Buttery, flaky ham, cheese and tomato croissants are an easy lunch made with just four main ingredients. Filled with sliced ham, tasty cheese and fresh tomato, these toasted croissant sandwiches are cooked in a sandwich press until crisp on the outside, warm in the middle and the cheese has melted.
I make these regularly for my family and have used a sandwich press to cook them for years. I used to cook them in the oven or under the grill, but the sandwich press is quicker and gives us that lovely crunchy outside without the extra fuss.
Why You’ll Love These Croissants
- Quick and easy – each batch takes around 4 minutes in the sandwich press.
- Only four main ingredients – croissants, ham, cheese and tomato.
- Family friendly – easily adjust the fillings for adults and kids.
- Great for lunchboxes – use half a large croissant or mini croissants for smaller appetites.
- Freezer friendly – make the ham and cheese version without tomato for freezing.
- Easy to customise – change the cheese or add your favourite fillings.
Ingredients for Ham, Cheese and Tomato Croissants
- 12 large croissants
- 36 slices ham – 3 slices per croissant
- 12 slices tasty cheese – 1 slice per croissant, cut in half
- 24 slices fresh tomato – 2 slices per croissant
For Kids and Lunchboxes
I often adjust the fillings for the kids. Two slices of ham can be plenty, and sometimes I leave out the tomato. Half a large croissant can also be enough for smaller appetites.
You can also use mini croissants, which are perfect for little ones, lunchboxes or a quick snack.
Equipment & Tools
- Sandwich press
- Sharp knife
- Chopping board
How to Make Ham, Cheese and Tomato Croissants
- Slice the croissants. Cut each croissant in half lengthways.
- Add the ham. Fold 3 slices of ham in half and arrange them inside each croissant
3. Add the cheese and tomato. Place the 2 pieces of tasty cheese over the ham, then top with 2 slices of fresh tomato. Close the croissant.
4. Preheat the sandwich press. Preheat for approximately 4–5 minutes, until the red light goes off and the green light comes on.
5. Toast the croissants. Place the filled croissants into the sandwich press. Keep the top plate high enough to heat and toast them without squashing them flat.
Cook for approximately 4 minutes, or until crisp on the outside, heated through and the cheese has melted.
6. Keep assembling. While one batch of 3 croissants is cooking, assemble the next 3 ready to go into the press.
Tips for the Best Toasted Croissants
Don’t Preheat the Sandwich Press Too Early
Don’t do what I did and leave the sandwich press heating for too long! If the plates get too hot, the croissants can start to burn before the middle is hot and the cheese has melted.
I find 4–5 minutes of preheating works well.
Don’t Squash the Croissants
Keep the top plate high enough to toast the croissants without pressing them flat. This keeps those flaky layers while still giving you a lovely crunchy outside.
Assemble the Next Batch While You Wait
I cook 3 croissants at a time. While they’re toasting, I assemble the next 3 so they’re ready to go straight into the sandwich press.
Variations
Try changing the fillings depending on what you have on hand:
- Baby spinach
- Mozzarella or another favourite cheese
- Salami
- Grated carrot
- Sprouts
- Extra ham
- Ham and cheese only — especially good for freezing
What to Serve With Ham, Cheese and Tomato Croissants
These croissants make an easy lunch on their own, or serve them with fresh fruit, salad or vegetable sticks for a more substantial meal.
Mini croissants are also a great option for snacks, lunchboxes or as part of a larger spread.
Frequently Asked Questions
Can I make these without tomato?
Yes. I regularly make them with just ham and cheese, particularly for the kids or when I’m making a batch for the freezer.
Can I use mini croissants?
Yes. Mini croissants are perfect for younger children, lunchboxes and snacks.
Can I cook these without a sandwich press?
Yes. I used to cook these in the oven or under the grill before switching to the sandwich press. Both methods work, but I find the sandwich press much quicker and easier, especially when I’m making several at once.
Can I freeze ham, cheese and tomato croissants?
For freezing, I recommend leaving out the tomato. Tomato releases moisture as it thaws and reheats, which can make the croissants soggy. Make the freezer batch with ham and cheese instead.
Storage & Freezing
Storing in the Fridge
Let them cool, then store cooked croissants in an airtight container in the refrigerator for up to 3 days. Place a piece of paper towel in the bottom of the container to absorb excess moisture and help stop the bottoms becoming soggy.
When I’m using tomato, I usually only make enough for about 2 days so they’re at their best.
Freezing
For freezing, make the croissants with ham and cheese only — leave out the tomato.
Wrap them individually in glad wrap, or store them in an airtight, freezer-safe container or zip-lock bag. Freeze for up to 3 months.
More Easy Recipes to Try
If you’re looking for more easy family-friendly ideas, try my Breakfast Burritos, Homemade Mini Pizzas, Freezer Breakfast Muffins or Egg Muffins.
Did you make this recipe?
If you tried these ham, cheese and tomato croissants, I’d love to hear how they turned out! Leave a star rating and comment below — your feedback helps other readers too.
Ham, Cheese and Tomato Croissants
Buttery croissants filled with ham, tasty cheese and tomato, then toasted in a sandwich press until crisp outside with warm, melted cheese inside.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 12 1x
- Category: Lunch
- Method: Sandwich press
- Cuisine: Australian
Ingredients
- 12 large croissants
- 36 slices ham
- 12 slices tasty cheese
- 24 slices fresh tomato
Instructions
- Slice the croissants. Cut each croissant in half lengthways.
- Add the ham. Fold 3 slices of ham in half and place inside each croissant.
- Add the cheese and tomato. Cut each cheese slice in half and place both pieces over the ham. Top with 2 slices of tomato and close the croissant.
- Preheat the sandwich press for approximately 4–5 minutes, until the red light goes off and the green light comes on.
- Toast the croissants. Place 3 croissants in the sandwich press, keeping the top plate high enough that it doesn’t squash them.
- Cook for approximately 4 minutes, until crisp on the outside, heated through and the cheese has melted.
- While one batch cooks, assemble the next 3 croissants and repeat.
Notes
For kids: Use 2 slices of ham instead of 3 if preferred, leave out the tomato, or serve half a large croissant. Mini croissants are also great for lunchboxes and snacks.
Freezing: Leave out the tomato when making these for the freezer. Ham and cheese croissants can be wrapped well and frozen for up to 3 months.
Sandwich press tip: Don’t preheat the sandwich press too early. If the plates become too hot, the croissants can brown or burn before the filling is heated through and the cheese has melted.
Storage: Store cooked croissants in an airtight container in the fridge for up to 3 days. Place paper towel in the bottom of the container to absorb excess moisture.