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Alt text: “Close-up of a flaky, golden-brown croissant sandwich layered with melted cheese, sliced turkey, crispy bacon, fresh arugula, and a creamy herb sauce, resting on a wooden board.”

Croissant Sandwich

A flaky, buttery croissant sandwich warmed to perfection, filled with quality deli meat, cheese, and fresh veggies, using a simple 90-second warming trick for irresistibly crisp layers.
5 from 1 vote
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Course: Breakfast, Brunch, Lunch
Cuisine: American, French
Keyword: Best croissant sandwich recipe, Croissant sandwich bread, Croissant sandwich chicken, Croissant sandwich near me, Croissant sandwich recipe lunch, Croissant sandwich recipes, Croissant sandwich vegetarian, Easy croissant sandwich
Prep Time: 5 minutes
Cook Time: 2 minutes
Croissant Warming: 1 minute
Total Time: 8 minutes
Servings: 2 sandwiches
Calories: 450kcal
Cost: $6

Equipment

  • 1 Sharp serrated knife (For cleanly slicing croissants)
  • 1 Toaster or oven (To warm croissant (90 seconds))
  • 1 Timer (Essential for the 90-sec trick)
  • 1 Small spatula (For spreading condiments)
  • 1 Cutting board (To assemble sandwiches safely)

Ingredients

  • 2 Day-old croissants - Room temperature
  • 1 tablespoon Butter - Softened for brushing or garlic-butter mix
  • 100 g Quality deli meat - Turkey ham, or chicken
  • 2 slices Cheese - Swiss Gruyère, or mozzarella
  • 2–4 leaves Lettuce - Washed and dried
  • 4–6 slices Tomato - Ripe medium thickness
  • 1 tablespoon Dijon mustard - Or mayo herb mayo, or mashed avocado

Instructions

  • Heat whole croissant in toaster or oven for 90 seconds
    “A top-down composition on a white marble cutting board: three mini croissants arranged in a triangle, each brushed with a glossy honey-butter glaze. To the upper left, a small white bowl filled with honey-butter and a wooden dipper; to the upper right, a plate stacked with sliced cheddar cheese. Soft daylight accentuates the buttery drips on the pastry.
  • Let croissant rest 1 minute, then slice horizontally with serrated knife
    “An overhead view of a foil-lined sheet pan. Two croissant halves on the left are open-faced: each layered with thinly folded ham and a square of pale yellow cheese. To the right, two whole croissant tops sit untouched, their buttery sheen highlighted by warm kitchen light.”
  • Brush cut sides with softened butter or garlic-butter and mustard
    “A bird’s-eye shot of the same wooden board divided into two rows. The top row shows three croissant tops generously packed with whipped cream cheese and lettuce. The bottom row presents three matching croissant bottoms topped respectively with thick tomato slices, a stack of crispy bacon, and neatly fanned avocado slices, each on a bed of lettuce.”
  • Evenly layer cheese and deli meat on the bottom croissant half
  • Top with lettuce and tomato, press gently, cut diagonally, and serve
    “A top-down view of a dark striped wooden board lined with five golden-brown croissant sandwiches. From left to right: the first is filled with melted cheese and sautéed onions; the next two hold turkey, lettuce, tomato and crispy bacon; the fourth has turkey and tomato; the fifth is bacon and lettuce. The flaky layers glisten under soft, natural light.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 450kcal (23%) | Carbohydrates: 30g (10%) | Protein: 20g (40%) | Fat: 28g (43%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 65mg (22%) | Sodium: 800mg (35%) | Potassium: 200mg (6%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 800IU (16%) | Vitamin C: 4mg (5%) | Calcium: 200mg (20%) | Iron: 2.5mg (14%)
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