Turkey & Cheese Croissant Recipe

Name: TOUS les JOURS Bakery & Cafe-Mason Cincinnatis Turkey & Cheese Croissant Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 each large croissants (split horizontally); 8 slices sliced deli turkey; 4 slices sliced cheddar cheese; 2 tbs butter (softened); 2 tsp Dijon mustard; 2 tsp mayonnaise; 4 each lettuce leaves (washed, patted dry); 1 each tomato (ripe, sliced 1/4-inch); 1 to taste salt; 1 to taste black pepper; 1 tsp olive oil or extra butter (for pan / brush)

Inspired by TOUS les JOURS Bakery & Cafe-Mason Cincinnati

Time20m

Serves4

Make Turkey & Cheese Croissant Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich

4 each large croissants (split horizontally)

8 slices sliced deli turkey

4 slices sliced cheddar cheese

2 tbs butter (softened)

2 tsp Dijon mustard

2 tsp Mayonnaise

4 each lettuce leaves (washed, patted dry)

1 each tomato (ripe, sliced 1/4-inch)

1 to taste Celtic sea salt

1 to taste black pepper

Optional warming

1 tsp olive oil or extra butter (for pan / brush)

Method

Sandwich

Prepare croissants

If croissants are refrigerated, bring to room temperature for 15–20 minutes or warm briefly (see Optional warming). Using a serrated knife, slice each croissant horizontally through the middle to create a top and bottom half.

Mix spread

In a small bowl, combine the softened butter, Dijon mustard, and mayonnaise until smooth and uniform.

Assemble base

Spread about 1/2 tablespoon of the butter-mustard-mayo mixture evenly on the cut face of each croissant bottom (total ~2 tbs across 4 croissants).

Layer turkey and cheese

Place two slices of deli turkey folded as needed onto each croissant bottom (total 8 slices). Top the turkey with one slice of cheddar cheese per croissant.

Add produce and season

Add one lettuce leaf and 2–3 tomato slices to each croissant, lightly sprinkle tomato with a pinch of salt and a grind of black pepper to taste.

Finish and serve

Spread remaining butter mixture on the inside of each croissant top. Close sandwiches and serve immediately. If serving later, wrap individually in parchment and store refrigerated up to 24 hours.

Optional warming

Pan-toast method

Heat a skillet over medium-low. Lightly brush the outside of croissants with olive oil or melted butter. Place croissants cut-side down in the skillet for about 1–2 minutes until golden and warm; flip and briefly heat the outer side 30–45 seconds. Remove, assemble while warm, and serve.

Oven-warm method

Preheat oven to 325°F (160°C). Place split croissants on a baking sheet, brush outsides lightly with oil or butter, and warm 5–7 minutes until heated through and slightly crisp. Assemble after warming.