I'm an unabashed Francophile, and I can already hear the objections from my older French friends: "un croissant… ce N'EST PAS un sandwich!!" But even in Paris, more new wave restaurants are waking up to the possibilities of the croissant sandwich, and with good croissants and good ingredients, you can make something you could eat without shame streetside in Montmartre.
Ham, Poached Egg and Cheddar Croissants
Ham, egg, and cheese are pretty much the trifecta for breakfast sandwiches. This recipe uses cheddar, but man, I think Gruyère would go great here.
Ingredients
Method
- Heat oven to 300°F. Place croissants cut-side up on a sheet pan and warm for 5 to 7 minutes until lightly crisp at the edges, then keep loosely covered.
- Melt butter in a small saucepan over medium-low heat. Stir in flour for 1 minute, gradually whisk in 3/4 cup milk and simmer for 2 minutes until smooth and thickened.
- Remove sauce from heat and stir in cheddar, mustard and pepper until melted. Keep over the lowest heat, stirring occasionally and adding up to 2 teaspoons milk if needed to keep it spoonable.
- Heat oil in a skillet over medium heat and sear ham for 2 to 3 minutes per side until hot and browned at the edges. Bring poaching water and vinegar to a bare simmer in a wide saucepan.
- Crack eggs into four small cups and slide them separately into the gently simmering water. Poach for 4 to 5 minutes until whites are fully set, or longer for firm yolks; lift with a slotted spoon and drain well on a clean towel.
- Put one ham slice and one poached egg on each croissant bottom. Spoon one-quarter of the cheddar sauce over each egg and set the top on gently; serve immediately.
Bacon, Scrambled Egg and Pimento Cheese Croissants
There's a lot of bad pimento cheese out there, but making it yourself can yield great results. Bacon and scrambled eggs put this solidly in brunch territory.
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Ingredients
Method
- Heat oven to 400°F. Arrange bacon on a rack over a rimmed sheet pan and bake for 16 to 20 minutes until crisp, then transfer to a clean plate.
- Mix cheddar, cream cheese, chopped pepper and smoked paprika into a thick spread. Whisk eggs with sour cream, salt and black pepper until mostly smooth.
- Reduce oven to 300°F and warm the split croissants cut-side up for 5 minutes. Spread the pimento cheese over their bottom halves.
- Melt butter in a large nonstick skillet over medium-low heat. Add eggs and draw a spatula slowly across the pan for 4 to 6 minutes, forming soft curds, until set and 160°F.
- Divide scrambled eggs over the croissant bottoms. Break bacon slices only as needed to fit and add two slices to each sandwich.
- Set the croissant tops over the filling without pressing and serve while the eggs are warm and the bacon is crisp.
Sausage, Egg and Pepper Jack Croissant Boats
Croissants are just as good in baked sandwiches. This recipe uses DIY sausage meat, which comes together in seconds.
Ingredients
Method
- Heat oven to 350°F. Cut a shallow lid from the upper third of each croissant and gently remove enough soft crumb from the bottoms to create four pockets about 1/2 cup each, leaving the bases and walls intact; reserve the removed crumb for another use.
- Mix pork, sage, fennel, salt and pepper. Heat oil in a skillet over medium heat and cook the pork for 6 to 8 minutes, breaking it into fine crumbles, until browned and 160°F; drain and cool for 5 minutes.
- Whisk eggs with milk and scallions. Arrange croissant bottoms snugly in a baking dish, divide sausage and 2 ounces Pepper Jack between the pockets, then slowly divide the egg mixture over the filling.
- Scatter the remaining ounce of cheese over the pockets. Cover loosely with foil and bake for 18 minutes, then uncover and bake for 7 to 10 minutes more until the centers reach 160°F and no liquid egg remains.
- Warm the croissant lids on a separate sheet in the oven for the final 4 minutes. Remove the boats and rest for 5 minutes so the egg filling settles.
- Set a warm lid on each filled bottom and serve with a knife and fork or let cool briefly enough to hold.
Tarragon Apple Chicken Salad Croissants
Think of the filling here as a Waldorf salad à la française. Tarragon adds its unique, anise-like flavor, and hazelnuts add a beautiful nuttiness.
Ingredients
Method
- Bring poaching water and 1/4 teaspoon salt to a gentle simmer in a saucepan. Add chicken, partly cover and cook for 15 to 20 minutes until the thickest centers reach 165°F.
- Drain chicken, cut into small pieces and spread in a shallow container. Refrigerate promptly for about 60 minutes until 40°F or colder.
- Toast hazelnuts in a dry skillet over medium-low heat for 3 to 4 minutes, stirring, then transfer to a plate and cool completely.
- Mix mayonnaise, yogurt, lemon juice, tarragon, pepper and the remaining 1/4 teaspoon salt. Fold in cold chicken, diced apple and cooled hazelnuts.
- Put one dry lettuce leaf on each croissant bottom and divide the salad over the leaves. Replace the tops without pressing.
- Serve cold or refrigerate at 40°F or below until serving, transporting with ice packs if taking the sandwiches out.
Turkey Croissants with Cranberry Apple Chutney
Tired of the normal turkey sandwich? The apple-cranberry sauce makes for a condiment that works well on any poultry (man, it would be good on duck too), and watercress and Havarti make this really something special.
Ingredients
Method
- Combine cranberries, apple, shallot, brown sugar, cider, vinegar and salt in a small saucepan. Bring to a simmer over medium heat.
- Reduce heat to medium-low and cook for 15 to 18 minutes, stirring occasionally, until the berries burst, apple pieces soften and the chutney holds a soft mound on a spoon.
- Transfer chutney to a shallow container and refrigerate promptly for about 60 minutes until cold.
- Lay Havarti over the croissant bottoms and fold 3 ounces turkey loosely over each portion of cheese.
- Divide cold chutney over the turkey, leaving any loose liquid in the container, and add a loose portion of dry watercress.
- Close with the croissant tops and serve cold or refrigerate at 40°F or below until serving.
Crisp Mozzarella Caprese Croissants
Buffalo mozzarella has a short shelf life in my house — it gets eaten almost as quickly as it gets bought. This sandwich takes the classic Caprese flavor profile and subs in deep-fried fresh mozz, which is just as good as it sounds.
Ingredients
Method
- Pat mozzarella thoroughly dry and let it sit on fresh paper towels for 10 minutes. Put flour in one shallow bowl, beat egg with water in another and mix panko with salt in a third.
- Coat each cheese slice in flour, then egg, then panko, pressing crumbs gently onto all surfaces. Set on a plate and freeze for 20 minutes to firm the coating without freezing the cheese solid.
- Heat oven to 300°F and warm croissant halves cut-side up for 5 minutes. Lay tomato slices on paper towels and blot away surface moisture.
- Heat oil in a 10-inch skillet over medium heat to 350°F. Fry mozzarella in two batches for 1 to 2 minutes per side until the coating is golden and crisp; transfer to a rack and rest for 2 minutes.
- Mix olive oil, balsamic vinegar and pepper. Brush lightly over the cut faces of the warm croissants.
- Place one fried mozzarella slice on each bottom, add two tomato slices and divide basil leaves over them. Close gently and serve immediately while the cheese coating is crisp.
Croissant BLTs with Candied Bacon
The BLT is best known as a means to showcase fresh tomatoes, but if it's not the peak of tomato season, it can be a bit boring. DIY candied bacon is the lead singer here, so even if the tomatoes aren't perfect, they're perfectly OK to sing backup.
Ingredients
Method
- Heat oven to 375°F. Arrange bacon on a rack over a foil-lined rimmed sheet pan and sprinkle with brown sugar and 1/4 teaspoon pepper. Bake for 20 to 25 minutes until browned and crisp at the edges, then cool on the rack for 5 minutes.
- Brush tomato slices lightly with olive oil and season with salt and the remaining pepper. Heat a grill pan over medium-high heat and cook tomatoes in two batches for 1 to 2 minutes per side until marked but still holding their shape.
- Transfer tomatoes to a plate and cool for 5 minutes, then blot away loose juice. Mix mayonnaise, basil and lemon juice in a small bowl.
- Reduce oven to 300°F and warm split croissants cut-side up for 5 minutes. Spread basil mayonnaise over the cut faces.
- Place one dry romaine leaf on each bottom and add two grilled tomato slices and two bacon strips, breaking the strips only as needed to fit.
- Close the croissants gently and serve promptly before the tomato moisture softens the pastry.
Fresh Tuna Melt Croissants
A croissant is fancy bread, and consequently, a tuna melt made with a croissant demands fresh tuna and crème fraîche. Cook just to the point of flaking.
Ingredients
Method
- Heat oven to 375°F. Pat tuna dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook tuna for 3 to 4 minutes per side until the thickest centers reach 145°F, adjusting time for thickness.
- Rest fish for 5 minutes, then break into bite-size flakes, discarding any tough connective tissue. Fold gently with creme fraiche, capers, lemon juice and scallions.
- Arrange croissant bottoms on a sheet pan and divide warm tuna filling over them. Cover each portion with provolone and set croissant tops beside the bottoms.
- Bake for 6 to 8 minutes until the cheese melts and the filling is hot, removing the plain tops after about 3 minutes if they begin to darken.
- Close the sandwiches with the warmed tops, rest for 1 minute and serve.
Crispy Chicken Bacon Ranch Croissants
Fried chicken on a sandwich is a fast food staple for a reason. A chicken thigh pounded thin makes a perfect cutlet for frying, and while this recipe uses skinless thighs, we won't tell your cardiologist if you use skin-on.
Ingredients
Method
- Combine chicken with 1/2 cup buttermilk and 1/4 teaspoon salt in a bowl and refrigerate for 15 minutes. Mix flour, cornstarch, paprika, coating garlic powder, pepper and 1/8 teaspoon salt in a shallow dish.
- Mix yogurt, the separate 2 tablespoons buttermilk, mayonnaise, dill, chives, ranch garlic powder, onion powder and remaining 1/8 teaspoon salt. Refrigerate this ranch until assembly.
- Cook bacon in a large skillet over medium heat for 8 to 10 minutes until crisp and transfer to a rack. Pour off the fat and wipe the skillet clean.
- Heat frying oil in the skillet to 350°F. Lift chicken from its marinade, let excess drip off and press each piece firmly into the flour mixture; discard the raw marinade.
- Fry chicken in two batches for 4 to 5 minutes per side, keeping oil around 350°F, until golden and 165°F in the thickest parts. Drain on a clean rack.
- Warm split croissants in a 300°F oven for 5 minutes. Spread ranch over their cut faces and divide cabbage among the bottoms.
- Add one fried thigh and one bacon strip to each bottom, breaking bacon to fit if needed. Close gently and serve while the chicken coating is crisp.
Roast Beef and Horseradish Croissants
Horseradish is roast beef's best friend. This recipe starts from scratch, but good-quality deli roast beef is totally fine. I'd also be sure to use a powerfully flavored horseradish.
Beaver brand is a personal fave.
Ingredients
Method
- Heat oven to 375°F. Rub beef with 1 teaspoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and place in a small roasting pan. Roast for 40 to 55 minutes, checking early, until the thickest center reaches 145°F.
- Meanwhile, melt butter with the remaining 2 teaspoons oil in a skillet over medium-low heat. Add onions and the remaining 1/4 teaspoon salt and cook for 30 to 40 minutes, stirring often, until deeply golden and soft.
- Add 2 tablespoons water to the onions and scrape up browned bits. Cook until the liquid evaporates, adding the optional 2 tablespoons water only if the pan begins to scorch before the onions soften.
- Rest the roast for at least 10 minutes before slicing very thinly across the grain. Mix sour cream, horseradish, mustard and the remaining pepper.
- Reduce oven to 300°F and warm split croissants cut-side up for 5 minutes. Spread horseradish cream over their cut faces.
- Divide warm beef and caramelized onions among the bottoms. Close with the tops and serve promptly.
Arugula Pesto Chicken Croissants
You'll see pesto variations using all manner of nuts, but almost any flavorful leaf can be used, as well as basil. This recipe uses arugula, which I love for its spicy kick.
Ingredients
Method
- Heat oven to 425°F. Toss mushrooms with their tablespoon oil and 1/4 teaspoon salt on a sheet pan and roast for 18 to 22 minutes, turning once, until browned and no loose liquid remains.
- Bring poaching water and the remaining 1/4 teaspoon salt to a gentle simmer. Add chicken, partly cover and cook for 15 to 20 minutes until the thickest centers reach 165°F; drain, rest for 5 minutes and shred finely with two forks.
- Toast walnuts in a dry skillet over medium-low heat for 3 minutes and cool. Pulse walnuts, arugula, basil, garlic, Parmesan and lemon juice in a food processor, then pulse in the pesto olive oil to make a thick, slightly coarse sauce.
- Fold the pesto through the warm shredded chicken. Reduce oven to 350°F and place croissant bottoms on a sheet pan.
- Divide chicken over the bottoms, add roasted mushrooms and cover with Fontina. Set the tops beside them and bake for 5 to 7 minutes until cheese softens, removing the plain tops early if they color.
- Close the sandwiches with the warmed tops and serve immediately.
Chocolate Orange Croissant Breakfast Bake
To my British friends, chocolate flavored with orange zest is a holiday staple. This recipe adds that flavor profile to ricotta and sticks it in a croissant for a sweet breakfast treat.
Ingredients
Method
- Butter a 9-by-13-inch baking dish. Split croissants horizontally, keeping a hinge along one edge if possible. Mix ricotta with 1 tablespoon sugar and 1 teaspoon orange zest, then fold in chopped chocolate.
- Spread one-quarter of the filling inside each croissant and close gently. Arrange the four filled sandwiches in the dish in a single snug layer.
- Whisk eggs, milk, cream, vanilla, salt, the remaining 2 tablespoons sugar and remaining teaspoon zest. Pour slowly around and over the sandwiches, spooning a little custard onto the cut edges.
- Let stand for 20 minutes while heating oven to 350°F, spooning pooled custard over the lower pastry once halfway through.
- Bake for 35 to 40 minutes until the custard between the sandwiches reaches 160°F and is set with a slight wobble. Tent loosely with foil after about 20 minutes if the tops are already golden.
- Rest for 10 minutes, then lift one filled croissant with its surrounding custard onto each plate using a broad spatula.
Hot-Smoked Salmon Croissants
Cold-smoked salmon gets all the glory, but hot-smoked salmon is great when you want a chunk, not just a thin strip. Fennel and dill add a perfect aromatic component.
Ingredients
Method
- Toss thinly sliced fennel with vinegar, sugar and salt in a bowl. Let stand for 20 minutes, turning once, until lightly softened but still crisp.
- Heat oven to 300°F and warm split croissants cut-side up for 5 minutes. Transfer to a rack and cool for 10 minutes.
- Mix mascarpone, lemon zest, lemon juice and dill gently until smooth. Drain the fennel and pat away excess pickling liquid.
- Spread the lemon-dill mixture over the croissant bottoms. Divide salmon flakes over the spread and add the drained fennel.
- Close with the cooled tops and serve promptly or refrigerate at 40°F or below until serving.
Roasted Garlic Egg Salad Croissants
Egg salad is a great template for experimentation. Roasted garlic adds the perfect flavor, and if, like me, you're liable to eat the whole roasted garlic head at the steakhouse, this is for you.
Ingredients
Method
- Heat oven to 400°F. Cut the top from the garlic head to expose the cloves, drizzle with roasting oil and wrap in foil. Roast for 35 to 45 minutes until soft, then cool for 10 minutes.
- Meanwhile, bring egg-cooking water to a gentle boil in a saucepan. Lower in eggs and simmer for 11 minutes, then transfer to the ice and cold-water bath for 10 minutes.
- Peel eggs and grate them on the large holes of a box grater. Squeeze roasted garlic from its skins and mash into a smooth paste.
- Mix garlic paste, yogurt, dressing oil, lemon juice, dill, salt and pepper. Fold in grated eggs, cover and refrigerate for 30 minutes until thoroughly cold.
- Place one dry lettuce leaf on each croissant bottom and divide egg salad over the leaves. Add drained roasted pepper strips in a separate layer.
- Close the sandwiches and serve cold or refrigerate at 40°F or below until serving.
Strawberry Ricotta Croissant French Toast Sandwiches
If you've got stale croissants, then just like stale bread of any kind, French toast is the solution. A little ricotta and some sliced strawberries make this into a real treat.
Ingredients
Method
- Heat oven to 325°F and set a rack over a sheet pan. Whisk eggs, milk, sugar, 1/2 teaspoon vanilla and salt in a shallow dish.
- Mix ricotta with honey and the remaining 1/2 teaspoon vanilla in a separate bowl and refrigerate while cooking the pastry.
- Heat a large griddle to about 325°F or medium heat. Melt 1 tablespoon butter over half the cooking surface and dip four croissant halves briefly in the custard, about 5 seconds per side.
- Cook dipped halves for 2 to 3 minutes per side until golden, handling gently with a broad spatula. Transfer to the oven rack and repeat with the remaining butter and four halves, discarding unused raw custard.
- Bake all the halves for 5 to 8 minutes until any custard in their thickest portions reaches 160°F. Rest on the rack for 3 minutes.
- Spread ricotta over the four bottom halves and divide sliced strawberries over it. Replace the French-toast tops without pressing and serve immediately.
Spinach and Feta Croissant Sandwiches
Spinach and feta are the perfect filling for a croissant. The buttery croissant provides the richness, and the spinach and feta provide sharp, complex flavor for balance.
Ingredients
Method
- Heat oven to 350°F. Place spinach in a large covered saucepan with the water still clinging to its washed leaves and cook over medium heat for 3 to 4 minutes until wilted, turning once.
- Transfer spinach to a colander and cool for 5 minutes, then squeeze firmly in a clean towel and chop finely.
- Heat olive oil in a skillet over medium heat and cook scallions for 2 minutes. Add garlic for 30 seconds, then remove from heat.
- Mix drained spinach, scallion mixture, feta, yogurt, dill and pepper. Divide the filling over the croissant bottoms and close with the tops.
- Arrange sandwiches on a sheet pan and tent loosely with foil. Bake for 8 minutes, then uncover for 3 to 4 minutes until the filling is hot and the pastry edges are crisp.
- Rest for 2 minutes before serving so the soft filling settles inside the croissants.
