Baked Ham and Cheese Croissants
We haven't been able to get everything we wanted for our grocery pick ups lately, but we have been able to get croissants! I typically use these to prep make ahead sandwiches for my son to keep in the freezer for a quick, warm breakfast on the days we're not able to cook for him.
We had some ham in the refrigerator that we didn't have a meal in mind for, and had just picked up a dozen croissants and the thought of a lovely, toasty, melty baked ham sandwich sounded wonderful. This was a delicious, easy meal that we all really enjoyed!
The poppyseeds add a fun bit of crunch to this soft, flaky sandwich. And I loved the light bight of Dijon to brighten up the flavor. You can mix and match your protein and cheese flavors to use what you have on hand or your favorite flavor profile.
Baked Ham and Cheese Croissants adapted from Damn Delicious
1/2 cup unsalted butter, at room temperature
4 tablespoons Dijon mustard
2 tablespoon honey
Black pepper, to taste (a pinch)
9 buttery croissants, halved horizontally
18 thick slices ham
6-7 slices Lacey Swiss cheese, diagonally sliced
1 egg, beaten with 1/2 TBS water
2 teaspoons poppy seeds
- Preheat oven to 350 degrees.
- Blend the softened butter with the Dijon, honey, and a pinch of black pepper (to taste).
- Lay the bottom halves of all the croissants lined up on a large baking sheet. Spread about half of the mustard butter over the bottom halves of the croissants. Then distribute the ham and cheese slices over them.
- Distribute the remainder of the mustard butter spread over the insides of the top halves, and place tops on the sandwiches.
- Brush the tops of the croissants with the egg wash, and then sprinkle with the poppy seeds.
- Bake in the preheated oven for 15-18 minutes, or until sandwiches are toasted and cheese has fully melted.
- Serve warm.