Savory croissants are buttery, flakey croissants, filled with meats, cheeses, and vegetables to create meals for lunch or breakfast.
You can make croissants filled with chicken and pesto, maple cream and bacon, ham and cheese, prosciutto and basil, apple and cheddar and more for a specialty croissant sandwich.
Ham and Cheese
Ham and cheese croissants are baked in the oven, allowing the cheese to ooze from the savory croissant.
Slices of ham are warmed in the microwave, and then placed in the center of the sandwich.
You can use slices of cheddar, gruyere, Havarti, or Swiss cheese and add them to the sandwich for a delicious ham and cheese croissant sandwich.
Ham and cheese sandwiches are baked in the oven, letting the cheese melt down the sides of the croissants.
Basil and Prosciutto
Prosciutto croissants are warm croissants that are baked in the oven.
Croissants are cut in half, and slices of brie are placed on the bottom halves of the croissants.
The bottom half croissants with cheese are baked in the oven, along with strips of prosciutto laying on the baking sheet to crisp them up.
Eggs are poached or fried in a frying pan to cook them for the sandwich.
Once the bottom half croissants have come out of the oven, top them with 1 egg on each sandwich.
Add slices of strawberries, avocado, crispy prosciutto, fresh basil leaves and arugula to the savory croissant sandwich.
Drizzle honey, and a little salt and pepper to taste.
Add the top part of the croissant on your layered sandwich and enjoy!
Pesto and Chicken
Pesto chicken croissants are made by combining and mixing together shredded cooked chicken, pesto sauce, and Greek yogurt in a bowl.
Slice the croissants in half lengthwise, and evenly distribute the pesto chicken onto the bottom half of the croissants.
Top with slices of tomatoes, mozzarella cheese, and argula.
Place the top half of the croissants on the sandwich and enjoy!
Turkey, Bacon, and Avocado
Turkey, bacon and avocado croissants are similar to a club sandwich, except on a buttery, flakey croissant!
Croissants are sliced in half lengthwise, and Dijon mustard is spread over the bottom half of the croissants.
Each croissant sandwich is layered with crispy bacon and slices of turkey breast.
You can get sundried tomato, or peppered turkey breast for your sandwich for a little more flavor if desired.
Top the sandwich with lettuce, slices of avocado, diced red onion, and cucumber slices.
Place the top half of the croissant on the sandwich and enjoy.
Balsamic Onion Jam and Bacon
Balsamic onion jam and bacon croissants are a delicious and savory croissant filling to try.
Balsamic onion jam is a sweet, caramel flavored jam, which compliments crispy bacon quite well to make a unique croissant sandwich.
Layer balsamic onion jam on both sides of a croissant that has been cut in half, and top with crispy bacon pieces. Sandwich the 2 croissant halves together and enjoy!
Spinach and Feta
Spinach and feta croissants are buttery and earthy.
Spinach is mixed together with mozzarella and crumbled feta cheese.
Croissant dough is rolled out and cut into triangles.
One spoonful of spinach and feta are placed on the bottom of the croissant triangle.
The triangle is rolled up, and then the croissant is proofed and baked in the oven until the cheese begins to melt, and the croissant becomes golden brown.
Maple and Bacon
Maple and bacon croissants have a sweet maple flavor, paired with crispy bacon bits.
Maple cream filling piped on the inside of the croissant.
The croissant has maple syrup drizzled on top, along with a few crumbled bacon bits.
Apple and Cheddar
Apple and cheddar croissants are creamy croissants with a hint of apple, and can be dipped in a honey mustard yogurt sauce.
Croissant dough is rolled out and cut into triangles.
One slide of cheddar, and 1 thin piece of apple is placed on the bottom of the triangle.
The triangle is rolled up, and then the croissant is baked in the oven until the cheese begins to melt, the apple is fork tender, and the croissant becomes golden brown.
Mushroom and Brie
Mushroom brie croissants ooze with melted brie and tart cranberry sauce.
Sliced mushrooms are cooked in a frying pan with olive oil, butter, thyme, minced garlic, sea salt, and freshly ground cracked pepper.
To assemble the croissants, they are cut in half lengthwise, and then slices of brie are placed on the bottom half of the croissants.
Cranberry sauce is spooned on top of the brie cheese for the sauce of the sandwich.
Mushrooms are heaped onto the sandwich, and the top half of the croissant is placed on top to make this savory lunch croissant.
The croissants are baked in the oven for about 10 minutes to melt the brie cheese, and served warm, right out of the oven.
Bacon, Egg, and Cheese
Bacon, egg and cheese croissants are breakfast sandwiches you can have in the morning.
Eggs are cooked with a bit of butter, chives, and cheddar cheese in a frying pan. You can either scramble the eggs or make them into an omelette, adding a little salt and pepper to them to taste.
Assemble the breakfast croissant sandwich by slicing the croissants in half lengthwise.
Add crispy pieces of bacon, and the eggs and cheese on top.
Place the top half of the croissant on top to make a sandwich.
You can also bake the sandwiches in the oven for a couple of minutes to warm the croissants.
Egg salad croissants have a creamy egg filling inside of them.
Eggs are hard boiled, cooled, and shelled. Hard boiled eggs can be cut into small cubes and then placed in a bowl.
Eggs are mixed together with a bit of mayo, mustard (whole grain or Dijon), salt and pepper to make the filling.
Cut the croissant and toast it, then filling with egg salad and enjoy.
Chicken salad croissants are creamy herbed chicken sandwiches with a nutty finish.
Chicken salad sandwiches are made by mixing together mayo, sour cream, parsley, green onions, tarragon, fresh dill weed, fresh lemon juice, garlic powder and salt and pepper.
Cubed chicken, raisins, and toasted sliced almonds are mixed into sour cream mixture to full coat the chicken to made the chicken salad base.
Chicken salad is spread in a thick layer onto a croissant that has been cut in half, along with a few cucumber slices.
Close the croissant sandwich with the top half of the croissant and it’s ready to be eaten.