Frederic Melton
Ham and cheese croissants are a delicious, indulgent treat, and the perfect comfort food. The best cheese for a ham and cheese croissant is a good melting cheese, such as Swiss, Gruyere, or white cheddar. For a French-style croissant, use an all-butter puff pastry, and fill it with thinly sliced ham, and a kiss of Dijon mustard. Bake in the oven until the pastry is golden and the cheese is melted.
| Characteristics | Values |
|---|---|
| Type of cheese | Swiss, Gruyere, White Cheddar, Pepper Jack, Fontina, Muenster, or any cheese of your choice |
| Type of ham | Hickory-smoked, Black Forest, French ham, Prosciutto, or Honey-baked ham |
| Other ingredients | Puff pastry, Egg wash, Sesame seeds, Herbs, Thyme, Yellow mustard, Dijon mustard, Whole-grain mustard, Honey mustard |
| Baking temperature | 350-400˚F |
| Baking time | 3-5 minutes, or until the cheese is melted and croissants are toasted |
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What You'll Learn
Swiss cheese
When making ham and cheese croissants with Swiss cheese, it is best to grate the cheese yourself, as this will help it melt more evenly. The cheese can be used in combination with other cheeses, such as Gruyere, which has a nutty flavour, or with mozzarella or cheddar.
To prepare the croissants, preheat the oven to 350°F. Slice the croissants in half and layer on the ham, followed by the cheese. Spread mayonnaise, Dijon mustard, and seasonings on the croissants for added flavour. Bake for 3-5 minutes, or until the cheese is melted and the croissants are toasted.
Ham and cheese croissants with Swiss cheese can be served as a delicious breakfast or brunch option, paired with a crisp green salad or a cup of soup. They can also be enjoyed as a quick and easy snack, and they freeze well for later consumption.
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Gruyere cheese
Gruyere is a popular choice of cheese for ham and cheese croissants. Its nutty, salty, and creamy flavour, along with its high water-to-oil ratio, makes it ideal for melting. When baked, Gruyere melts evenly, adding a distinct creamy texture and subtle sweetness to the croissants. Its distinctive but not overpowering taste means it does not overshadow the other ingredients, such as ham, mustard, and puff pastry.
Gruyere is widely available in supermarkets and is a versatile cheese. It can be grated over salads, melted into fondue, or added to pizzas, mashed potatoes, and grits. It is also used in quiches, French onion soup, and the classic French toasted ham and cheese sandwich, the croque-monsieur.
Gruyere pairs well with medium-bodied or fruity red wines, such as Chardonnay, Riesling, or Pinot Noir. For a cheese plate, it can be served with a goat's milk cheese like Humboldt Fog, or a sheep's milk cheese like Ossau Iraty.
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White cheddar cheese
When making ham and cheese croissants, it is important to use good-quality ingredients, especially when there are so few of them. Using freshly baked croissants from a bakery, or making your own croissants from scratch, is preferable to using store-bought croissants in a bag. Similarly, using sliced ham from a deli counter is preferable to using pre-packaged ham.
To make ham and cheese croissants, preheat the oven to 350–400 °F. Line a baking sheet with parchment paper. Place the ham and cheese on the croissants, ensuring that the cheese is evenly distributed and avoiding the hole in the centre of the croissant. If desired, spread a small amount of Dijon mustard on the croissant. Bake for 8–10 minutes, or until the cheese is melted and the croissants are warm and toasted.
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Deli ham
When selecting deli ham for croissants, it is best to opt for thinner slices. Thinly sliced ham ensures that the croissant bakes evenly and creates a better texture. While any type of ham can be used, some popular choices for ham and cheese croissants include Black Forest ham, French ham, or prosciutto. These hams offer a smoky flavour that pairs well with the cheese.
For those who prefer to use leftover ham instead of deli ham, bone-in ham is a good option. However, this requires additional preparation time to slice the ham thinly enough for the croissants.
When assembling ham and cheese croissants, it is recommended to warm the ham slightly in the microwave before placing it on the croissant with the desired cheese. This ensures that the ham is not too cold when paired with the cheese, creating a more balanced flavour.
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Dijon mustard
When making ham and cheese croissants, Dijon mustard is spread directly onto the pastry, creating a flavourful base for the other ingredients. It is brushed onto the puff pastry, which is then sprinkled with sesame seeds to create a crunchy, golden exterior. The mustard can also be spread onto the inside of the croissant, adding an extra layer of flavour to the sandwich.
The mustard can also be mixed with other ingredients to create a glaze for the croissants. A sweet and sticky honey mustard glaze can be made by combining Dijon mustard with honey and brown sugar. This glaze is brushed onto the croissants before baking, adding a shiny, golden finish and a touch of sweetness to the savoury pastry.
The amount of Dijon mustard used in ham and cheese croissants can be adjusted to suit individual tastes. Some recipes suggest using a scant teaspoon of mustard, while others recommend spreading it generously onto the pastry. It can also be mixed with mayonnaise to create a creamy spread that balances out the tanginess of the mustard.
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Frequently asked questions
Swiss cheese, Gruyere, white cheddar, and pepper jack are all popular options for ham and cheese croissants.
Preheat the oven to 350 degrees Fahrenheit and reheat the croissants for about 5 minutes. Alternatively, you can use a microwave for about 20 seconds.
For an Italian twist, try using prosciutto, fontina cheese, and fig jam instead of mustard. For a sweeter option, you can use honey-baked ham, cheddar cheese, and honey mustard.
