These Baked Ham & Cheese Croissants are warm, flaky, buttery sandwiches filled with deli ham, melted Swiss cheese, and a sweet-savory Dijon butter glaze. They are simple enough for a quick family breakfast or lunch, but they also look special enough for brunch, holiday mornings, baby showers, and party platters.
The croissants bake until the cheese is melted and the tops are golden. A light honey-Dijon butter glaze adds a savory, slightly sweet flavor that makes every sandwich taste more exciting than an ordinary ham and cheese. Similar recipes layer ham and Swiss inside croissants, brush them with melted butter, Dijon, and a sweetener, then bake until hot, melty, and lightly toasted.
Why You’ll Love These Baked Ham and Cheese Croissants
Flaky croissants with ham and melted cheese
Buttery croissants create a soft, flaky base for savory ham and gooey melted cheese. The contrast between crisp pastry layers, warm ham, and creamy cheese makes these sandwiches especially satisfying.
Use fresh bakery croissants when possible. They hold their shape well and create a more buttery, flaky texture after baking. Day-old croissants also work, particularly if you plan to brush them generously with the Dijon butter glaze.
Easy breakfast, brunch, lunch, or party food
These croissant sandwiches are flexible enough for many occasions. Serve them for a weekend breakfast with fruit and coffee, make them for a brunch spread, or prepare them as an easy lunch with salad or soup.
For parties, use mini croissants instead of regular croissants. Mini baked ham and cheese croissants are easy finger food for baby showers, bridal showers, holiday brunches, and casual gatherings.
Ready with simple deli ingredients
You only need a few easy ingredients: croissants, ham, cheese, butter, Dijon mustard, honey, and seasonings. There is no complicated sauce, no long marinating time, and no special cooking technique.
Use thinly sliced deli ham so the sandwich layers stay even and are easy to bite. Swiss cheese is a classic pairing with ham, but cheddar, provolone, Gruyère, mozzarella, or pepper Jack are also delicious.
Great for serving a crowd
This recipe makes six full-size croissants, but you can double it easily. Arrange the assembled croissants in a large baking dish or on a sheet pan, bake them together, and serve them warm.
For a large brunch, make two varieties: ham and Swiss croissants for traditional savory flavor, plus turkey and provolone croissants for guests who prefer a different option.
Ingredients for Ham and Cheese Croissants
Fresh bakery croissants and deli ham
Use 6 large croissants that are fresh but sturdy enough to hold the filling. Slice them horizontally with a serrated knife, taking care not to cut all the way through the back edge if you prefer a hinged sandwich.
Black Forest ham, honey ham, smoked ham, or leftover baked ham all work well. Use about 2 to 3 ounces of ham per croissant, folded gently so it fits inside without hanging too far out of the sides.
If using leftover cooked ham, slice or chop it thinly. Store cooked ham safely in the refrigerator and use it within 3 to 4 days.usda+1
Swiss cheese, cheddar, provolone, or mozzarella
Swiss cheese melts smoothly and pairs naturally with ham and Dijon mustard. Its nutty, mild flavor works especially well with buttery croissants.
For a bolder sandwich, use sharp cheddar. For a stretchier cheese pull, use mozzarella or provolone. Gruyère adds a rich, more elegant flavor that is excellent for holiday brunches.
Use sliced cheese for even layers, or use freshly shredded cheese if you prefer. Avoid adding too much cheese, as it can melt out of the croissants and make the baking dish greasy.
Dijon mustard, honey mustard, or mayonnaise
Dijon mustard adds a tangy, slightly sharp flavor that balances the richness of the ham and cheese. Honey adds gentle sweetness and helps the top glaze brown beautifully.
You can spread a thin layer of Dijon mustard, honey mustard, or mayonnaise inside the croissants before adding ham and cheese. This extra layer of flavor helps prevent the croissant interior from tasting dry.
For children or guests who do not like mustard, use mayonnaise, cream cheese, or a thin layer of softened butter instead.
Butter glaze, garlic powder, and parsley
The butter glaze turns basic croissant sandwiches into baked ham and cheese croissants that look and taste special. Melted butter adds shine and flavor, while Dijon mustard and honey create a sweet-savory finish.
Garlic powder and onion powder add a savory touch. Dried parsley, poppy seeds, sesame seeds, or everything bagel seasoning add texture and visual appeal.
For a more savory glaze, leave out the honey and add a pinch of Italian seasoning or chopped fresh herbs.
How to Make Baked Ham and Cheese Croissants
Slice the croissants for filling
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish or line a baking sheet with parchment paper.
Use a serrated knife to carefully slice each croissant horizontally. Place the bottom halves in the prepared baking dish, leaving a little space between them if possible.
If your croissants are very large, you can partially slice them instead of cutting all the way through. This creates a hinged sandwich that holds the ham and cheese securely.
Layer ham, cheese, and mustard
Spread a thin layer of Dijon mustard or honey mustard on the cut side of each croissant bottom. Add folded slices of ham, then place Swiss cheese on top.
For extra cheesy croissants, add a small amount of shredded cheese beneath the ham and a slice of cheese on top. This creates melted cheese on both sides of the ham.
Place the top half of each croissant over the fillings. Press down very gently so the sandwiches stay together.
Make a buttery Dijon topping
In a small bowl, whisk together melted butter, Dijon mustard, honey, garlic powder, onion powder, and dried parsley. Add poppy seeds, sesame seeds, or everything bagel seasoning if you like.
Brush the topping generously over the croissant tops. Make sure some of the glaze reaches the edges and sides, where it can soak into the flaky layers and add flavor.
Reserve a small amount of the glaze to brush on after baking if you want an extra glossy finish.
Bake until warm, flaky, and melty
Cover the baking dish loosely with foil and bake for 10 minutes. Covering the croissants first allows the ham to heat through and the cheese to melt without over-browning the pastry.
Remove the foil and bake for another 5 to 7 minutes, until the croissants are golden and the cheese is melted. Watch closely during the final minutes because croissants can brown quickly.
Let the baked ham and cheese croissants rest for 3 to 5 minutes before serving. This helps the melted cheese settle so the sandwiches are easier to pick up.
Make-Ahead, Storage, and Reheating Tips
How to prepare ham and cheese croissants ahead
You can assemble the croissants up to one day ahead. Fill the croissants with ham, cheese, and mustard, place them in a baking dish, cover tightly, and refrigerate.
Wait to brush on the butter glaze until just before baking. This helps keep the croissants from becoming too soft overnight.
When you are ready to bake, remove the dish from the refrigerator while the oven preheats. Bake as directed, adding 3 to 5 additional minutes if the sandwiches are very cold.
How to store leftover croissant sandwiches
Allow leftover croissants to cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate leftovers within 2 hours of serving. USDA guidance recommends using most refrigerated leftovers within 3 to 4 days.usda+1
Because croissants can lose their crisp texture in the refrigerator, reheating them in the oven or air fryer is better than using a microwave.
How to reheat without making croissants soggy
For the best texture, preheat the oven to 325°F. Place croissants on a baking sheet and cover loosely with foil. Bake for 10 to 12 minutes, until heated through.
Remove the foil for the final 2 to 3 minutes to re-crisp the pastry. Reheat leftovers to 165°F in the center for food safety.usda+1
You can also reheat one croissant in an air fryer at 325°F for 3 to 5 minutes. Watch closely, as the delicate croissant layers can brown quickly.
Can baked ham and cheese croissants be frozen?
Yes. For the best results, bake the croissants first and let them cool completely. Wrap each sandwich tightly in foil or plastic wrap, then place them in a freezer-safe bag.
Freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator, then reheat in a 325°F oven until hot.
To reheat from frozen, keep the croissant wrapped in foil and bake at 325°F for 20 to 25 minutes. Unwrap it during the final few minutes to help the pastry crisp again.
Variations and What to Serve With Croissants
Ham and Swiss croissant sandwiches
Ham and Swiss is the classic combination for this recipe. Use thinly sliced Black Forest ham, Swiss cheese, Dijon mustard, honey, and poppy seeds for a bakery-style brunch sandwich.
If you like a stronger mustard flavor, spread an additional thin layer of Dijon inside the croissant before assembling. Add sliced pickles or thin apple slices for a sweet-tangy twist.
Turkey and cheese baked croissants
Replace ham with thinly sliced turkey and use provolone, Swiss, Havarti, or cheddar cheese. Turkey pairs especially well with honey mustard and a buttery herb glaze.
For a Thanksgiving leftover variation, use leftover turkey, cranberry sauce, and brie or Swiss cheese. This makes an easy post-holiday lunch using ingredients you may already have.
Breakfast croissants with eggs and bacon
Turn this into a breakfast croissant by adding scrambled eggs, cooked bacon, or breakfast sausage. Use cheddar, pepper Jack, or mozzarella for a hearty morning sandwich.
If adding eggs, keep the ham portion smaller so the sandwich does not become too full. Bake until the eggs are hot and the cheese melts.
For brunch, serve breakfast croissants with fruit salad, breakfast potatoes, yogurt, and coffee.
Side dishes for brunch, lunch, or dinner
Serve Baked Ham & Cheese Croissants with one or two simple sides:
- Fresh fruit salad or berries
- Green salad with apple slices and vinaigrette
- Tomato soup, broccoli cheddar soup, or potato soup
- Roasted vegetables
- Potato chips or French fries
- Crispy hash browns or breakfast potatoes
- Pasta salad
- Pickles, olives, and a simple vegetable tray
Baked Ham & Cheese Croissants
Ingredients
For the croissant sandwiches
- 6 large croissants
- 12 ounces thinly sliced deli ham
- 6 slices Swiss cheese
- 2 tablespoons Dijon mustard or honey mustard
- 2 tablespoons mayonnaise optional
For the buttery Dijon glaze
- 4 tablespoons unsalted butter melted
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried parsley
- 1 teaspoon poppy seeds sesame seeds, or everything bagel seasoning, optional
Instructions
- Preheat the oven: Preheat oven to 350°F. Lightly grease a 9-by-13-inch baking dish or line a baking sheet with parchment paper.
- Slice the croissants: Use a serrated knife to slice each croissant horizontally. Place the bottom halves in the prepared baking dish.
- Add mustard and fillings: Spread Dijon mustard or honey mustard on the cut sides of the croissants. Add folded deli ham to each bottom half, then top with one slice of Swiss cheese.
- Close the sandwiches: Add the croissant tops and press gently to hold the fillings in place.
- Make the glaze: In a small bowl, whisk melted butter, Dijon mustard, honey, garlic powder, onion powder, dried parsley, and optional seeds or seasoning.
- Brush the croissants: Brush the butter mixture generously over the tops and sides of the croissants. Reserve a small amount for after baking if desired.
- Bake covered: Cover the baking dish loosely with foil. Bake for 10 minutes.
- Bake uncovered: Remove foil and bake for 5 to 7 more minutes, until the croissants are golden and the cheese is melted.
- Rest and serve: Let rest for 3 to 5 minutes. Brush with the remaining glaze if desired, then serve warm.
Notes
- Use fresh bakery croissants for the flakiest texture.
- Swiss cheese is classic with ham, but cheddar, provolone, mozzarella, Gruyère, Havarti, or pepper Jack can be used instead.
- Assemble the sandwiches up to 24 hours in advance, but add the butter glaze just before baking.
- Covering the croissants for the first part of baking keeps the pastry from browning before the cheese melts.
- Refrigerate leftovers within 2 hours and eat within 3 to 4 days.usda+1
- Reheat leftovers in the oven or air fryer until they reach 165°F.usda+1
- Freeze baked and cooled croissants individually for up to 2 months.
Frequently Asked Questions
Can I make ham and cheese croissants ahead of time?
Yes. Assemble the croissants with ham, cheese, and mustard up to 24 hours ahead. Cover and refrigerate them, then add the butter glaze just before baking.
What cheese goes best with ham croissants?
Swiss cheese is the classic option because it melts well and pairs naturally with ham and Dijon. Cheddar, provolone, mozzarella, Gruyère, Havarti, and pepper Jack are also good choices.
Can I use leftover baked ham instead of deli ham?
Yes. Thinly sliced leftover baked ham works very well. Make sure it is refrigerated promptly after cooking and used within 3 to 4 days.usda+1
How do I keep croissants from getting soggy?
Use only a thin layer of mustard or mayonnaise, do not overfill the sandwiches, and add the butter glaze right before baking. Bake covered first to melt the cheese, then uncover at the end to crisp the tops.
Can I freeze baked ham and cheese croissants?
Yes. Cool the baked croissants completely, wrap them individually, and freeze for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen in a 325°F oven until heated through.
