If you love a classic croque madame but want something easier (and perfect for sharing), these Croque Madame Sliders on Hawaiian Rolls are the answer. Sweet, fluffy Hawaiian rolls are layered with smoky ham, nutty Gruyère, and a creamy homemade béchamel, then baked until melty and golden. Each slider is finished with a silky egg on top for that signature croque madame moment—rich, cozy, and irresistibly indulgent.
These sliders are perfect for brunch, holiday breakfasts, or a casual dinner that feels a little special without being complicated.
Why You’ll Love This Recipe
- Classic flavors, simplified – All the richness of a croque madame, made slider-style
- Perfect for entertaining – Easy to bake all at once on a sheet pan
- Sweet & savory balance – Hawaiian rolls pair beautifully with salty ham and cheese
- Brunch-worthy – Topped with eggs for that iconic French café feel
Ingredients
For the Sliders
- 12 Hawaiian rolls (kept connected)
- ¾ lb sliced ham (Black Forest or smoked ham works best)
- 2 cups shredded Gruyère cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons melted butter
For the Béchamel Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
For Topping
- 6–12 eggs (depending on how many sliders you want topped)
- Fresh thyme or parsley, for garnish
How to Make Croque Madame Sliders
1. Make the Béchamel
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until lightly golden. Slowly whisk in the milk until smooth and thickened. Season with nutmeg, salt, and pepper. Remove from heat.
2. Assemble the Sliders
Preheat oven to 350°F (175°C).
Slice the Hawaiian rolls in half horizontally and place the bottom half in a greased baking dish or sheet pan.
Spread Dijon mustard evenly over the rolls. Layer with ham, then sprinkle generously with Gruyère cheese. Spoon béchamel sauce over the cheese. Place the tops of the rolls back on and brush with melted butter.
3. Bake Until Melty
Cover loosely with foil and bake for 15 minutes, then uncover and bake another 8–10 minutes, until the tops are golden and the cheese is fully melted.
4. Add the Eggs
While sliders bake, fry or bake eggs to your preferred doneness (classic croque madame uses sunny-side-up eggs). Once sliders are out of the oven, carefully place one egg on top of each slider.
5. Garnish & Serve
Finish with fresh thyme or parsley and serve immediately while warm and gooey.
Tips for Success
- Gruyère substitute: Swiss cheese works well if needed
- Make-ahead option: Assemble sliders (without eggs) up to 6 hours ahead and refrigerate
- Extra crispy tops: Broil for 1–2 minutes at the end—watch closely
- Serving idea: Cut into individual sliders and serve on a large platter for brunch
Croque Madame Sliders on Hawaiian Rolls
- Total Time: 50 minutes
- Yield: 12 SLIDERS 1x
Description
These croque madame sliders are made with sweet Hawaiian rolls, layers of ham and melty Gruyère cheese, and a rich homemade béchamel sauce. Baked until golden and gooey, then topped with fried eggs and fresh chives, they’re the perfect indulgent brunch or breakfast-for-dinner recipe.
Ingredients
For the Sliders
-
12 Hawaiian rolls (kept connected)
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¾–1 lb sliced ham (Black Forest or smoked)
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2 ½ cups shredded Gruyère cheese
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2 tablespoons Dijon mustard
-
2 tablespoons melted butter
For the Béchamel Sauce
-
3 tablespoons butter
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3 tablespoons all-purpose flour
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1 ½ cups whole milk, warmed
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¼ teaspoon ground nutmeg
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½ teaspoon salt
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¼ teaspoon black pepper
For Topping
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12 large eggs
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Fresh chives, finely chopped
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Extra black pepper, to taste
Instructions
Make the Béchamel Sauce
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In a saucepan over medium heat, melt the butter.
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Whisk in the flour and cook for 1–2 minutes until lightly golden.
-
Slowly whisk in the warm milk, stirring constantly until smooth and thickened.
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Season with nutmeg, salt, and pepper. Remove from heat and set aside.
Assemble the Sliders
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Preheat oven to 350°F (175°C).
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Slice the Hawaiian rolls in half horizontally and place the bottom half on a rimmed baking sheet.
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Spread Dijon mustard evenly over the rolls.
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Layer ham evenly across the rolls, followed by shredded Gruyère cheese.
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Spoon béchamel sauce generously over the cheese.
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Place the tops of the rolls on and brush with melted butter.
Bake
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Cover loosely with foil and bake for 15 minutes.
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Remove foil and bake an additional 8–10 minutes, until golden and melted.
Add Fried Eggs
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While sliders bake, fry eggs to your liking (sunny-side-up recommended).
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Spoon a little extra béchamel over the baked sliders.
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Top each slider with a fried egg and sprinkle with chopped chives and black pepper.
Notes
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For extra cheesy sliders, add an additional ½ cup Gruyère on top before baking.
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Brioche rolls can be substituted if Hawaiian rolls aren’t available.
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These are best served immediately while warm and gooey.
- Prep Time: 25 MINS
- Cook Time: 25 MINUTES
- Category: BREAKFAST | BRUNCH | SANDWICHES
- Method: BAKED
- Cuisine: FRENCH-INSPIRED
Frequently Asked Questions
Can I make these without eggs?
Absolutely! They’ll be more like croque monsieur sliders—still delicious.
Can I use another roll?
Yes, but Hawaiian rolls add the perfect sweet contrast. Soft brioche rolls are a great alternative.
How do I store leftovers?
Store sliders without eggs in an airtight container in the fridge for up to 2 days. Reheat in the oven and add fresh eggs before serving.
Final Thoughts
These Croque Madame Sliders on Hawaiian Rolls are everything you love about the classic French dish—rich béchamel, melty cheese, savory ham—made easy and shareable. Whether you’re hosting brunch or craving something cozy and indulgent, this recipe is guaranteed to impress with minimal effort.
