Ham and Cheese Stuffed Croissants (Print Version)

Golden croissants filled with ham, melted Swiss cheese, and tangy Dijon-mayo blend. Crisp outside, warm and savory inside.

# What You Need:

→ Croissants

01 - 6 large croissants, store-bought or homemade

→ Filling

02 - 6 slices cooked ham
03 - 6 slices Swiss cheese (Emmental or Gruyère)
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons mayonnaise
06 - 1 tablespoon chopped fresh chives (optional)
07 - Freshly ground black pepper, to taste

→ Topping

08 - 1 egg, beaten for egg wash
09 - 2 tablespoons grated Parmesan cheese (optional)

# How-To:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each croissant horizontally, but not all the way through, creating a pocket for filling.
03 - In a small bowl, mix together Dijon mustard, mayonnaise, and chives if using. Season with black pepper to taste.
04 - Spread about 1 teaspoon of the mustard mixture inside each croissant pocket.
05 - Layer one slice of ham and one slice of Swiss cheese inside each croissant.
06 - Gently press the croissants closed and place them on the prepared baking sheet.
07 - Brush the tops of the croissants with the beaten egg. Sprinkle with grated Parmesan cheese if desired.
08 - Bake for 15-18 minutes until croissants are golden brown, cheese is melted, and filling is hot.
09 - Let cool for 2-3 minutes before serving to allow filling to set.

# Expert Advice:

01 -
  • The way the Dijon sauce seeps into every layer makes these taste like something from a Parisian café
  • They come together in under 20 minutes but impress everyone who takes a bite
  • The leftover trick I discovered changed my brunch hosting forever
02 -
  • I once used pre-shredded Swiss cheese and it never melted properly, so always buy blocks and slice it yourself
  • Cutting all the way through the croissant seems easier but the filling will spill out onto the baking sheet instead of staying inside
  • The sauce can be made the night before and kept in the refrigerator
03 -
  • Warm your croissants at 300°F for 5 minutes before slicing if they are straight from the fridge
  • The egg wash seems fussy but it creates that bakery finish that makes people think you bought them

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