New Turkey, Cheese & Dukkah Croissant Recipe

Name: Chestnut Bakery, Covent Gardens NEW Turkey, Cheese & Dukkah Croissant Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 each large croissants; 8 oz sliced smoked turkey breast; 4 slices sliceable cheddar cheese; 2 tbs unsalted butter; 3 tsp prepared dukkah; 4 tbs mayonnaise; 1 tsp whole-grain mustard; 1 tsp lemon juice; 1 tsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 each ripe tomato; 2 cups baby spinach leaves; 0.25 each red onion (thinly sliced)

Inspired by Chestnut Bakery, Covent Garden

Time25m

Serves4

Make New Turkey, Cheese & Dukkah Croissant Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Croissant & Sandwich Base

4 each large croissants

8 oz sliced smoked turkey breast

4 slices sliceable cheddar cheese

2 tbs Unsalted butter

Dukkah & Spread

3 tsp prepared dukkah

4 tbs Mayonnaise

1 tsp whole-grain mustard

1 tsp ReaLemon lemon juice

1 tsp olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Veg & Garnish

1 each ripe tomato

2 cups baby spinach leaves

1/4 each red onion (thinly sliced)

Method

Prepare Dukkah Spread

Make dukkah spread

In a small bowl combine mayonnaise (4 tbs), whole-grain mustard (1 tsp), lemon juice (1 tsp) and olive oil (1 tsp). Stir until smooth. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Add dukkah

Fold 3 tsp prepared dukkah into the mayonnaise mixture, leaving some dukkah on top to sprinkle later for texture.

Prep Croissants & Fillings

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Slice each croissant horizontally, keeping the two halves attached if preferred for easier assembly. Lightly spread 1/2 tbs unsalted butter on cut interior of each croissant half.

Arrange croissant halves on the prepared baking sheet, buttered side up. Toast in the oven for 5–7 minutes until slightly crisp and warm but not deeply browned. Remove and cool briefly.

While croissants are toasting, slice the tomato into 1/4-inch rounds and thinly slice 1/4 red onion. Rinse and dry baby spinach leaves.

Assemble Sandwiches

Spread about 1 tablespoon of the dukkah-mayo mixture evenly on the bottom half of each toasted croissant (use remaining spread on top half if desired).

Layer 2 ounces (about 2 slices worth) of smoked turkey breast on each croissant bottom, arranging evenly so the meat covers the surface.

Place one slice of cheddar cheese on top of the turkey for each croissant. If you prefer the cheese melted, return assembled bottoms (without tops) to the oven for 1–2 minutes until just softened.

Top cheese with a small handful (about 1/2 cup) of baby spinach leaves, 2–3 tomato slices per sandwich, and a few thin slices of red onion as desired.

Lightly brush the cut side of the croissant top with remaining 1.5 tbs butter (about 1/2 tbs per top) and sprinkle the exposed spread on top with the reserved pinch of dukkah for crunch and aroma.

Close the croissant tops onto the sandwiches. Press gently to secure.

Finish & Serve

Cut each assembled croissant in half if serving for sharing. Serve immediately while croissant is warm and dukkah is fragrant.

Optional: serve with extra dukkah and lemon wedges on the side.