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.
Nutrition
Notes
Make Ahead: Assemble the sandwiches and brush with the butter glaze up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, follow the instructions as written, adding 3-5 extra minutes to the baking time since they are starting from cold.
Storage: Store cooled leftover sandwiches in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes for best results. Avoid the microwave as it can make the croissants soggy.
Boost the Nutrition: For a more nutritious and filling meal, add a layer of fresh baby spinach or thinly sliced tomato to the inside of the sandwich after baking. You get a great nutritional boost without taking anything away from those incredible cheesy, buttery flavors!