1. Preheat a large skillet over medium heat and melt about 1 tablespoon of butter.
2. In a shallow bowl, whisk together the eggs, milk, Dijon mustard, and honey/maple syrup until smooth.
3. Slice your buns in half horizontally, keeping them intact so they don’t fall apart during dipping.
4. Layer the bottom half of each bun with ham, turkey, and Swiss cheese, then top with the other half of the bun.
5. Carefully dip each assembled slider into the egg mixture, allowing it to soak for about 10 seconds on each side, but not so long that the buns become soggy.
6. Place the dipped sliders in the hot skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted. Add more butter to the pan as needed.
7. Once cooked, transfer the sliders to a plate lined with paper towels to drain any excess butter.
8. Dust lightly with powdered sugar for that classic Monte Cristo touch—this step always makes me smile because it feels like a little secret indulgence.
9. Serve warm with a side of raspberry or strawberry jam for dipping.

I’ve learned over the years that the key to perfectly cooked sliders is patience and a steady eye on the pan. Too hot, and you’ll burn the bread before the cheese melts; too low, and you risk soggy buns. I usually keep my skillet at medium heat and trust my instincts from those many evenings spent cooking dinner between homework and bedtime stories.