Le Paris Recipe

Make compound butter

In a small bowl, combine the 2 tablespoons softened unsalted butter with chopped parsley, chives, lemon zest and a pinch of sea salt. Mix until smooth and homogeneous. Set aside at room temperature.

If butter firms up, give it a quick stir before using so it spreads easily.

Prepare croissants

Slice the 2 large croissants horizontally through the middle, keeping halves intact so fillings sit evenly.

Spread mustards and butter

Spread about 1 teaspoon Dijon mustard on the bottom half of each croissant and 1 teaspoon whole-grain mustard on the top halves. Lightly smear 1 tablespoon of the prepared herbed compound butter on the cut faces of the croissant exterior (outside) for toasting.

Assemble sandwich

On the bottom half of each croissant, layer 2 ounces sliced deli ham, then roughly 1.5 ounces (half of total) of thinly sliced Gruyère. Add thinly sliced cornichons evenly over the cheese, then top with a small handful (about 1/2 cup) of fresh arugula. Season arugula with a light grind of black pepper (about 1/2 teaspoon across both sandwiches). Close sandwich with the top croissant half.

Toast sandwich

Heat a nonstick skillet or griddle over medium-low heat. Place assembled croissants cut-side down and press gently with a spatula. Toast for 2–3 minutes until the cheese begins to melt and croissant exterior is golden. Flip and toast the outside buttered surfaces 1–2 minutes more until golden and crisp. If cheese hasn't melted after 3 minutes, cover the pan briefly (30–60 seconds) to help it melt, watching so croissant doesn't burn.

Remove sandwiches from the pan. Let rest 1 minute, then slice each croissant in half at an angle and serve warm.

Dress salad

In a small bowl, whisk together 1 tablespoon extra virgin olive oil, 1 teaspoon red wine vinegar, a pinch of salt and a pinch of black pepper. Toss with 2 cups mixed salad greens just before serving.

Plate a small portion of dressed greens alongside each croissant sandwich for a bright, café-style finish.