Home Kitchen Baked Ham and Cheese Croissant Sandwiches

These Baked Ham and Cheese Croissant Sandwiches are straightforward, savory and dependable for serving a small crowd or for meal prep! Buttery flaky croissants are brushed with a honey dijon mayo, then filled with thinly sliced deli ham, baby swiss and provolone cheese before being baked until melty and golden brown with crispy edges. This method yields 12 sandwiches but can easily be halved to serve less.

This is proof that the most simple thing is usually savory.

Buttery and flakey croissants, slathered with a honey dijon mayo topped with thinly slice ham, provolone and Swiss cheese, baked until warm, gooey, crisp and golden brown. Reliable for serving a crowd or gathering or meal prepping for the week – I would halve the recipe for meal prep. And these could be lunch, served with veggies and chips or pretzels. OR it could be breakfast! Either way they are short and straightforward, simple and flavor-packed.

I think you’re going to love these ham and cheese croissants!

To Make These Baked Ham and Cheese Croissant Sandwiches Gather:

• mayonnaise – Lends moisture and creaminess.
• dijon mustard – Adds sharp and tangy flavor.
• honey – Gives a touch of sweetness.
• croissants – I recommend using large all-butter croissants for this dish.
• freshly ground black pepper – This will add some subtle bite and flavor.
• thinly-sliced deli ham – Use one you prefer. I like using Boar’s Head Tavern Ham.
• baby swiss cheese – Lends buttery and slightly nutty flavor.
• provolone cheese – Mild, buttery and slightly sweet flavor that works well with ham and Swiss.
• egg white – For brushing on croissant tops. This will help crisp up and deepen the color of the croissants when baked.
• poppy seeds – Or substitute with everything but the bagel seasoning.
• snipped fresh chives – For serving. (optional)

Preheat your oven to 375°F (or 190°C).

Lightly spray two 9×13 pans or a 9×13 and an 8×11 with olive oil baking spray. Alternatively, you could spray a nonstick rimmed baking sheet as well.

In a bowl, measure in 1/2 cup mayo, 3 tablespoons dijon and 1 tablespoon honey.

Mix well until combined.

Slice each croissant in half horizontally. Lightly spread each cut side with a little of the honey dijon mayo and then season with freshly ground black pepper.

On the bottom half, layer a slice of provolone, 2 to 3 slices of thinly sliced ham and top with a slice of baby Swiss cheese. Replace the top and set the sandwich into one of the prepared pans and repeat with the remaining sandwiches.

In a small bowl or cup, combine 1 egg white with a generous splash of water.

Use a pastry brush to brush the tops of each sandwich with the egg white mixture. This will give the sandwiches a crispier top and glossy look.

Once all of the Lastly, sprinkle with 1 teaspoon of poppy seeds.

Bake on the middle rack for 10 to 12 minutes.

Or until the ham has heated through, the cheese is melty and the tops and edges of the croissants are golden and crisp.

If desired, sprinkle with snipped fresh chives for a pop of color and subtle onion flavor.

Serve immediately.

How To Store Baked Ham and Cheese Croissant Sandwiches:

Once completely cool, individually wrap each sandwich in plastic wrap or individual resealable baggies and refrigerate until ready to eat.

How To Reheat Baked Ham and Cheese Croissant Sandwiches:

Unwrap the sandwiches from the plastic wrap or resealable baggies. Wrap in paper towel and microwave for 35 to 45 seconds OR until heated through.

Enjoy! And if you give this Baked Ham and Cheese Croissant Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!