Ham and Swiss Croissant Sandwich
Buttery croissants filled with honey ham, melted Swiss cheese, Dijon mustard, and baby spinach, then warmed in the oven until the cheese is gooey and the croissant is lightly crisp. A French bistro classic made easy at home.
Ingredients
- 4 large butter croissants, split horizontally
- 1 lb thinly sliced honey ham
- 8 slices Swiss cheese slices
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 2 cups baby spinach
- 8 cornichons (or dill pickles), sliced
- 1/4 tsp black pepper, freshly ground
Instructions
-
1
Preheat oven to 375 F. Line a baking sheet with parchment paper.
-
2
Stir together 2 tbsp Dijon mustard and 2 tbsp mayonnaise in a small bowl.
-
3
Lay each 4 split horizontally large butter croissants cut-side up on the prepared baking sheet. Spread the Dijon mayo on both cut sides.
-
4
Pile 1 lb thinly sliced honey ham onto the bottom halves, folding the slices loosely. Lay 8 slices Swiss cheese slices over the ham.
-
5
Place all bottom halves (open-faced with ham and cheese) in the oven. Bake for 7-9 minutes until the cheese is fully melted and bubbling.
-
6
Remove from oven. Top the melted cheese with 2 cups baby spinach and 8 sliced cornichons (or dill pickles). Season with 1/4 tsp freshly ground black pepper.
-
7
Press the top halves of the croissants onto the filling and serve immediately.