Turkey & Cheese Croissant Recipe

Slice tomato and onion

Wash the tomato and lettuce. Slice the tomato into 1/4-inch (6 mm) rounds (about 4–5 slices). If using red onion, peel and slice a few very thin rings; separate rings and set aside.

In a small bowl combine the mayonnaise and Dijon mustard. Stir until smooth. Season with 1/8 tsp salt and a pinch of black pepper; taste and adjust. This is the sandwich spread.

Prepare croissants

Preheat a skillet or grill pan over medium heat. Slice each croissant horizontally, keeping the halves attached if you prefer. Spread about 1 tablespoon of the mayo-mustard mixture onto the cut surface of both the top and bottom halves of each croissant.

Optional: Lightly butter the outsides of the croissant halves (about 1/2 tsp butter per outside) for a golden crust. Place croissants buttered-side down in the hot skillet and toast 1–2 minutes until golden and lightly crisp; flip if toasting both sides. Remove from heat.

On the bottom half of each croissant, layer 2 oz (about 2–3 slices) of deli turkey evenly. Fold or tuck slices so they sit flat and cover the croissant base.

Top the turkey with one slice of cheese. If you prefer warm melted cheese, place the assembled bottom halves (turkey + cheese) under a broiler for 1–2 minutes or return to the hot skillet with a lid for 30–60 seconds until cheese starts to melt.

Add a lettuce leaf, 1–2 tomato slices, and a few thin onion rings (if using) on top of the cheese. Sprinkle remaining 1/8 tsp salt and a pinch of black pepper over the tomato to enhance flavor.

Close the croissant with the top half. Press gently to compact the sandwich slightly, then serve immediately.

Cut each croissant sandwich in half on a slight diagonal, if desired. Serve warm or at room temperature. Leftover croissants can be wrapped and refrigerated up to 24–36 hours; reheat briefly in a 325°F (160°C) oven for 5–7 minutes to refresh.