Ham and Cheese Croissant

The morning my neighbor Sarah brought over day-old croissants from the bakery where she works changed everything about my breakfast game. I was about to toss them, thinking they'd lost their magic, but she laughed and said they were actually perfect for what she had in mind. That afternoon, she showed me how stale croissants become incredible vehicles for ham and cheese, their firmer texture holding up beautifully to warming in the oven. Now I actually hope for leftovers.

Last winter, my kids had snow days and I needed something warm and fast that felt special. These croissants came to the rescue, their buttery aroma filling the kitchen while we played board games at the table. Now they request them whenever the weather turns cold, and honestly, I never say no.

Ingredients

• 4 large all-butter croissants: Day-old ones work beautifully here since they slice cleaner and hold their shape better when warmed
• 4 slices high-quality cooked ham: Look for something with real smoke flavor, not the watery deli stuff
• 4 slices Swiss cheese: Gruyère or Emmental melt gorgeously and add that nutty depth that makes it feel French
• 2 teaspoons Dijon mustard: Just a whisper cuts through the richness and adds a little sharp contrast
• 1 tablespoon unsalted butter, melted: Brushing the tops brings back that freshly baked shine and helps them color up

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless.

Prep the croissants:

Slice each one horizontally without cutting all the way through, creating a hinge that will hold everything together when they bake.

Add the mustard layer:

Spread a thin layer inside each croissant if you're using it, this little sharp note makes everything taste brighter.

Layer the fillings:

Nestle one slice of ham and one slice of cheese inside each croissant, folding them slightly if they hang over the edges.

Brush and arrange:

Gently close the croissants, brush the tops with melted butter, and place them on your prepared baking sheet with space to breathe.

Bake until golden:

Slide them into the oven for 12 to 15 minutes until the cheese is completely melted and the exteriors are deeply golden and crisp.

Serve them warm:

Let them cool for just a minute so the cheese sets slightly, then serve while still wonderfully warm.

Save

My husband once made these for our anniversary breakfast in bed, slightly overfilling them so cheese bubbled out and got wonderfully crispy in spots. They were imperfect and magnificent, and now that slightly messy, overflowing version is how we prefer them.

Making Them Your Own

I've discovered that a pinch of freshly ground black pepper inside each croissant wakes everything up beautifully. Sometimes I add fresh chives from the garden when they're available, their mild onion flavor playing so nicely with the ham.

What to Serve Alongside

A simple green salad with vinaigrette cuts through the richness perfectly, especially at lunch. Fresh berries on the side make it feel like a proper weekend breakfast, their brightness balancing all that buttery goodness.

Timing and Storage

You can assemble these up to several hours ahead and keep them refrigerated, then just pop them in the oven when you're ready. Leftovers reheat surprisingly well in a toaster oven, though they never last long enough in my house to test that theory thoroughly.

• If your croissants are super fresh, toast them lightly for 5 minutes before slicing to firm them up
• Turkey or smoked salmon make lovely alternatives to ham if you want to switch things up
• Wrap any extras in foil and reheat at 160°C (325°F) for about 8 minutes to refresh them

Save

There's something so satisfying about turning humble leftovers into something that feels like a treat from a French bakery.

Recipe Questions & Answers

→ Can I prepare these ahead of time?

Assemble the croissants up to 24 hours in advance, wrap tightly, and refrigerate. Add the melted butter just before baking.

→ What cheese works best?

Gruyère or Emmental deliver exceptional melt and nutty flavor. Comté or fontina are excellent alternatives with similar characteristics.

→ Should I use fresh or day-old croissants?

Day-old croissants actually perform better—they maintain structure during slicing and develop a more pronounced crisp exterior in the oven.

→ Can I make these vegetarian?

Simply omit the ham or replace it with sliced tomatoes, spinach, or mushrooms for a satisfying vegetarian version.

→ How do I store leftovers?

Wrap cooled croissants individually in foil and refrigerate up to 2 days. Reveal in a 160°C (325°F) oven for 5-7 minutes to restore crispness.

→ What sides pair well?

A simple green salad with vinaigrette balances the richness. Fresh berries or sliced fruit add brightness to the meal.