Monte Cristo Brunch Sandwiches
Makes 12 servings
1 package (12-count) Hawaiian rolls
12 slices deli ham
12 slices deli turkey
6 slices Baby Swiss cheese 4 tablespoons Dijon mustard (divided)
1⁄4 cup (1⁄2 stick) butter, melted
1 egg
Raspberry or strawberry preserves for serving
Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with vegetable oil spray.
Remove the rolls in one piece from the package. Using a large serrated knife, slice the rolls in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Spread 2 tablespoons Dijon mustard on each slab.
Layer on the bottom slab half of the sliced cheese, all of the sliced ham, sliced turkey and then the remaining cheese. Replace the top half of the rolls.
In a small bowl, combine the melted butter with the egg and brush on top of the rolls.
Cover the baking dish loosely with foil, being careful not to let the foil touch the tops of the bread.
Bake in preheated oven 15 minutes. Remove foil and continue to bake another 10 minutes or until tops are nice and golden brown.
Cool slightly, then cut the sliders apart with a sharp knife. Serve with raspberry or strawberry preserves.