Turkey, Cheese & Dukkah Croissant Recipe

Prep croissants

Slice each croissant horizontally with a sharp serrated knife, keeping the halves connected if you prefer a hinge, or fully separating for easier assembly. Place on a work surface, cut side up.

Assemble fillings

Layer 3 ounces (about 3 slices, depending on thickness) of sliced roasted turkey onto the bottom half of each croissant. Fold or arrange turkey to create an even layer. Top turkey with 2 slices of Swiss cheese per croissant, followed by a small handful (about 1/2 cup) of baby spinach leaves.

Add tomato

Slice the tomato into 1/4-inch (6 mm) thick rounds. Pat slices dry with a paper towel to avoid sogginess and place 2–3 tomato slices atop the spinach on each croissant. Lightly season tomato slices with a pinch of salt and a grind of black pepper.

Finish sandwich

Spread the prepared dukkah-mayo mixture (see next section) onto the cut side of the croissant tops, then place the top onto the assembled base to close the sandwich. Press gently to secure.

Make dukkah-mayo spread

In a small bowl, combine 4 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, and 1 teaspoon fresh lemon juice. Stir until smooth. Add 2 tablespoons of dukkah and mix until incorporated. Season with 1/2 teaspoon salt and 1/4–1/2 teaspoon black pepper to taste. Reserve 1 tablespoon of dukkah for finishing the sandwiches.

Apply spread

Spread approximately 1 tablespoon of the dukkah-mayo mixture onto the top (cut side) of each croissant. This ensures a nutty, herby flavor throughout the sandwich.

Toast (optional)

If you prefer a warm, slightly crisp sandwich, heat a large skillet or griddle over medium. Lightly butter the outer (rounded) sides of each assembled croissant with about 1/4 tablespoon softened butter. Place croissants butter-side down in the skillet and press gently with a spatula or a panini press. Toast 2–3 minutes until golden and crisp, then flip briefly 30–45 seconds if needed to warm through. Remove from heat.

After toasting (or if serving cold), sprinkle the reserved 1 tablespoon of dukkah evenly over the exposed spread on the inside or top of each sandwich for extra crunch and aroma. Serve immediately.