Baked Ham and Cheese Croissants

 

BAKED HAM AND CHEESE CROISSANTS

Cook's Notes: This recipe requires a mom story first.

At the height of my mom's bridge playing she belonged to 13 different groups when we were growing up. It was not uncommon for her to try out the recipes on us (we were a group of 8). Some we've fond memories of such as Chocolate Wafers and Whipped Cream Icebox Cake

and then some not so much like pimento cheese with green olives bread roll-ups. 

One recipe I really liked were these ham and cheese sandwiches slathered with a mustard, butter and poppy seed sauce, foil wrapped and baked in the oven. I even blogged about this sandwich in 2016. Little known fact-out of 8 kids I'm the only one who likes mustard.

https://sockfairies.blogspot.com/2016/07/celebrating-two-notables.html

Baked Ham and Cheese Croissants runs a close second to mom's recipe with buttery toasted bun, melted cheese and ham-what's not to like. These croissant sandwiches are perfect for a weeknight meal or lunch and are absolutely delicious.  The recipe below is for 10 sandwiches. I used a 9 x 9 pan and made just 6. Remember we are only a party of 2. But I could have easily added 4 mini croissants to the pan. Extra sauce can be saved for making the recipe another time. 

Recipe adapted from damndelicious.com

The sandwiches were served with fruit and a slice of  Old Fashioned Buttermilk Spice Cake.

 Ingredients:  

• 1/4 cup butter, at room temperature
• 2 tablespoons Dijon mustard
• 2 green onions, thinly sliced
• 1 tablespoon honey
• 1o mini croissants, halved horizontally or use Hawaiian Sweet Buns
• 3/4 pound thinly sliced smoked deli ham
• 6 slices Swiss cheese, diagonally sliced or Sharp Cheddar White Cheese
• 1 large egg white
• 2 teaspoons poppy seeds, divided

Directions: 

• Preheat oven to 375 degrees. Lightly spray a 9 x 9 baking dish with a nonstick spray.
• In a small bowl, combine softened butter, Dijon, green onions and honey,
• Spread butter mixture on each side of the croissants; fill with ham and cheese to make 10 sandwiches.
• Place croissants in a single layer onto the prepared baking dish.
• In a small bowl, whisk together egg white and 1 tablespoon water. Brush tops of croissants with egg white mixture; sprinkle with poppy seeds.
• Place into oven and bake until golden brown and toasted, about 12 minutes. Let stand 5 minutes. Serve warm.

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Old Fashioned Buttermilk Spice Cake