Crispy Baked Ham and Swiss Croissants Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider adding a thin spread of Dijon mustard on the inside of the croissant before adding the ham and cheese.

The tanginess of the mustard cuts through the richness of the butter and cheese, providing a balanced profile that elevates the entire dish. This small addition makes a significant difference in the final taste.

If you prefer a more intense cheese flavor, you can place a small amount of grated cheese on top of the buttered croissant during the last two minutes of baking.

This creates a crispy cheese crust that adds texture and a deep, savory punch. Be sure to watch the oven closely, as the shredded cheese can burn quickly compared to the sliced cheese inside.

Variations

• Spinach and Feta: Replace the ham and Swiss with fresh baby spinach and crumbled feta cheese. The spinach will wilt perfectly during the baking process, creating a lighter, Mediterranean-inspired version of this classic pastry.
• Turkey and Provolone: Swap the ham for thinly sliced smoked turkey and use provolone cheese instead of Swiss. This combination offers a milder, slightly sweet flavor profile that pairs beautifully with the herb butter crust.

Storage and make-ahead

Fridge

Store leftovers in the refrigerator for up to 2 days. Wrap them tightly in plastic wrap to prevent the pastry from drying out.

Reheat

To reheat, place the croissants in a 350°F (175°C) oven for 5 to 7 minutes until warmed through and crisp.

Store any leftovers in an airtight container once they have cooled to room temperature. Keeping them in a cool, dry place is essential to maintaining the crispness of the pastry.

If left out in humid conditions, the croissants will soften quickly, losing their signature texture. Aim to consume any stored portions within one day for the best quality.

While these are best served fresh, you can assemble the croissants up to two hours before baking. Keep them covered at room temperature until ready to go into the oven.

Do not brush with the herb butter until just before baking, as the moisture from the butter can cause the pastry to soften if it sits for too long before being heated.

Serving ideas

Serve these croissants warm, ideally within ten minutes of coming out of the oven. They are best enjoyed as a standalone breakfast or paired with a light side, such as a fresh green salad or a bowl of seasonal fruit, to balance the richness of the buttery pastry and melted cheese.

When presenting, consider stacking them on a wooden board for a rustic appeal. Because they are flaky, providing napkins is a good idea. If serving for a brunch gathering, you can slice them in half again after baking to create smaller, bite-sized portions that are easier for guests to handle and enjoy alongside other dishes.

Frequently asked questions

Recipe card

Crispy Baked Ham and Swiss Croissants

Prep 5 minCook 15 minRest 5 minTotal 25 minServes 3

Ingredients

• 3 croissants, store-bought or made ahead
• 6 slices deli ham
• 3 slices Swiss cheese
• 2 tbsp unsalted butter, melted
• 1 tsp dried herbs, such as parsley or thyme

Instructions

1. Preheat the oven to 375°F (190°C). Use a serrated knife to carefully slice each croissant in half horizontally, ensuring the delicate pastry does not crumble. Place the bottom halves on a baking sheet lined with parchment paper for easy cleanup.
2. Layer two slices of ham and one slice of Swiss cheese onto the bottom half of each croissant. Place the top halves of the croissants over the cheese. In a small bowl, whisk together the melted butter and dried herbs, then brush this mixture generously over the tops of the pastries to ensure a golden, flavorful crust.
3. Bake in the preheated oven for 10 to 12 minutes, or until the croissants are toasted and the cheese is bubbling and fully melted. Remove from the oven and let them rest for 5 minutes before serving to allow the cheese to set slightly, ensuring the best texture when slicing.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

12.5 g

Carbohydrates

28 g

Fat

24 g

Fiber

1.5 g

Sugar

3 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.