddenly have the perfect serving size for sharing. The sliders look impressive on a platter but are easy to grab and enjoy—making them a great fit for tailgates, potlucks, or backyard brunches.
Why Monte Cristo Sliders on the Traeger Work So Well
Cooking sliders on the Traeger Flatrock and finishing them on the Traeger grill makes all the difference. The griddle ensures that the custard-dipped rolls develop a golden-brown crust without getting soggy. The grill’s indirect heat melts the cheese slowly and evenly, locking in flavor without overcooking the bread.
This combination of methods creates sliders that are crispy on the outside, gooey on the inside, and warm all the way through. That’s why these Traeger Monte Cristo Sliders work not just as a brunch option but also as a game day snack or even a fun dinner idea when you want something unique but still easy.
Key reasons this recipe works:
- The Traeger Flatrock griddle creates the perfect French toast-style bread layer.
- The Traeger grill finishes everything with gentle, even heat.
- King’s Hawaiian rolls add signature sweetness.
- The powdered sugar and grape jelly make the dish feel special, while balancing the savory layers.
The Inspiration Behind This Recipe
As a dad, teacher, and cookbook author, I’m constantly looking for ways to bring restaurant-quality food into my own backyard in a way that’s approachable and fun. My twins love sliders—they’re kid-friendly, the portions are perfect, and they make mealtime feel exciting. The Monte Cristo has always been a favorite of mine, but I wanted to adapt it into something I could serve to a crowd without spending all day in the kitchen.
This slider version is the answer. It lets me enjoy the nostalgic flavors of a Monte Cristo sandwich while keeping things easy. Whether I’m cooking for my family on a weeknight, putting together a brunch spread, or feeding friends during football season, this recipe never disappoints. It’s proof that you don’t need to go to a diner to enjoy a Monte Cristo—you just need your Traeger and a few simple ingredients.
Ingredients for Traeger Monte Cristo Sliders
To build these Traeger Monte Cristo Sliders, you’ll need:
- 1 package King’s Hawaiian rolls (sliced into two sheets)
- 4 large eggs
- 1 cup heavy cream
- 1 package Cabot Seriously Sharp Cheddar cheese slices
- 1 package Bar-S deli shaved smoked ham
- 2 tbsp Cabot Creamery butter
- Powdered sugar, for dusting
- Grape jelly, for serving
Step-by-Step Process for Monte Cristo Sliders
1. Prepare the Rolls
Keep the King’s Hawaiian rolls whole and slice in half horizontally to create a top and bottom sheet.
2. Make the Custard
In a shallow pan (a Cambro works great), whisk together the eggs and heavy cream until smooth. This will be your French toast-style batter.
3. Heat the Traeger Flatrock
Set your Flatrock griddle to medium heat and melt a generous amount of Cabot butter on the surface.
4. Dip and Cook the Bread
Dip both halves of the rolls in the custard, making sure they’re well coated. Place them on the hot griddle and cook until golden brown on both sides.
5. Build the Sliders
While the second side is cooking, layer slices of Cabot cheddar cheese onto the bread. Sizzle the Bar-S smoked ham directly on the griddle until it frizzles, then pile it onto the cheese. Add more cheese if you like extra gooey sliders.
6. Finish on the Traeger Grill
Place the sliders onto a foil-lined baking sheet. Move them to your Traeger grill at 350°F and bake until the cheese is fully melted and the sliders are heated through.
7. Dust and Serve
Sprinkle with powdered sugar, slice into individual sliders, and serve with grape jelly on the side for dipping.
Why the Traeger Flatrock and Traeger Grill are Perfect for Sliders
These Traeger Monte Cristo Sliders work because the equipment does the heavy lifting. The Flatrock creates an evenly browned French toast-style base, while the grill ensures the cheese melts to perfection. Cooking outdoors also keeps the mess out of your kitchen and gives you that smoky Traeger flavor you just can’t replicate indoors.
For a dish that feels like diner food, it’s amazing how well it translates to backyard cooking. Whether you’re serving them hot off the grill for brunch or keeping them warm for game day, they taste just as good in the backyard as they would in a restaurant.
Alternate Slider Recipes You’ll Love
If you enjoyed these Traeger Monte Cristo Sliders, try these other slider and handheld recipes from my site:
- Smoky Asian Fusion Meatball Sliders
- French Toast Ham & Cheese Sliders
- Bison Sliders
- Tex Mex Pulled Pork Eggrolls
Products Featured in This Cook
- Traeger Flatrock Griddle
- Traeger Woodridge Grill
- King’s Hawaiian Sweet Rolls
- Cabot Seriously Sharp Cheddar Cheese
- Cabot Creamery Butter
- Bar-S Smoked Ham
Final Thoughts on Traeger Monte Cristo Sliders
If you’re looking for a recipe that feels both nostalgic and exciting, these Traeger Monte Cristo Sliders are it. They’re perfect for Slider Sunday, but they’re just as good for Saturday brunch, a Tuesday night dinner, or a Sunday football spread. Sweet, savory, cheesy, and smoky—they check all the boxes.
Sliders like these remind me why I love backyard cooking so much. They’re approachable enough to make any day of the week, but impressive enough to wow guests. They’re also flexible—serve them with chips on game day, with fruit at brunch, or just with a side salad for dinner. However you plate them, they’re guaranteed to disappear quickly.
So fire up your Traeger, grab a pack of King’s Hawaiian rolls, and try these Monte Cristo sliders for yourself. They’re a recipe worth repeating again and again.
Monte Cristo Sliders
Equipment
- Traeger Flatrock griddle
- Traeger grill (for finishing bake)
- Large shallow pan or Cambro for dipping
- Foil-lined sheet pan (lightly greased)
- Spatulas / tongs
- Knife and cutting board
Ingredients
- 1 12-count package King’s Hawaiian Sweet Rolls, kept whole and sliced horizontally into two sheets
- 4 large eggs
- 1 cup heavy cream or whole milk
- 8 –10 oz Bar-S deli shaved smoked ham
- 8 –9 slices Cabot Seriously Sharp Cheddar enough to cover the sheet
- 2 Tbsp Cabot butter plus more as needed for the griddle
- Powdered sugar for dusting
- ½ cup grape jelly for serving
Instructions
- Prep the rolls: Keep the rolls together as a slab. Using a serrated knife, slice horizontally to create a top and bottom sheet.
- Preheat: Set the Traeger Flatrock to medium. Melt 2 Tbsp butter across the cooking surface. Preheat your Traeger grill to 350°F for finishing.
- Make the custard: In a shallow pan/Cambro, whisk eggs and heavy cream until smooth.
- Dip the bread: Quickly dip the bottom sheet of rolls into the custard, coating both sides without soaking through.
- Griddle to golden: Place the dipped sheet onto the buttered Flatrock. Cook until the first side is deeply golden, flip, and toast the second side. Repeat with the top sheet of rolls.
- Cheese layer: While the bottom sheet finishes, cover it with Cabot cheddar slices edge-to-edge.
- Frizzle the ham: On an open area of the Flatrock, cook the shaved ham briefly until the edges sizzle and curl. Pile the hot ham evenly over the cheese. Add a second layer of cheese if you love it extra melty.
- Assemble: Place the top sheet of toasted rolls over the ham and cheese to form one slab.
- Finish on the Traeger: Transfer the slab to a greased, foil-lined sheet pan. Bake on the Traeger at 350°F for 8–10 minutes, until the cheese is fully melted and the sliders are heated through.
- Serve: Dust the tops with powdered sugar. Slice into 12 sliders and serve hot with grape jelly for dipping.
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