These Ham and Cheese Croissant Sandwiches are buttery, melty, and loaded with layers of savory ham and gooey cheese — all baked right in the oven until golden and irresistible. They come together in no time and are the perfect quick meal for busy weeknights, lazy weekends, or even feeding a crowd!
These are one of those recipes that I make over and over again. Once you try them, you are going to want them on repeat. They are so simple to pull together and the whole family absolutely loves them — even the picky eaters! Serve them alongside a bowl of Tomato Soup or a simple green salad and you have got yourself a complete, satisfying meal on the table in under 30 minutes.
“I made these for a Sunday brunch and my whole family went crazy for them. My husband said they were the best sandwiches he has ever had. I will definitely be making these again and again!”
— Melissa
Frequently Asked Questions
What kind of ham works best for this recipe?
I usually use a good quality deli ham — Black Forest or honey ham both work beautifully here. You can use thinly sliced or thicker cut, it just depends on your preference. If you have leftover holiday ham sitting in the fridge, this is the perfect recipe to use it up!
What is the best cheese to use?
Swiss cheese is the classic choice here and it melts beautifully. That said, this recipe is really versatile. Gruyère, provolone, or even a sharp cheddar all work great. Use whatever your family enjoys and is in your budget!
Can I make these ahead of time?
Yes! You can assemble the sandwiches, brush them with the butter mixture, cover tightly with foil, and put them in the refrigerator the night before. When you are ready to bake, just pull them out and go. You may need to add a couple of extra minutes to the baking time since you are starting from a cold state.
Can these be frozen?
Yes! These freeze really well. Assemble and wrap each sandwich individually in foil, then place them in a freezer-safe bag. They will keep for up to 3 months. When you are ready to eat, thaw overnight in the refrigerator and bake as directed.
How do I store leftover croissant sandwiches?
Allow them to cool fully then store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F for about 8-10 minutes to get them warm and a little crispy again. I don’t recommend microwaving as the croissant can get a little soggy.
Can I use store-bought croissants?
Absolutely! Store-bought croissants from the bakery section of your grocery store work perfectly here. I like to grab the larger sized ones so you can really load them up with filling. The butter glaze takes them completely over the top regardless of which ones you use!
Can I add any extras to these sandwiches?
Of course! You can customize these however your family likes them. Some great additions are sliced turkey, crispy bacon, caramelized onions, or even a smear of Dijon mustard on the inside. Want an extra kick? Add a thin layer of spicy brown mustard or a few slices of jalapeño!
Ingredients Needed
(See Recipe Card below for the full recipe)
- large croissants — grab the big bakery-style croissants for the best results. You want them sturdy enough to hold up to all that filling and the butter glaze on top.
- deli ham — Black Forest, honey ham, or smoked ham all work wonderfully here. Use what your family enjoys. Leftover holiday ham is also fantastic in this recipe.
- Swiss cheese — Swiss is the classic choice and it melts like a dream. Gruyère or provolone are great substitutes if you prefer.
- salted butter — this goes into the glaze that gets brushed right over the top of each sandwich before baking. It is what makes these so incredibly good.
- Dijon mustard — just a little goes into the butter glaze and adds a wonderful savory depth of flavor. I promise even the mustard skeptics in your family will not notice it — they will just know something tastes really good!
- Worcestershire sauce — a small amount adds a rich, savory punch to the glaze. Do not skip it!
- garlic powder — just a pinch in the glaze takes the whole thing up a notch.
- dried parsley — this is optional but it adds a little color and freshness to the tops of the sandwiches.
- poppy seeds — also optional but they give a classic slider-style finish that looks really pretty and adds a very mild nutty flavor.
How to Make Ham and Cheese Croissant Sandwiches
Preheat your oven to 350°F. Line a large baking sheet with foil or parchment paper and set it aside.
Using a serrated knife, carefully slice each croissant in half horizontally, just like you would a sandwich roll. Try not to cut all the way through — you want a little hinge on one side to keep everything together.
Layer the bottom half of each croissant with 2-3 slices of deli ham, folding the ham slightly so it fits nicely. Then place 1-2 slices of Swiss cheese on top of the ham. You want a good amount of cheese in there so you get that gorgeous melt in every single bite. Place the tops back on and arrange all of the sandwiches on your prepared baking sheet.
In a small bowl, melt your butter. Whisk in the Dijon mustard, Worcestershire sauce, and garlic powder until everything is well combined. Using a pastry brush, generously brush the butter glaze over the top and sides of each croissant. If you are using poppy seeds and parsley, sprinkle those on top now.
Cover the baking sheet loosely with foil and bake for 10 minutes. Then remove the foil and bake for another 5 minutes until the tops are golden and the cheese is fully melted and bubbly. Let them rest for just a couple of minutes before serving — then dig in!
Pro Tips for the Best Ham and Cheese Croissant Sandwiches
- Do not skimp on the glaze. The butter glaze is really what makes these sandwiches so special. Make sure you are generous when brushing it on — get the tops AND the sides. Every bit of croissant that gets coated is going to be delicious.
- Layer the cheese on both the top and bottom halves. If you really want maximum melt and cheesiness, put a slice of cheese on both the bottom and the top half of each croissant before closing them up. The cheese acts almost like a glue that holds everything together beautifully.
- Use room temperature butter for your glaze. Melted butter whisks together so much more smoothly with the other glaze ingredients. Cold or barely melted butter can cause the glaze to separate.
- Don’t overbake. Keep a close eye on these during those last uncovered minutes. Croissants can go from perfectly golden to over-browned quickly. You want that gorgeous deep golden color but not burnt edges.
- Bigger is better when it comes to croissants. The large bakery-style croissants hold up to the filling and the glaze so much better than the smaller refrigerated tube ones. If you can get them from the bakery section, go for it — it makes a real difference!
What to Serve with Ham and Cheese Croissant Sandwiches
These sandwiches are a complete crowd-pleaser on their own but they pair so beautifully with a variety of sides. Here are some of my favorites to round out the meal:
- A big pot of creamy Tomato Soup — this combination is honestly unbeatable.
- Broccoli Cheddar Soup for an extra comforting and nutritious meal.
- A simple green salad with a light vinaigrette to balance all that cheesy goodness.
- Fruit salad — especially great if you are serving these for brunch or lunch.
- Kettle chips or sweet potato fries for a fun, casual weeknight dinner.
Ham and Cheese Croissant Sandwiches
Ingredients
Method
- Preheat oven to 350°F. Line a large baking sheet with foil or parchment paper.
- Carefully slice each croissant in half horizontally using a serrated knife, leaving a slight hinge on one side so the tops stay attached.
- Layer the bottom half of each croissant with about 2 oz of deli ham, folding it as needed to fit. Top with 1-2 slices of Swiss cheese. Close the croissants and arrange them on the prepared baking sheet.
- In a small bowl, whisk together 4 tablespoons of melted butter, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder until well combined.
- Using a pastry brush, generously brush the butter glaze over the tops and sides of each croissant. Sprinkle with 1 teaspoon dried parsley and 1 teaspoon poppy seeds if using.
- Cover the baking sheet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5 minutes until the tops are deep golden and the cheese is melted and bubbly.
- Remove from the oven and let rest for 2-3 minutes before serving. Serve warm alongside soup, salad, or your favorite sides.
