Ham & Cheese Croissant Recipe
Make Ham & Cheese Croissant Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Croissant assembly
Optional glaze (for a shiny, savory top)
Method
Croissant assembly
- 1
Prepare spread
In a small bowl, combine the Dijon mustard, mayonnaise and freshly ground black pepper. Stir until smooth. Set aside.
- 2
Butter croissants
Slice each croissant horizontally about three-quarters of the way through so the top lifts but the halves remain attached (or slice fully and keep both halves). Spread about 1/2 tbs unsalted butter on the cut surface of each croissant half (or 1 tbs total per croissant if keeping halves attached).
- 3
Spread mustard mayo
Spread about 1/2 tbs of the mustard-mayo mixture onto the bottom half of each prepared croissant (approximately 2 tsp per croissant). Reserve any extra for serving.
- 4
Layer ham and cheese
Place two slices of ham folded or slightly overlapped onto the bottom half of each croissant. Top the ham with one slice of Swiss (or Gruyère) cheese per croissant. If you prefer extra cheesiness, add an additional half-slice.
- 5
Add herbs and close
Sprinkle a scant 1/4 tbs chopped parsley evenly over the cheese (optional). Close the croissant gently, pressing just enough to keep the filling in place.
- 6
Optional: add butter on outside
Lightly brush the outside top of each croissant with the remaining unsalted butter (about 1/2 tbs per croissant) for extra color and flavor when toasting or baking.
Finish & serve
- 7
Serve cold or warm (pan/toaster oven)
To serve cold: plate immediately. To serve warm: preheat a skillet or nonstick pan over medium-low heat or preheat a toaster oven to 350°F (175°C). Place croissants seam side down in the pan or on a baking sheet. If using a skillet, cover loosely for 1–2 minutes to help cheese melt, then flip and toast the top briefly until golden and cheese is melted (total 3–4 minutes). In a toaster oven, bake for 5–7 minutes until warmed through and cheese is melted.
- 8
Optional: egg wash for shiny top
If you prefer a shiny, glossy top and are using a full baking step, whisk the egg and milk together. Lightly brush the top of each croissant with the egg wash and sprinkle a light pinch of coarse sea salt. Bake at 350°F (175°C) for 6–8 minutes until the croissant is warmed and the top is golden. Watch closely so the egg wash doesn't darken too quickly.
- 9
Final seasoning and serve
Cut each croissant in half if desired and serve immediately. Offer any reserved mustard-mayo on the side. Enjoy warm or at room temperature.