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Ham, Cheese and Tomato Croissants

Finished ham, cheese and tomato croissants with golden toasted tops, arranged on a serving board.
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Buttery croissants filled with ham, tasty cheese and tomato, then toasted in a sandwich press until crisp outside with warm, melted cheese inside.

Ingredients

Scale
  • 12 large croissants
  • 36 slices ham
  • 12 slices tasty cheese
  • 24 slices fresh tomato

Instructions

  1. Slice the croissants. Cut each croissant in half lengthways.
  2. Add the ham. Fold 3 slices of ham in half and place inside each croissant.
  3. 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.
  4. Preheat the sandwich press for approximately 4–5 minutes, until the red light goes off and the green light comes on.
  5. Toast the croissants. Place 3 croissants in the sandwich press, keeping the top plate high enough that it doesn’t squash them.
  6. Cook for approximately 4 minutes, until crisp on the outside, heated through and the cheese has melted.
  7. 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.

Find it online: https://thespinningspoon.com/ham-cheese-tomato-croissants/