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While a traditional Monte Cristo is pretty much a sandwich made on french toast, I decided that sweetness of the King’s Hawaiian bread would work perfectly for this.  And I also decided that sandwiches are too boring.  I wanted to do this dish a little bit differently. So I decided that Monte Cristo Roll Ups just made sense.  It only takes a few ingredients, and not a lot of time, so I think it is a great dish to add to your Spring brunch repetoire...Easter, Mother's Day or any old Sunday will do!  The key is SEEDLESS raspberry jam.  Ain’t nobody got time for all those seeds.  And you need a good gruyere – one that is salty and smells a little bit like feet.  Trust me, it makes this taste the best.  I “go pupule” over a feet-y gruyere.

A few things to note....  

- While King’s Hawaiian is known for its soft, fluffy amazingness, the roll up works better when you make the bread flat (less tearing).  

- These roll ups also make a great appetizer if cut up in to slices.  

- They can also be made ahead of time and just heated through the morning of.  They are the perfect mix of breakfast and lunch in one dish and are sure to be a crowd pleaser!


Original KING'S HAWAIIAN Sweet, Sliced Bread (about 8 slices)

1/4 cup seedless raspberry jam

1/2 pound black forest ham sliced from the deli

8 oz. good gruyere cheese, shredded

Powdered sugar, optional (for dusting once out of the oven)


1. Preheat oven to 350 degrees.

2. Roll out 8 slices of King's Hawaiian bread (to about 1/4" thick).

3. Spread on seedless raspberry jam.

4. Top with 2-3 TBSP of shredded gruyere cheese.

5. Add a piece of ham that is slightly smaller than the slice of bread.

6. Starting at the bottom, begin rolling up the sandwich away from you.

7. Place seam side down on a baking sheet.

8. Bake for approximately 10 minutes until the cheese is melted and the tops are golden brown.

9. Dust with powdered sugar if desired.