Croissant Sandwich Recipe
Honey smoked ham, garlic aioli, muenster cheese, fried egg
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Ingredients
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Sandwich
Garlic Aioli
Optional garnish
Method
Garlic Aioli
- 1
Make aioli
Peel and finely mince the garlic cloves, then sprinkle with a pinch of salt and smash into a paste with the side of a knife. In a small bowl combine mayonnaise, garlic paste, lemon juice, Dijon mustard, honey, olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning. Refrigerate while you prepare the rest of the sandwich (can be made up to 24 hours ahead).
Sandwich
- 2
Prepare croissants
Preheat oven to 350°F (175°C). Split the croissants horizontally without cutting fully through to keep the halves attached, or cut completely if preferred. Place croissants on a baking sheet, open-faced. Spread a thin layer (about 1/2 tsp) of butter on the cut sides. Toast in the oven 5–7 minutes until warmed and slightly crisp; remove.
- 3
Warm the ham and melt cheese
Heat a nonstick skillet over medium heat. Add the ham slices in a single layer and warm 30–60 seconds per side until edges begin to brown and ham is heated through. Transfer ham to the bottom halves of the toasted croissants, dividing evenly (approx. 2 oz per sandwich). Top each portion of ham with a slice of Muenster cheese and place under the oven broiler or back in the 350°F oven for 1–2 minutes until the cheese just melts and becomes slightly gooey. Watch closely to prevent burning.
- 4
Fry the eggs
In the same skillet used for the ham, lower heat to medium-low and add 1 tbsp butter. Crack eggs into the skillet (cook in batches if needed). For a fried egg with set whites and runny yolk, cook 2–3 minutes until whites are set, then spoon a little hot butter over the tops (basting) for 10–20 seconds. For fully set yolks, cook an additional 1–2 minutes or cover the pan briefly. Season each egg with a light sprinkle of kosher salt and black pepper.
- 5
Assemble
Spread about 1 to 1 1/2 tbsp garlic aioli onto the top half of each croissant. Place the ham-and-cheese bottom half on a plate, add one fried egg on top of the melted cheese, then add optional microgreens or arugula (about 2 tbsp per sandwich) and a few drops of hot sauce if using. Close the sandwich and press gently. Serve immediately while warm.