These ham and cheese croissant sandwiches are perfect for Mother's Day brunch or weeknight dinners. Made with nutty Grand Cru® cheese, fig jam, and mustard.
Recipe by: Bev Weidner, Bev Cooks
Recipe by: Bev Weidner, Bev Cooks
Ingredients
- For the Whole Grain Mustard:
- 2 tablespoons yellow mustard seeds
- 2 tablespoons brown mustard seeds
- 1/4 cup apple cider vinegar
- 2 tablespoons water
- 1 small pinch of salt
- 2 tablespoons honey
- For the Sandwiches:
- 4 large croissants, sliced in half lengthwise
- 4 to 8 tablespoons fig butter (or fig jam, anything you have!)
- 8 to 14 slices good deli ham
- 1 (6-oz) wedge Roth Grand Cru® cheese, thinly sliced
- 1 to 2 tablespoons whole grain mustard (recipe above)
- Micro greens, or any greens you want to use
- 1 tablespoon everything bagel seasoning
- 2 tablespoons honey
Method
To make the Whole Grain Mustard:
- Place brown and yellow mustard seeds in a spice grinder, and pulse a few times until mostly ground. Transfer to a small jar, and add apple cider vinegar, water, honey, and pinch of salt. Cover and shake to combine, and let sit sealed on the counter for 8 hours.
- Transfer to the fridge to mellow and thicken.
To make the Sandwiches:
- Preheat oven to 375 degrees F.
- Spread the fig butter on the bottom croissant halves. Layer a few slices of ham on top of the fig butter, then a few slices of cheese and micro greens. Spread the mustard on the top halves of the croissants, then place on top the sandwich.
- Brush the tops with warmed honey, then sprinkle with everything bagel seasoning.
- Bake sandwiches on a rimmed baking sheet for 6 to 8 minutes, or until the cheese starts to melt and ooze out the sides.
- Slice and serve!