Ham & Cheese Croissant Recipe

Preheat and prepare

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

Split croissants

Using a serrated knife, gently slice each croissant horizontally to create a top and bottom half. Try not to tear the flaky layers.

Spread butter and mustard

Spread about 1/3 teaspoon of the softened butter on the inside of each croissant half. If using, spread a thin layer (about 1/6 teaspoon) of Dijon mustard on the bottom half only for subtle tang.

Layer ham and cheese

Place 2 slices of ham folded (to fit) onto the bottom half of each croissant, then top with 1 slice of cheese. Ensure cheese slightly overlaps the ham for even coverage. Place the top half of the croissant back on.

Bake until warmed and cheese melts

Arrange the assembled croissants on the prepared baking sheet spacing them about 1 inch apart. Bake in the preheated oven for 8–10 minutes, or until the croissants are warmed through and the cheese begins to melt. For a slightly crisper exterior and more evenly melted cheese, switch the oven to broil on low for the last 30–60 seconds while watching carefully to avoid burning.

Make glaze

While the croissants bake, melt the unsalted butter in a small microwave-safe bowl or in a small saucepan over low heat. Stir in the chopped parsley, chopped chives, and black pepper until evenly combined.

Brush croissants

As soon as the croissants come out of the oven, lightly brush the tops with the herb-butter glaze to give shine and a fresh herb note. Serve warm.