Monte Christo Croissant Panini

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.

Course Mains & Entrees

Cuisine American

Keyword lunch, monte christo, panini, sandwich

Prep Time 5

Cook Time 4

Total Time 9

Servings servings

Calories 364

Author Laurie McNamara

Equipment

Hamilton Beach Panini Press

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

This sandwich is quite decadent, so I personally would serve half a sandwich.

Nutrition