Monte Cristo Sliders

This recipe makes a lot of sliders to feed a crowd, but can be halved or quadrupled to make as many as you need.  They're full of classic Monte Cristo flavors with a crispy, buttery coating to mimic that deep-fried flavor.  Enjoy at your next party!

Monte Cristo Sliders

Ingredients

• 2 packages Sweet Hawaiian dinner rolls (12 rolls per package)
• 24 slices deli turkey
• 24 slices deli ham
• 2 sticks butter
• 2 Tbsp. Worcestershire sauce
• 1/4 cup mayonnaise
• 1/4 cup dijon
• 1/4 cup raspberry jam
• 24 slices havarti, or other mild cheese
• powdered sugar, for garnish

Serves 24
Cook time: 30 minutes

Melt butter in small sauce pan or in microwave, add Worcestershire sauce to butter.  Pour 1/4 melted butter in bottom of two disposable aluminum pans.  Keeping rolls together (do not pull apart), slice down the middle to create two "sheets" of tops and two "sheets" of bottoms.  
Place bottoms in pan with butter.  Spread mayonnaise and mustard on bottoms and shingle on half the cheese, top with turkey slices, and then shingle on remaining cheese.  Spread the tops with the raspberry jam and close sandwiches up.  Pour remaining melted butter over tops; then cover with parchment paper and wrap with aluminum foil.  Place a dish or tray just large enough to cover the rolls on top (some thing that will fit inside of the aluminum pan....possibly another disposable aluminum pan) and then place a heavy item like a cast iron skillet or cans of tomatoes, or even a brick wrapped in foil to press the sandwiches down.  Sandwiches can be cooked immediately or stored in refrigerator for a few days until needed.
When ready to serve, preheat oven to 350 and bake hot browns, covered, for 25 minutes; uncover and let cook another 5 minutes.  Allow to cool for a few minutes, then remove carefully to platter.  Slice hot browns according to scored marks for rolls and you'll have 24 individual Monte Cristo sliders.  ​Sprinkle with powdered sugar and serve immediately.