Monte Cristo Sliders
Sweet, savory, and melty, these Traeger Monte Cristo Sliders are built on King’s Hawaiian rolls, dipped in a quick custard, toasted on the Traeger Flatrock, layered with Cabot Seriously Sharp Cheddar and Bar-S shaved smoked ham, then finished on the Traeger until gooey. Dust with powdered sugar and serve with grape jelly for the classic Monte Cristo vibe. Perfect for #SliderSunday, game day, or brunch-for-dinner.
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.
Video
Notes
Don’t soak: A quick dip in the custard prevents soggy bread—aim for a thin, even coating.
Even coverage: Trim or overlap cheese slices so the entire sheet is covered for maximum melt.
Work clean: Build the slab right on the griddle, then move to a foil-lined pan—easy transfer, easy cleanup.
Hold for a crowd: After baking, drop the Traeger to 225–250°F to keep sliders warm without drying out.
Make-ahead: Griddle the custard-dipped sheets and frizzle ham up to 4 hours ahead; assemble and bake right before serving.
Variations: Add turkey with the ham, swap in Swiss, or brush the tops with melted butter + a pinch of powdered sugar before baking for extra sheen.
Kid-friendly: Serve jelly on the side so everyone can control the sweet dip.
Leftovers: Reheat at 325°F for 6–8 minutes; avoid microwaving to keep the exterior toasty.