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Restaurants›European Street Cafe›A Touch Of Class Recipe

A Touch Of Class Recipe

Inspired by European Street Cafe

Time1h 30m

Serves24

An elegant assortment of croissant sandwiches Ham & Swiss, Chicken Salad, Tuna Salad, Shrimp Salad, Roast Beef With Boursin and Turkey & Swiss-cut into halves.

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Ingredients

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Ham & Swiss Croissants

12 pieces buttery croissants (small/slider size)

12 oz deli ham, thinly sliced

8 oz Swiss cheese, sliced

3 tbs Dijon mustard

2 tbs unsalted butter, softened

1 tsp freshly ground black pepper

Chicken Salad Croissants

12 pieces buttery croissants (small/slider size)

20 oz cooked chicken breast, shredded or diced

3 tbs Mayonnaise

2 tbs plain Greek yogurt

1 cup celery, finely diced

1 cup red grapes, halved (optional)

1 tbs toasted sliced almonds, chopped

1 tbs fresh lemon juice

1 tsp fresh dill, chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

Tuna Salad Croissants

12 pieces buttery croissants (small/slider size)

14 oz quality canned tuna in water, drained

3 tbs Mayonnaise

1 tsp Dijon mustard

1/2 cup celery, finely diced

2 tbs red onion, very finely minced

1 tbs capers, chopped (optional)

1 tsp fresh lemon juice

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Shrimp Salad Croissants

12 pieces buttery croissants (small/slider size)

20 oz cooked shrimp (peeled, tails removed), chopped to bite-size

3 tbs Mayonnaise

1 tbs plain Greek yogurt

1/2 cup celery, finely diced

1 tbs fresh chives, chopped

1 tbs fresh lemon juice

1 tsp Old Bay seasoning or paprika

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Roast Beef with Boursin Croissants

12 pieces buttery croissants (small/slider size)

20 oz thinly sliced roast beef

8 oz Boursin cheese (or herb garlic spreadable cheese)

2 cups baby arugula

1/4 cup Red onion, thinly sliced

1 tsp freshly ground black pepper

Turkey & Swiss Croissants

12 pieces buttery croissants (small/slider size)

12 oz deli turkey, thinly sliced

8 oz Swiss cheese, sliced

4 tbs herbed mayonnaise (mayonnaise mixed with chopped fresh herbs)

1 cup baby spinach leaves

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Tray Finishing & Garnish

2 tbs unsalted butter, melted (for brushing)

2 tbs fresh parsley, chopped (garnish)

6 pieces lemon wedges (for shrimp salad)

24 pieces toothpicks or small sandwich flags

Method

Ham & Swiss Croissants

Prep croissants and spread

Slice each croissant in half horizontally. Lightly brush the cut interior of the bottom halves with softened butter. Spread about 1/4 tbs Dijon mustard on each top half.

Assemble

Place approximately 1 oz deli ham folded to fit and 2/3 oz Swiss cheese on each bottom half. Season with a light grind of black pepper. Close croissants and set aside on a tray.

Chicken Salad Croissants

Make chicken salad

In a bowl combine shredded chicken, mayonnaise, Greek yogurt, diced celery, halved grapes, toasted almonds, lemon juice, chopped dill, salt, and pepper. Mix until evenly combined and taste-adjust seasoning.

Assemble

Slice croissants in half. Spoon about 2.5 oz (roughly 1/3 cup) chicken salad onto each bottom half. Top with the croissant top and lightly press to secure.

Tuna Salad Croissants

Make tuna salad

In a bowl flake drained tuna with a fork. Stir in mayonnaise, Dijon, diced celery, minced red onion, chopped capers (if using), lemon juice, salt and pepper. Adjust seasoning to taste.

Assemble

Halve croissants and spoon about 2.5 oz (about 1/3 cup) tuna salad onto each bottom half. Finish with the top half and place on the serving tray.

Shrimp Salad Croissants

Make shrimp salad

Chop cooked shrimp into bite-size pieces. In a bowl combine shrimp, mayonnaise, Greek yogurt, diced celery, chopped chives, lemon juice and Old Bay (or paprika). Season with salt and pepper and stir gently to combine.

Assemble & garnish

Slice croissants in half. Place about 2.5 oz shrimp salad on each bottom half. Finish with the top half. Garnish shrimp sandwiches with a small parsley leaf or a tiny sprinkle of Old Bay; include lemon wedges on the tray for squeezing.

Roast Beef with Boursin Croissants

Spread Boursin and assemble

Halve croissants. Spread about 2/3 tbs Boursin on each bottom half. Layer with approximately 1.5 oz roast beef, a small handful of baby arugula, and a few thin red onion slices. Season with a grind of black pepper. Top with the croissant lid.

Turkey & Swiss Croissants

Prepare herbed mayo and assemble

If not pre-made, mix mayonnaise with finely chopped fresh herbs (parsley, chives) to make herbed mayonnaise. Slice croissants and spread about 1/2 tbs herbed mayo on each top half. Place about 1 oz turkey and 2/3 oz Swiss cheese on the bottom half, add a few baby spinach leaves, season lightly with salt and pepper, then close the sandwich.

Tray Finishing & Serving

Lightly brush the exterior tops of assembled croissants with melted butter for sheen and warmth. Cut each sandwich in half diagonally if desired and secure halves with toothpicks or small flags. Arrange halves attractively on a platter, grouping varieties, and sprinkle chopped parsley over the tray. Add lemon wedges near shrimp sandwiches.

Keep chilled up until service. For best texture serve within 2–4 hours; if holding longer, store covered in refrigerator and brush with butter again briefly at service to refresh appearance.