This classic bistro-style sandwich boasts savory layers of smoky ham and nutty gruyere cheese tucked into a golden, lightly crisped, buttery croissant. The piéce de résistance is the addition and contrast of sharp Dijon mustard and a touch of sweetness from apricot jam. With a few light trimmings, you have a meal fit for mid-day noshing.
I’ll be honest, breakfast and brunch are not my favorite meals to prepare. It always feels tedious to pull together an early morning/ afternoon meal. At this time of day, I’d much rather linger over a warm cup of coffee and catch up on the news or my favorite podcast.
To my chagrin, the need for a crowd-pleasing breakfast or brunch is an inevitable occurrence for anyone with a handful of friends and family. What’s my solution for this tedium? Stuff a pre-made croissant with something really yummy, and bake!
My recipe for Ham and Cheese Croissants with Dijon and Apricot is a battle-tested remedy that allows you to serve your guests food that is handcrafted and thoughtful, without all the fuss. I have served it more times than I can count, to rave reviews from young and old alike.
Why I Love These Ham and Cheese Croissants (and I Know You Will, Too!)
- The ingredient list is short.
- The ingredients can be found easily in most grocery stores.
- The sandwiches come together and bake up quickly.
- You can make these croissants a day ahead, leaving you no early morning fuss.
- They are versatile and can be served for breakfast, brunch, lunch, or tea time.
- These croissants can easily serve a crowd and are an impressive addition to high-brow or simple gatherings.
- The sharpness of the Dijon and the tart sweetness of the apricot jam balances the richness of the Ham and Cheese Croissant for an unexpected elegance and complexity.
Perfect Pairings for Ham and Cheese Croissants
- Ham and Cheese Croissants with Dijon and apricot are versatile and can be paired with many types of beverages. Favorites include coffee, black tea, and bubbly; like prosecco, champagne, Bellini, or mimosa.
- For a simplistic but charming pairing, serve croissants with raspberries or blackberries.
- I really enjoy serving ham and cheese croissants with a light side salad of field greens and herbs, with a simple champagne or sherry vinaigrette.
- You can also serve these sandwiches with classic brunch fare like pasta salad, potato salad, fruit salad, or light soup.
Pro Tips
- Ingredient quality is king. Using high quality ingredients, especially when a recipe only contains a few, will yield the best results. Look for ham that is fresh, contains no added nitrates, and is humanely raised, preferably locally sourced or organic. High-quality croissant cheese, jam, and Dijon are also important.
- Croissants have a “tail” side and a blunt side. It’s best to cut your croissant in half from the blunt side. This helps the croissant stay intact when baking and serving.
- You can make Ham and Cheese Croissants with fresh croissants, but day-old ones are best as they are drier and hold up better against the moisture of the ham and cheese while baking. You want a soft interior and crisp, flaky exterior.
- This recipe calls for standard-sized croissants, but any size will do; just slightly increase or decrease your filling ingredients accordingly. I like using mini croissants whenever a dainty presentation is called for.
- Bring all ingredients to room temperature. This promotes fast and even baking.
- Croissants can be made a day in advance and kept in an airtight container until you are ready to bake and serve.
- Leftovers can be kept in an airtight container in the fridge for up to three days and reheated in a microwave or covered and briefly baked in a 300 degree oven until warm.
Frequently Asked Questions
Where is the best place to buy croissants?
If you have access to a local patisserie, boulangerie or bakery, that would be your best bet for quality croissants. I have found perfectly decent croissants at Whole Foods and Costco.
Can I use other cheeses besides gruyere?
Yes, there are several types of cheese that work beautifully in this recipe. I have used Emmental Swiss, Jarlsberg and Comté. I have even used smoked cheeses like smoked gouda and even smoked Monterey jack.
Can I use other types of ham?
I typically use black forest ham, but you can also use honey baked ham, spiral ham, even Virgina Ham, just remember to take the salt level into account. You may want to reduce the amount of salt you sprinkle over the sandwich and/or reduce the amount of ham in the filling. Do not use pancetta, speck or prosciutto. While these are fantastic hams, they are to dry, nuanced and salty for this recipe.
I’d love to know how you enjoy your ham and cheese croissants. Feel free to share your favorite variations and pairings in the comments!
Ham and Cheese Croissants with Dijon and Apricot
- Yield: 6–8 sandwiches 1x
Ingredients
- 6 – 8 medium or large pre-made croissants
- 12 – 16 oz. black forest ham (approximately two thin slices per croissant)
- 8 oz. gruyere cheese, grated
- 1 jar quality apricot jam
- 1 jar quality Dijon mustard
- Sea Salt
- Black pepper, freshly ground
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prepare a baker’s half sheet pan (18×13) with tin foil and top with a sheet of parchment.
- Cut croissants ¾ of the way through, lengthways. Open croissants without tearing the pieces completely apart.
- Spread the bottom half of the croissant with 1 teaspoon Dijon mustard and the top half with ½ – 1 tablespoon apricot jam. Repeat for all croissants.
- Sprinkle the inside of the croissants with a pinch of salt and pepper. Be judicious with the salt if you are using a particularly salty brand of ham.
- Fold two slices of ham lengthwise, stacked on top of each other, and put them on the bottom part of the croissant. Top with some grated cheese, close the top of the croissant, and place on the prepared sheet pan. Repeat until all sandwiches are made and assembled on the pan.
- Completely cover croissants with a sheet of tin foil and bake covered, on the middle rack of your oven, for 15-20 minutes. When the croissants are done, they will begin to smell toasted and fragrant, and you should hear a little of the cheese sizzling on the pan.
- Remove the baking sheet from the oven and carefully remove the top piece of foil. Return the uncovered croissants to the oven for 5 minutes, or until crisp and deep golden brown. Watch carefully so they do not burn on the top or bottom.
- Remove the pan from the oven. Transfer the croissants to a drying rack to cool slightly.
- Serve warm and enjoy.
3 Responses
Hi Mary,
Lynne forwarded your email and I am so glad she did. Food and presentation are lovely and mouth-watering. I’ll forward it on to a friend who takes pleasure in variety of taste sensation.
Love the photos and the dish sounds delicious.
Hi Mary – all my favorite ingredients! What an easy recipe for brunch or lunch. Thank you! Lynne