5-Ingredient Make-Ahead Monte Cristo Sandwich Breakfast Rolls that are ready to devour in 40 minutes. Yummy gooey melted cheese, ham, and jam rolled into puffy pastry makes the perfect breakfast all year-round.
Breakfast is a holiday tradition in my family. Every year, I make something different. This time it is these Monte Cristo Sandwich Breakfast Rolls –a party for your mouth and eyes!
I am putting a modern twist on the classic Monte Cristo Sandwich, which is a variation of the French croque-monsieur.
Monte Cristo is basically a fried ham and Swiss cheese sandwich that became popular between the 1930s and 1960s in the United States.
It is also known by other names such as as “French Sandwich”, “Toasted Ham Sandwich”, and “French Toasted Cheese Sandwich.” There are several different variations on the basic sandwich, as noted by Wikipedia.
Our version substitutes puffy pastry instead of bread, adds jam, and is baked. In addition, our Monte Cristo sandwich is shaped like cinnamon rolls or pinwheels! 🙂
I’m tellin’ ya: our Monte Cristo sandwich breakfast rolls scream celebration-made-easy! Literally, all you need are 5 ingredients: deli ham, Swiss cheese, jam, and puffy pastry.
What’s more, you can make it ahead, refrigerate, and then bake before serving.
That way, we can sleep in and wake up later, have breakfast, and open presents without stressing. Cool, huh?
Well, are you ready to learn how to make ahead the easiest and most delicious breakfast rolls ever?
HOW TO MAKE-AHEAD MONTE CRISTO SANDWICH BREAKFAST ROLLS
Start by preheating the oven to 375º F..
The Classic Monte Cristo Sandwich
This consists of ham and cheese between two slices of bread, which are next dipped in an egg batter and then either pan-fried or deep-fried.
Although some serve it with a sifting of powdered sugar on top and maple syrup or preserves, the simple version is basically savory rather than sweet.
Guess what? Its birthplace is… America! It’s suitable for any meal of the day.
Difference between Monte Cristo and Croque Monsieur
Both are ham and cheese sandwiches.
The main difference is that Monte Cristo is a fried American sandwich while Croque Monsieur is a French baked/broiled sandwich that also frequently contains béchamel sauce.
It’s older than Monte Cristo, which is believed to be a variation of Croque Monsieur.
Lastly, Monte Cristo is traditionally made with Swiss cheese, while Croque Monsieur uses Gruyère.
As you can see, Monte Cristo just got another fresh twist: these breakfast rolls.
I hope you make them and enjoy them as much as my family and I did. Most importantly, enjoy the season and time with your loved ones.
From my family and I to you, MERRY CHRISTMAS!
PIN AND ENJOY!
5-Ingredient Make-Ahead Monte Cristo Sandwich Breakfast Rolls
Ingredients
- 1 sheet store-bought puff pastry dough, thawed
- 4 tbsp jam I used cherry but you can use any berry preserve
- 9 slices deli smoked ham
- 9 slices Swiss cheese plus 1 cup shredded
- 1 tbsp fresh rosemary, chopped (optional)
- 1/4 cup 2% milk
Instructions
- Preheat oven to 375º F.
- Place a sheet of thawed puffy pastry dough on a floured surface. Spread on an even layer of jam, leaving an inch of room around the sides
- Layer ham on top, and then cheese. Sprinkle half of the chopped rosemary if desired. Roll up tightly, tucking the dough onto itself.
- Cut into slices about 1-inch thick and lay the rolls on a large cast-iron or small baking sheet, lined with parchment paper. Make sure to leave a small distance between them to let rise in the oven.
- Bake for 35 minutes or until golden brown. In a small saucepan over medium heat, combine 1 cup shredded cheese with milk, mixing just until cheese melts. Pour over rolls, sprinkle remaining rosemary, and serve while hot. Enjoy!
- Note: If desired, mix additional 1-2 tbsp jam with a few drops of water and heat in the microwave for 25-30 seconds and drizzle over baked rolls and cheese sauce.
Deb|EastofEdenCooking
The addition of fresh rosemary adds such a fabulous pop of flavor! This recipe would make for a great, fast dinner during this bust time of year.
Karen (Back Road Journal)
There is no doubt about it, my husband would love this dish. 🙂