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Toasted Ham and Croissant Sandwiches

Yield
4 sandwiches
Active Time
Cook Time
Total Time
The perfect Mother's Day brunch or an easy spring weeknight dinner. Recipe by: 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
  • 4-8 tablespoons fig butter (or fig jam, anything you have!)
  • 8-14 slices good deli ham
  • 1 (6 ounce) wedge Roth Grand Cru®, thinly sliced
  • A few tablespoons whole grain mustard (listed above)
  • Micro greens, or any greens you want to use
  • 1 tablespoon everything bagel seasoning
  • 2 tablespoons honey

Method

  1. Place the brown and yellow mustard seeds in a spice grinder and pulse a few times until it’s mostly ground. Transfer to a small jar and add the apple cider vinegar, water, pinch of salt and the honey. Cover and shake it up to combine, and let it sit, sealed on the counter for 8 hours. Then transfer to the fridge to mellow and thicken.
  2. Preheat oven to 375 degrees.
  3. 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, then the micro greens. Spread the mustard on the top halves of the croissants. Place the top half on the sandwich, and brush the warmed honey over it. Sprinkle the everything bagel seasoning on top. Bake the sandwiches on a rimmed baking sheet for 6 to 8 minutes, until the cheese starts to melt and ooze out the sides.
  4. Slice and serve!