Croissant Sandwich
Sofia Romano
@sofiaromanoeats
Prep
5 min
Cook
5 min
Total
10 min
Servings
2
Difficulty
Easy
Let's cook
Warm the croissants first
Split and warm the croissants in a 350°F oven for 4 minutes. A cold croissant is dense and slightly waxy; warm, it turns flaky again.
💡Four minutes in the oven transforms a shop-bought croissant.
Scramble softly
Melt the butter over low heat and stir the eggs constantly, pulling the pan off the heat now and then. Stop while still glossy.
Mustard the base
Spread a thin layer of Dijon on the bottom half. It cuts the richness of butter, cheese, and egg.
Layer and melt
Stack ham, eggs, and cheese, then return the open sandwich to the oven for 3 minutes until the cheese melts.
Close and press
Add the lid, press gently, and serve at once with chives and cracked pepper.
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📝 Tips, swaps, and make-ahead notes
Day-old croissants are actually preferable here, since they hold up better to the filling and revive well in the oven. Griddling the closed sandwich for a minute a side gives a croque-monsieur effect.
- •Vegetarian: Roasted mushrooms or avocado in place of the ham.
- •Sweet: Skip the savoury filling; fill with jam and mascarpone.
- •Make-ahead: Assemble cold, wrap, and bake at 350°F for 12 minutes.
Nutrition & Safety
Calories
582kcal
Protein
26g
Carbs
38g
Fat
36g
⚠️ Allergen & Safety Note
This recipe contains gluten, dairy and egg. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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