Toasted Ham and Croissant Sandwiches

4 sandwiches
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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


  • 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


To make the Whole Grain Mustard:

  1. 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.
  2. Transfer to the fridge to mellow and thicken.

To make the Sandwiches:

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Brush the tops with warmed honey, then sprinkle with everything bagel seasoning.
  4. Bake sandwiches on a rimmed baking sheet for 6 to 8 minutes, or until the cheese starts to melt and ooze out the sides.
  5. Slice and serve!