Bacon Monte Cristo Sliders

Bacon Monte Cristo Sliders


8 slices bacon
12 dinner rolls (I use King's Hawaiian butter rolls)
6 oz. deli turkey
6 oz. deli ham
6 oz. Swiss cheese
2 tbsp. butter, melted and cooled slightly
2 eggs
1/2 tsp. prepared mustard
1/16 tsp. salt
1/16 tsp. pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
24 slices jarred hot jalapeño slices


Preheat oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.

Line bacon slices in a large skillet on medium heat. Cook until brown, about 8-12 minutes (depending on the desired crispiness). Turn over bacon several times during cooking to attain even browning. Remove and drain on layers of paper towels. Allow to cool slightly. Cut each strip into 3 pieces. Set aside.

Divide the turkey, ham, Swiss cheese into 12 equal portions each (eyeball...does not have to be exact). Slice dinner rolls in half horizontally. Place the bottom half on the prepared baking pan. Layer each dinner roll as follows: a divided portion of the turkey and ham; two slices of bacon; top with a divided portion of cheese. Cover with the top half of the dinner roll.

In a medium bowl, whisk eggs, butter, mustard, salt, pepper, onion powder, garlic powder. Generously brush egg wash onto the tops of the dinner roll. Allow egg wash to soak for 2 minutes. Pour any remaining egg wash over rolls using a brush to spread evenly onto the tops of the rolls. Garnish each roll with two slices of jalapeños.

Spray a large foil with cooking spray. Cover baking dish with foil, greased side down. Bake 20 minutes. Uncover and bake for 10 additional minutes.

Makes 12 servings.