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a plain plate of several small closed golden croissant sandwiches with folded pale-pink mortadella, thin pale Fontina, a little dark-green arugula and smooth muted-red pepper mayonnaise visible at the edges, without pistachios or garnish
Melissa Hart

Mini Croissant Sandwiches with Mortadella

Choose croissants about two and a half inches long, small enough to finish without a knife. Mortadella folds neatly inside, and thin Fontina won’t shatter the pastry when you bite through it. Blend the roasted pepper into the mayonnaise instead of adding slippery strips. Assemble these close to serving, while the pastry still has its delicate edge.
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 24 mini croissants about 2 1/2 inches long
  • 1 1/2 lb thinly sliced mortadella
  • 12 oz thinly sliced Fontina
  • 6 oz jarred roasted red peppers drained and blotted dry
  • 1/3 cup mayonnaise
  • 1 tsp balsamic vinegar
  • 1/4 tsp black pepper
  • 2 cups baby arugula washed and thoroughly dried

Method
 

  1. Pulse the dried roasted peppers, mayonnaise, balsamic and pepper in a small processor until smooth. Scrape into a bowl and refrigerate while preparing the bread.
  2. Split each mini croissant horizontally without crushing its top. Divide mortadella and Fontina into 24 equal portions.
  3. Spread the pepper mayonnaise thinly over the cut faces. Put a few dry arugula leaves on each bottom and fold one portion of mortadella over the leaves.
  4. Add one portion of Fontina and close each croissant gently. Keep the filling within the edges so the sandwiches can be picked up easily.
  5. Arrange in a single layer in a covered shallow container and refrigerate until serving, preferably within 4 hours. Yield 24 whole mini sandwiches, two per serving.