Sweet little sliders, inspired by the classic Monte Cristo. These make a delicious party eat. You can prepare a whole sheetpan at once, and serve a crowd in 30-minutes or less. Feel free to swap out the blackberries for jam only. Though the addition of the blackberries here is divine.
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I prepped these sliders for a low-key summer afternoon lunch. Loved how I didn't have to do anything more than pile some pre-sliced deli meat atop sliders, then quick-bake until the cheese was melted.
By the time the sliders were ready to eat, all dishes had been washed and dried, the table set for eaters and powdered sugar ready to garnish these tasty little morsels.
Mentioned below, but worth a repeat. A little bit of spice added to these slicers is divine. I used Amish Raspberry-Jalapeno Jam but this Hot Pepper Peach Jam from Stonewall Kitchen would be equally divine. You could also stir a bit of diced jalapeno in there, if spicy jam is hard to find.
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Food Photography Geek-Out Moment
These images were shot with a Canon 5D Mk III paired with a Canon 24-70 f/2.8 --by far, the most I use versatile lens I own. When I think that I once hesitated over the sticker price, it makes me laugh. Because that lens is perfect for everything. From up-close macro shots with my food, to food video and even outdoor lifestyle shots, the 24-70 is the most reliably perfect lens in my arsenal. Worth every penny.
The backdrop is a sheet of aluminum, purchase from Lowe's for around $30. I then steel wooled, spray-painted and steel-wooled a few light layers of paint to perfect the rustic look. You can watch me create one of these backdrops here.
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Baked Monte Cristo Sliders with Blackberry Jam
YIELD: 12 sliders | 30 minutes
- 12 slider buns or 1 pack Hawaiian rolls
- 1/3 cup honey
- 1/3 cup shredded coconut
- 1 1/2 cup shredded swiss or gruyere cheese
- 1.5 lbs deli ham, shaved
- 1/2 cup raspberry, strawberry or blackberry jam (I used this spicy version)
- 1 pint blackberries
- 1/4 cup powdered sugar
Heat oven to 375°F.
With a basing brush, schmear honey atop each bun. Sprinkle with coconut.
Cut buns in half, top bottom half of buns with cheese, ham, and a second sprinkling of cheese.
Melt jam in a small bowl. Spoon atop sandwiches. Top with blackberries. (Alternately, you can stir the blackberries into the bowl, for easy spooning).
Place just the bottoms of each roll on a baking sheet. Bake for 9 minutes, then add top of the rolls to the sheetpan, face up. Bake an additional 5 minutes, or just until the cheese is melted. Press the top buns on each sandwich. Sprinkle with powdered sugar before serving.