Jazz up your lunch plans with a Monte Christo Croissant Panini! Flaky croissants are spread with raspberry preserves on one side and mayo and mustard on the other. In between are layers of ham, turkey and gruyere cheese. This gets pressed in a hot panini press until crispy golden and perfect.
Now this is my kind of sandwich.
It’s no secret I love a sweet and salty combo. It is one thing to add flaky sea salt to cookies, but sweet and salty on a sandwich is something else and a Monte Christo is the perfect example. Years ago, I wrote for the Pioneer Woman’s site Tasty Kitchen. I would pick a recipe to feature, photograph step-by-step while making it (sound familiar?) and it would be spotlighted on the site. One of the recipes I made was Lindsay’s (Pinch of Yum) bacon, pear and raspberry grilled cheese. While the photos are questionable, the sandwich was undeniable perfection. I loved the sweetness of the jam and texture of the fresh pear in contrast to the bacon and cheese. Mind = blown.
Recently when dreaming about that sandwich, this cranberry turkey panini sandwich also came to mind. Suddenly I had this delicious idea to panini a Monte Christo sandwich in a croissant. Jam – check. Cheese – check. Buttery flaky croissant – check!
Flaky croissants are spread with seedless raspberry jam on one side and mayo and dijon (or yellow) mustard on the other. In between are layers of ham, turkey and gruyere cheese. All of this gets pressed in a hot panini press until crispy golden and perfect. There’s just no way this could not be amazing, right?
To Make This Monte Christo Croissant Panini You Will Need:
- seedless raspberry jam
- thinly sliced deli ham (I love Boar’s Head Tavern ham)
- thinly sliced deli turkey (again, I love Boar’s Head Ovengold)
- gruyere cheese
Start by slicing the croissant in half horizontally. Would you just look at those nooks and crannies?!
Slather with mayo and mustard on the cut side of the bottom half of the croissant.
Then on the cut side of the top half, spread with seedless raspberry jam.
On the mustard and mayo half, stack with 3 ounces ham.
Top with roughly 1 ounce of sliced gruyere.
Lastly top with 3 ounces turkey.
Place the top of the croissant on top and preheat your panini press. I’ll link the one I have in the recipe printable.
Once your panini press is hot, place the sandwich onto the press.
Carefully close and let the press do its thing.
I mean… drool.
The top gets so toasty!
Before serving, cut in half and sprinkle with powdered sugar.
Sweet and tangy, crisp and buttery and deliciously cheesy. This sandwich is everything.
Monte Christo Croissant Panini
- 2 all-butter croissants
- 2 tablespoons mayonnaise, or to taste
- 2 teaspoons dijon, or yellow mustard, or to taste
- 2 tablespoons seedless raspberry jam, or to taste
- 6 ounces deli ham lunchmeat, thinly sliced, we like Boar's Head Tavern Ham
- 6 ounces deli turkey lunchmeat, thinly sliced, we like Boar's Head Ovengold
- 2 ounces gruyere cheese, sliced
- 1 teaspoon powdered sugar
- Slice the croissants in half horizontally. Swipe the cut side of each of the bottom halves with 1 tablespoon mayo and 1 teaspoon mustard - or to taste.
- Spread raspberry jam on the cut side of both top halves.
- Divide and stack ham, gruyere and turkey on the cut side of the bottom halves. Replace the tops and heat your panini press.
- Once hot, place one sandwich onto the hot plate and close, letting the weight of the top press work on the sandwich.
- When the croissant is crisp and golden and the cheese has melted, use a spatula to transfer the seandwiches to a plate. Repeat with remaining sandwich.
- Cut in half and serve dusted with powdered sugar.
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