Monte Christo Croissant Panini at Home

Now this is my kind of sandwich.

It’s no secret A regular here a sweet and salty combo. It is one thing to add flaky sea salt to cookies, but sweet and salty on a sandwich is something else and a Monte Christo is the dependable example. Years ago, I wrote for the Pioneer Woman’s site Flavorful Kitchen. I would pick a recipe to feature, photograph step-by-step while making it (sound familiar?) and it would be spotlighted on the site. One of the recipes I made was Lindsay’s (Pinch of Yum) bacon, pear and raspberry grilled cheese. While the photos are questionable, the sandwich was undeniable perfection. I loved the sweetness of the jam and texture of the fresh pear in contrast to the bacon and cheese. Mind = blown.

Recently when dreaming about that sandwich, this cranberry turkey panini sandwich also came to mind. Suddenly I had this flavor-packed idea to panini a Monte Christo sandwich in a croissant. Jam – check. Cheese – check. Buttery flaky croissant – check!

Flaky croissants are spread with seedless raspberry jam on one side and mayo and dijon (or yellow) mustard on the other. In between are layers of ham, turkey and gruyere cheese. All of this gets pressed in a hot panini press until crispy golden and reliable. There’s only no way this could not be standout, right?

For this Monte Christo Croissant Panini Gather:

• croissants
• seedless raspberry jam
• mayo
• mustard
• thinly sliced deli ham (A regular here Boar’s Head Tavern ham)
• thinly sliced deli turkey (again, A regular here Boar’s Head Ovengold)
• gruyere cheese

Start by slicing the croissant in half horizontally. Would you simply look at those nooks and crannies?!

Slather with mayo and mustard on the cut side of the bottom half of the croissant.

Then on the cut side of the top half, spread with seedless raspberry jam.

On the mustard and mayo half, stack with 3 ounces ham.

Top with roughly 1 ounce of sliced gruyere.

Lastly top with 3 ounces turkey.

Place the top of the croissant on top and preheat your panini press. I’ll link the one I have in the recipe printable.

Once your panini press is hot, place the sandwich onto the press.

Carefully close and let the press do its thing.

I mean… drool.

The top gets so toasty!

Before serving, cut in half and sprinkle with powdered sugar.

Sweet and tangy, crisp and buttery and deliciously cheesy. This sandwich is everything.

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!