Lehman's's video: Monte Cristo Sliders with Crispy Herb Smashed Potatoes

These sliders might be a little different but they’re perfect for any get-together, and they go great with these crispy potatoes! This recipe along with many others can be found in our Sapphire Cookbook Collection which is available for purchase in-store and online. MONTE CRISTO SLIDERS: 1/2 lb. Thinly sliced deli turkey 1/2 lb. Thinly sliced honey ham 1/2 lb. Sliced provolone cheese 1/2 lb. Sliced white American or white cheddar cheese Raspberry preserves 1 (12 pack) Hawaiian sweet rolls 1 stick butter, melted 2 Tbsp. Sugar 1 Tbsp. Flour, heaping Powdered sugar Preheat oven to 350 degrees. Slice rolls open and place bottom half in baking dish. Fold 1 thin slice of turkey and 1 thin slice of ham onto each sandwich. Top with 1/2 slice of each cheese. Spoon raspberry preserve on top of cheese and put the tops of the rolls on. On the stove top, melt 1 stick of butter. Add sugar and flour and whisk until sugar is melted. Brush on top of sandwiches, covering the entire of the buns. Bake uncovered for 8-10 minutes. Serve warm with powdered sugar dusted on top. POTATOES: 12 small red potatoes 3 Tbsp. Olive oil 1/4 c. Butter 3/4 tsp. Salt 1/4 tsp. Pepper 3 Tbsp. Minced fresh chives 1 Tbsp. Minced fresh parsley Shredded cheddar cheese Sour cream or Ranch (optional) Preheat oven to 450 degrees. Place potatoes in large saucepan. Add water to cover. Bring to a boil. Reduce heat, cook uncovered for 15-20 minutes or until tender. Drain. Drizzle oil over bottom of cookie sheet. Arrange potatoes over oil. Using a potato masher or large cup, flatten potatoes. Pour butter over potatoes and sprinkle with salt and pepper. Roast 20-25 minutes or until golden brown. Top with cheese, chives, and parsley. Serve with sour cream or ranch if desired.