Croque Monsieur Sliders
Croque Monsieur Sliders are a French-inspired twist on the classic ham and cheese sandwich, layered with creamy béchamel, savory ham, and nutty Gruyère, baked until bubbly and golden. Perfect for brunch, game day, or a Parisian-style dinner party.
Equipment
- Serrated Bread Knife
- Quarter-sheet pan lined with nonstick aluminum foil
Ingredients
Béchamel Sauce
- 2 Tablespoons (1 ounce) unsalted butter
- 2 Tablespoons (0.625 ounces) all-purpose flour
- 1 cup (8 ounces) whole milk
- 1 Tablespoon Dijon mustard
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 package 12-count Savory Butter Hawaiian Rolls
Croque Monsieur Sliders
- 12 count package buttery savory Hawaiian rolls (See Tip 1)
- 1 cup Béchamel sauce (from above), divided
- 1 cup (4 ounces) Gruyère cheese, divided (See Tip 2)
- 6 slices (about 6 ounces) thinly sliced deli ham, cut in half and folded to fit (See Tip 3)
- Optional garnish: minced chives, minced parsley or cracked black pepper
Instructions
Béchamel Sauce
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is lightly golden brown. Gradually whisk in the milk, smoothing out any lumps. Cook and whisk until the mixture thickens, about 3–4 minutes. Stir in Dijon mustard, salt, and pepper. Set aside. (See Tip 4)
Croque Monsieur Sliders
- Preheat the oven to 375°F. Line a quarter-sheet pan with nonstick aluminum foil or parchment paper.
- Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally using a serrated knife. Keep the rolls connected. Place the bottom half of the rolls in the prepared quarter-sheet pan.
- Spread half of the Béchamel evenly over the bottom slab of rolls. Sprinkle on half of the Gruyère cheese. Layer the sliced and folded ham, evenly spacing to cover each slider roll.
- Place the top slab of rolls on and gently press down. Spread the remaining Béchamel over the top surface. Sprinkle with the remaining Gruyère cheese.
- Bake at 375°F for 15 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
- Let rest 3–5 minutes before pulling the sliders or slicing into individual sliders. Serve warm with a simple green salad and thin frites (French fries) (See Tip 4).
- Yield: 12 Croque Monsieur Sliders (See Tips 5 and 6)
Video
Tips/Notes
-
- Hawaiian rolls come in two varieties: sweet and buttery, savory. My preference is to use the buttery savory because the filling is savory. You can, however, use the sweet Hawaiian rolls. It's a matter of preference.
- You can substitute Swiss cheese for the Gruyère cheese.
- I used deli black forest ham in this recipe, but I have used deli honey ham in the past. Both work well.
- The Bèchamel sauce can be made in advance and stored, covered in the refrigerator for up to 2 days. If refrigerated, warm slightly before applying the Béchamel to the slider rolls to make it easier to spread.
- For a Paris bistro experience, I like to serve the sliders with a simple green salad, frites, and a glass of white wine.
- While the sliders are best served fresh, any leftovers can be covered and refrigerated for up to 3 days. Reheat at 325°F until warmed through.
Nutrition
Calories: 96kcalCarbohydrates: 5gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 257mgPotassium: 90mgFiber: 0.2gSugar: 1gVitamin A: 106IUVitamin C: 0.01mgCalcium: 115mgIron: 0.3mg
Tried this recipe? Add me to Google's Preferred Sources above.
