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Baked Ham & Cheese Croissants

chef Laya
Warm Baked Ham & Cheese Croissants filled with deli ham and melted Swiss cheese, then brushed with a buttery honey-Dijon glaze. This easy recipe is perfect for breakfast, brunch, lunch, holidays, and party sandwiches.
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Prepr Time 15 minutes
Cooking Time 15 minutes
ToTal Time 30 minutes
Type of plate Breakfast
kitchen American
Serving 6

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.