Make the most incredible Croque Monsieur Sliders by elevating your ham and cheese sliders with a bechamel-like sauce! These are served on the fluffiest Homemade Hawaiian buns and are loaded with taste and cheese!
Our most recent creation is a modern twist on the traditional ham and cheese slider—think of it as the hipper, more mature sister who spent time studying abroad in France! When paired with our incredible Homemade Hawaiian Rolls, these Croque Monsieur Sliders will enhance all you know about this classic slider! I promise you will enjoy them whether you prepare them as a game-day snack or to use up some leftover holiday ham!
Ingredients Needed For Croque Monsieur Sliders
- Hawaiian rolls are a classic that you can get at the shop in the orange bag, but trust me when I say that cooking them at home yields more fluffier, more delectable, and slider-perfect rolls!
- Ham: Either leftover or sliced deli ham tastes great!
- This raised ham and cheese slider is the ideal match for the combination of Gruyere and Parmesan cheese! While we advise staying with Gruyere, you could also use Swiss or replace the Parmesan with any firm, nutty cheese, such as Romano or Asiago.
- Milk, butter, flour, salt, and pepper are needed to make the creamy sauce!
- Dijon Mustard: To give the ideal kick and complement! Besides, ham and cheese wouldn’t be the same without mustard.
- Fresh Thyme: The ideal savory accent
How To Make Croque Monsieur Sliders
Cut the Rolls It only has to be a simple matter of cutting them in half after you have your Hawaiian rolls, ideally handmade.
Complete the Sliders A generous layer of gruyere cheese, an abundance of ham, and then an additional generous portion of gruyere cheese before spreading some Dijon mustard within the tops of your rolls and garnishing those exquisite sliders.
Make the Sauce This creamy sauce, which has a hint of Parmesan cheese added, is produced with milk and roux and is quite similar to béchamel sauce!
Bake after adding sauce!
Top with that rich, creamy sauce, sprinkle some fresh thyme on top, and bake those magnificent Croque Monsieur Sliders!
Until they’re lusciously gooey! Sweet buns, savory ham, cheese, and a creamy, cheesy sauce with a hint of savory thyme combine to create the ultimate combination.
Recipe Tips
The greatest rolls are homemade!
Naturally, make do with what you have, but I promise that making your own Hawaiian Rolls is far superior. This is due to the fact that our handmade version produces rolls that are noticeably fluffier than those found in stores. Although you may use any other favorite dinner roll, the Hawaiian Rolls‘ sweetness truly makes the slider as a whole.
Grate the cheese fresh.
Always grate everything fresh if you want it to melt with your cheese the best. This is because cheeses that have been pre-shredded have anti-clumping chemicals added, which prevents them from melting as well as cheese that has been shredded by hand.
What is the number of sliders?
You may, of course, still use my original Hawaiian Rolls recipe, which calls for preparing 15 rolls. When I know I’m going to use them for sliders, I double the recipe and make twelve rolls. If you’re purchasing them from a store, they come in packs of twelve.
As good the next day!
Expert advice: The following day, reheat them in the skillet and use the leftovers to make pressed Croque Monsieur sliders!
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Croque Monsieur Sliders
Make the most incredible Croque Monsieur Sliders by elevating your ham and cheese sliders with a bechamel-like sauce! These are served on the fluffiest Homemade Hawaiian buns and are loaded with taste and cheese!
Sliders
- 12 Hawaiian Rolls
- 1 lb ham sliced
- 3 cups gruyere cheese 12 oz (shredded)
- 1/4 cup Dijon mustard
Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons flour 34 g
- 2 cups milk 2%
- 1/3 cup Parmesan cheese shredded
- 2 teaspoons fresh thyme
- 1/8 teaspoon ground pepper
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard
- Cut the rolls in half, separating the bottom and top halves, and place the bottom halves in a large baking dish.
- Arrange the Sliders in Layers: Partially top the bread with half of the Gruyere cheese, then a layer of sliced ham, and lastly the remaining cheese. Rolls with ham and cheese layers should be topped with rolls that have been infused with Dijon.
- Oven Prep: Set the oven’s temperature to 350°F.
- To make the sauce, place the butter in a small pot and set it over medium heat. When the butter melts, add the flour and stir to make a roux. After a thick, slightly browned roux forms, gradually whisk in the milk a small amount at a time while bringing the mixture to a mild boil.
- Stir in the dijon mustard, salt, pepper, thyme, and Parmesan cheese after adding all of the milk. After mixing well, reduce heat to medium and simmer for an additional three to four minutes.
- Pour the sauce gently over the top of the rolls, then bake. Bake for fifteen minutes.
- Have fun!
Keepsake
These may be kept in the refrigerator for up to two days, however this may change if you’re using leftover ham.
Warm up again
These are really delicious when warmed in a skillet with butter and then gently pushed to create a pressed grilled slider, as we discovered. Go crazy and prepare more fresh sauce to drizzle over!
Roll Substitutions: Although the sweetness of the Hawaiian rolls makes them the greatest, you may use standard dinner rolls or your preferred store-bought kind. However, I promise that if you haven’t tried our Hawaiian Rolls yet, they really do make a big difference!
Ham: Slice thinly leftover holiday ham or thinly sliced supermarket ham.
Cheese: You may use hard cheeses like romano or asiago for the Parmesan and Swiss for gruyere. You should always shred your own for the finest melt!
Milk: We usually use 2%, but you can also use whole milk or even half-and-half to get a richer, thicker sauce.
Dijon: Use the mustard variety that you prefer.
Plan Ahead
Prepare the sliders the day before, wrap the entire baking sheet in plastic wrap or foil, and refrigerate. When it’s time, remove the tray from the refrigerator to allow it to come to room temperature before preparing the sauce.