Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

October 8, 2024 by Kimberly

Get ready for a crunchy, savory explosion in every bite! This sandwich layers rich flavors like creamy egg salad, crispy bacon, and caramelized onions with a tangy twist, leaving you totally satisfied.

50 MINUTES

EASY

OMNIVORE

INT.

750 PER SANDWICH

UMAMI
CREAMY
CRISPY

EVERYDAY

SANDWICH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Looking for a sandwich that hits all the right notes? This crispy masterpiece combines rich egg salad, spicy bacon, and sweet caramelized onions with a punchy dill gremolata and creamy, tangy picklenaise (pickle-infused mayo). The balance of crunchy, creamy, spicy, and tangy in every bite will make this sandwich your new go-to for lunch or a snack. It’s a burst of flavor that’ll have you craving it again and again.

How to serve
This sandwich is best served fresh and warm, right after toasting the bread to crispy perfection. Pair it with a side of fresh salad to make it a complete meal. The dill gremolata and picklenaise add an unexpected tangy touch, making it a great option for casual get-togethers or a solo lunch treat.

How to store
If you need to store this sandwich, keep the components separate – store the egg salad, bacon, and caramelized onions in airtight containers in the fridge for up to 2 days. Toast your bread fresh when ready to assemble for the best texture and taste!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions
Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions
“Let’s make a piece of happiness”
Print
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Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 50 minutes
  • Yield: 4

Description

Recommended Equipment

  • small pot
  • medium bowl
  • deep dish
  • sharp knife
  • cutting board
  • small bowl
  • large pan
  • parchment paper

Ingredients

Units Scale
EGG SALAD
  • 4 eggs
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1 tbsp picklenaise (or regular mayonnaise)
  • chives
  • salt & pepper to taste
GREMOLATA
  • 10 grams fresh dill
  • 5 grams fresh chives
  • 3 tbsp pickle oil (or any other oil you like)
  • 2 garlic cloves
  • juice of 1/2 lemon
  • salt & pepper to taste
CARAMALIZED ONIONS
  • 6 small white onions
  • 2 tbsp balsamic vinegar
  • 1 tsp clarified butter
  • salt
CRISPY BACON
  • 8 slices bacon
  • 4 tsp brown sugar
  • 4 tsp cayennepepper
OTHER INGREDIENTS
  • 60 grams picklenaise (or regular mayonnaise)
  • 8 slices white bread of choice
  • 4 romaine lettuce leaves
  • 60 grams gouda cheese

Instructions

PREPARATIONS

  • Here’s the recipe for the picklenaise. You’ll need about 6-8 tablespoons.
  • Here’s the recipe for the pickle oil. You’ll need about 3 tablespoons.

INSTRUCTIONS

  1. For the egg salad, fill a pot with water and bring it to a boil. Carefully add the eggs and set a timer for 8 minutes. While they cook, prepare a bowl of ice water. After 8 minutes, transfer the eggs to the ice water to stop them from cooking further. Let them cool completely. Peel the eggs, separate the yolks from the whites, and place the yolks in a deep dish. Chop the egg whites into small pieces and set aside. To the yolks, add Dijon mustard, pickle-mayo, salt, pepper, white wine vinegar, and chopped chives. Mix everything together, mashing the yolks with a fork. Finally, fold in the chopped egg whites and mix again. Place the salad in the fridge until you’re ready to use it.
  2. For the gremolata, finely chop the dill and slice the chives into small rings. Mix both in a small bowl with lemon juice and pickle oil. Peel the garlic cloves and grate them into the bowl. Stir everything well and season with salt and pepper. Set aside.
  3. For the caramelized onions, peel the onions and slice them into thin half-rings. Heat a large pan over medium heat, melt 1 teaspoon of butter, then add the onions and a pinch of salt. Stir well and cook for 15-20 minutes, stirring occasionally, until the onions are golden and creamy. Add balsamic vinegar and stir again. Set the onions aside.
  4. Meanwhile, prepare the crispy bacon. Lay the slices on parchment paper and sprinkle them evenly with brown sugar and cayenne pepper. Bake at 200°C / 392°F for about 15 minutes or until the sugar has melted and the bacon is a deep pink.
  5. Butter the outside of the white bread slices and cut the Gouda into thin slices. Wash and dry the lettuce leaves, and get the picklenaise ready.
  6. Heat a pan over low to medium heat and place the buttered bread slices, butter-side down, in the pan. Add Gouda to half of the slices. Cover the pan so the cheese can melt. Remove the bread once the cheese is soft and the bottoms are golden and crispy.
  7. Spread mayo on the plain bread slices and gremolata on the cheesy ones.
  8. Now layer the sandwich in this order: lettuce on the mayo side, followed by egg salad, bacon, and caramelized onions. Top it off with the cheese-gremolata slice. Cut the sandwich in half and enjoy!
  • Cook Time: 50 min

Tropical Granola – Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

Tropical Granola - Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

September 8, 2024 by Kimberly

Get a taste of paradise in every bite! This crunchy tropical mix is loaded with coconut, mango, banana, and pineapple instantly taking you to a beachside escape with every spoonful.

40 MINUTES

EASY

VEGAN

INT.

342 PER PORTION

CRUNCHY

EVERYDAY

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something that transports you straight to a sunny beach, this tropical-inspired granola is just what you need. Packed with crunchy coconut chips, sweet dried mango, freeze-dried banana, and tangy pineapple, it’s the ultimate blend of tropical goodness. Whether you sprinkle it over yogurt, enjoy it with milk, or just munch it by the handful, each bite brings a little sunshine to your day. Plus, it’s super easy to make and perfect for anyone looking for a healthier snack option!

How to serve
There are so many ways to enjoy this tropical mix! Serve it over some creamy Greek yogurt with a drizzle of honey, or go for a classic bowl with your favorite milk. If you’re feeling fancy, use it to top smoothie bowls for that perfect Instagram-worthy breakfast. It’s also an amazing snack to pack on-the-go, giving you a burst of tropical flavors any time of day.

How to store
Store this tropical blend in an airtight container to keep it fresh and crunchy. It’ll stay delicious for up to 3-4 weeks if stored in a cool, dry place – although, let’s be real, it probably won’t last that long because it’s too good!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Tropical Granola - Coconut Mango Pineapple & Banana
Tropical Granola - Coconut Mango Pineapple & Banana
“Let’s make a piece of happiness”
Print
.tasty-recipe-responsive-iframe-container-4fe7d95e { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-4fe7d95e iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tropical Granola - Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana


5 from 1 review

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 300 g / 4 cups

Description

Recommended Equipment

  • oven
  • parchment paper
  • medium-sized bowl
  • small saucepan
  • sharp knife
  • cutting board
  • airtight container

Ingredients

Units Scale
  • 100 grams rolled oats
  • 15 grams almonds
  • 30 grams dried mango
  • 30 grams freeze-dried banana
  • 30 grams dried pineapple
  • 20 grams coconut chips
  • 15 grams puffed quinoa
  • 30 grams cold-pressed coconut oil
  • 10 grams brown sugar
  • 25 grams agave syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions

PREPARATIONS

  • Here’s the recipe for the Pineapple Coconut Oil. You’ll need about 30g of it.

INSTRUCTIONS

  1. Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper and set it aside.
  2. In a medium-sized bowl, mix together the oats and almonds. Set aside.
  3. In a small saucepan, stir together sugar, agave syrup, vanilla extract, and coconut oil. Heat on low until the sugar melts. Pour this mixture over the oat-almond mix and stir well.
  4. Spread the mixture evenly onto the baking sheet. Bake for about 20 minutes.
  5. While the granola is baking, chop the freeze-dried bananas, pineapple, mango, and coconut chips to your desired size, and measure out the quinoa. Set everything aside.
  6. Once the granola is done baking, take it out of the oven and add the other ingredients. Mix everything well and let it cool.
  7. Once it’s completely cooled, crumble the granola and store it in an airtight container.
  • Passive Time: 20 min
  • Cook Time: 20 min

Coconut Lime Popcorn

Coconut Lime Popcorn

Coconut Lime Popcorn

Coconut Lime Popcorn

August 28, 2024 by Kimberly

Indulge in this tropical popcorn treat! The refreshing burst of lime and the rich coconut flavor make every bite a mini vacation. Perfect for cozy movie nights or fun gatherings.

20 MINUTES

EASY

VEGAN

INT.

387 PER PORTION

CRUNCHY
ZESTY

EVERYDAY

DESSERT

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Ready to take your snack game to the next level? This coconut and lime flavored popcorn is a game-changer. Imagine the zingy taste of lime combined with the rich, creamy flavor of coconut. It’s a tropical twist on your favorite snack that’s perfect for movie nights, parties, or just because. Quick to make and absolutely delicious, this popcorn will become your go-to treat for every occasion!

How to serve
It’s perfect for a cozy movie night at home, adding a tropical vibe to your entertainment. For a party, place it in colorful bowls for a festive touch. You can also pack it into little snack bags for a sweet and tangy treat on the go. This popcorn pairs wonderfully with a cold drink, making it an ideal companion for both casual and special moments.

How to store
Simply let it cool completely before placing it in an airtight container. It stays fresh and crunchy for up to three days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Coconut Lime Popcorn
Coconut Lime Popcorn
“Let’s make a piece of happiness”
Print
.tasty-recipe-responsive-iframe-container-80ff159f { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-80ff159f iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut Lime Popcorn

Coconut Lime Popcorn


  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 2

Description

RECOMMENDED EQUIPMENT

  • medium pot with lid
  • grater
  • food processor
  • large bowl

Ingredients

Units Scale
  • 60 grams popcorn kernels
  • 30 grams lime coconut oil
  • 60 grams white sugar
TOPPING
  • zest from one lime
  • 1 tbsp shredded coconut
  • 1 tbsp white sugar

Instructions

PREPARATIONS

  • Here you can find the recipe for the lime coconut oil. You need 30g / 1 oz of the oil.
  1. In a medium pot, combine lime-coconut oil, sugar, and popcorn kernels, ensuring all kernels are coated with sugar and oil.
  2. Place the pot on the stove with the lid on and set to medium heat. Wait until the first kernel pops.
  3. While waiting, zest a lime and place the zest in a food processor. Add 1 tablespoon of sugar and 1 tablespoon of shredded coconut. Pulse a few times until the mixture is fragrant. Set aside.
  4. As the kernels start to pop, occasionally shake and gently swirl the pot to ensure even heating. After about 3-5 minutes, all kernels should be popped, and the sugar should have turned a light amber color.
  5. Carefully open the lid and pour the popcorn into a large bowl.
  6. Immediately sprinkle the topping over the popcorn and mix well to coat the popcorn evenly. Divide the popcorn into two bowls and enjoy!
  • Passive Time: 10 min
  • Cook Time: 10 min

Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad

July 4, 2024 by Kimberly

Crunch into crispy rice paper paired with a vibrant salad of mango, avocado, and cashews. A dish that’s as fun to eat as it is colorful!

25 MINUTES

EASY

VEGAN

ASIAN

109 PER PORTION

CRUNCHYEVERDAY

APPETIZER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Experience a crunch like no other with this unique dish that combines crispy fried rice paper with a lush mango avocado cashew salad. It’s a textural delight that’s bursting with freshness and flavor.

How to serve
Serve this crispy delight as a stunning appetizer or a light, refreshing meal. The crackle of the rice paper perfectly complements the soft, rich textures of avocado and mango, with cashews adding a satisfying crunch. It’s a dish best enjoyed immediately to secure the crispy rice paper and the cool, fresh salad. Alternatively for making it ahead, you can serve the salad and the deep-fried rice paper individually.

How to store
The crispy rice paper should be enjoyed right after frying to maintain its texture. However, the mango avocado cashew salad can be refrigerated in an airtight container and is best eaten within a day to keep the flavors vibrant and fresh.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Crispy Rice Paper with Mango Avocado Cashew Salad
Crispy Rice Paper with Mango Avocado Cashew Salad
“Let’s make a piece of happiness”
Print
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Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad


  • Author: Kimberly
  • Total Time: 25 minutes
  • Yield: about 16 small cups

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small frying pan or pot
  • scissors
  • paper towels
  • salad bowl
  • small bowl

Ingredients

Units Scale
CUPS
  • 4 small rice paper
  • 200 milliliters deep-frying fat
DRESSING
  • 1 tbsp avocado oil
  • 2 tbsp lime juice
  • 1 garlic clove, grated
  • 1/4 tsp ginger, grated
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce
SALAD
  • 300 grams red cabbage
  • 1 ripe mango
  • 1 ripe avocado
  • 40 grams cashew nuts
TOPPINGS
  • cress or sprouts
  • white sesame
  • spring onion

Instructions

  1. Heat about 1 cm of frying oil to 180°C / 356°F in a small frying pan. Carefully cut the rice paper into quarters using scissors, and fry each quarter in the hot oil for 5 seconds until it puffs up and turns fluffy white. Remove from the pan and let it drain on paper towels. Note: The paper is only pliable for a short time after being removed from the oil.
  2. For the salad, finely shred the red cabbage and place it in a salad bowl. Peel the mango and avocado and cut the flesh into bite-sized pieces, adding them to the salad bowl as well. Finally, add the cashews.
  3. For the dressing, mix avocado oil, lime juice, grated garlic and ginger, sesame oil, and soy sauce in a small bowl and pour it over the salad. Mix everything well.
  4. Slice the green part of the spring onion into fine strips and set aside.
  5. If serving immediately, lay out the fried rice papers, fill each with 1-2 tablespoons of salad, and top each with white sesame seeds, cress, and the sliced spring onions. If not serving immediately, I recommend preparing both components separately.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 25 min

Katsu Sando

Katsu Sando

Katsu Sando

Katsu Sando

June 29, 2024 by Kimberly

Sink your teeth into the ultimate Katsu Sando – the most popular Japanese sandwich! Crispy chicken, tangy red cabbage, and creamy kewpie mayo nestled between soft bread – every bite is a flavor explosion!

40 MINUTES

EASY

OMNIVORE

JAPANESE

582 PER PORTION

CRISPY
UMAMI

EVERDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Brace yourself for the crunch and savor of the Katsu Sando, a Japanese-inspired sandwich that’s taking the culinary world by storm. Featuring crispy panko-crusted chicken, this sandwich packs a punch with every layer of flavor.

How to serve
Perfectly crispy and deliciously juicy, the Katsu Sando is best served immediately after assembly to maintain its textural contrast. Slice it in half to show off the beautiful layers of red cabbage slaw, green butter lettuce, creamy kewpie mayo and tonkatsu sauce.

How to store
While best enjoyed fresh, you can store the prepped ingredients separately in the fridge. The panko chicken can be kept for up to two days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Katsu Sando
Katsu Sando
Katsu Sando
“Let’s make a piece of happiness”
Print
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Katsu Sando

Katsu Sando


  • Author: Kimberly
  • Total Time: 40 minutes
  • Yield: 4

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • medium-sized bowl
  • plastic wrap
  • meat mallet
  • two plates
  • three shallow dishes for breading
  • large frying pan
  • measuring spoons

Ingredients

Units Scale
  • 8 slices white toast
  • 40 grams kewpie mayo
  • 40 grams tonkatsu sauce
  • 250 grams chicken breast
  • 1.5 tbsp all-purpose flour
  • 1 egg
  • 3 tbsp panko bread crumbs
  • 3 tbsp regular bread crumbs
  • 50 grams clarified butter
  • 150 grams red cabbage
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
  • 4 butter lettuce leaves

Instructions

  • Cut the red cabbage into eighths and finely shred or slice one eighth. Place it in a medium-sized bowl and marinate with rice vinegar, sesame oil, and salt. Set aside.
  • Detach 4 leaves from the head of lettuce and wash thoroughly. Pat dry and set aside.
  • Halve the chicken breast lengthwise, then cut each half again crosswise. Place each piece between two layers of plastic wrap and pound to about 0.5 cm / 0.2″ thickness using a meat mallet. Lay the flattened meat on a plate.
  • Set up a breading station with three shallow dishes or bowls. Fill the first dish with 1.5 heaped tablespoons of wheat flour, crack an egg into the second dish and whisk it. In the third dish, mix together 3 heaped tablespoons each of panko and breadcrumbs. Coat each piece of chicken first in flour, shaking off excess, then dip in the egg, and finally, press into the breadcrumb mixture, ensuring it’s well coated on all sides. Place the breaded pieces side by side on a plate.
  • Heat clarified butter in a large frying pan and fry the breaded chicken pieces on both sides until crispy, about 3 minutes per side or until cooked through. Let the meat drain on kitchen paper.
  • Place half of the slices of bread flat on a clean work surface, then place a lettuce leaf on each. Top each with a piece of cooked chicken, followed by a zigzag pattern of Kewpie mayo and Tonkatsu sauce. Add about 2 tablespoons of red cabbage salad on top of the sauces. Finally, top the sandwiches with another slice of bread. If desired, trim the edges all around and cut the sandwiches in half in the middle with a sharp knife.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 40 min

Ham & Cheese Croissant

Ham & Cheese Croissant

Ham&Cheese Croissant

Ham & Cheese Croissant

November 27, 2023 by Kimberly

Imagine a buttery croissant hugging tasty ham and melted Gruyère cheese. It’s like a delicious duet of flavors that makes each bite a delight. Happy eating!

15 MINUTES

EASY

OMNIVORE

FRENCH

453 PER PORTION

CRUNCHY / COMFORT FOOD

EVERYDAY

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Enjoy a ham and Gruyère croissant featuring a special brown sugar butter glaze. Imagine a buttery treat with sweet brown sugar, poppy seeds, onion, and zesty Dijon mustard. Each bite delivers flaky pastry, tasty ham, creamy Gruyère, and a burst of unique flavors. It’s a simple, delicious snack that promises savory goodness.

How to serve
Whether enjoyed warm or cold, it’s an ideal take-away breakfast or a special morning treat. Paired with a side salad, it transforms into a quick and delightful lunch option, making for a deliciously convenient meal that’s perfect for both planned and spontaneous gatherings.

How to store
For optimal freshness, store the croissant in an airtight container or tightly wrapped in plastic. Refrigerate for short-term use, or freeze for extended freshness. Whether reheated in the oven or enjoyed cold, these croissants maintain their deliciousness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Ham&Cheese Croissant
Ham&Cheese Croissant
Ham&Cheese Croissant

“Let’s make a piece of happiness”

Print
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Ham&Cheese Croissant

Ham & Cheese Croissant


5 from 1 review

  • Author: Kimberly
  • Total Time: 14 min
  • Yield: 2-4

Description

Recommended Equipment
  • small bowl
  • bread knife
  • cheese grater
  • kitchen basting brush

Ingredients

Units Scale
  • 4 croissants
  • 60 grams cheese of your choice (I used Gruyére)
  • 100 grams deli ham
  • 1 tsp chives
GLAZE
  • 1 tbsp butter
  • 1 tsp poppy seeds
  • 1/2 tsp brown sugar
  • 1/2 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Instructions

PREPARATIONS

  • Grate Gruyère cheese.
  • Cut the chives into thin rolls.
  • Melt 1 tbsp butter in a small bowl in the microwave or in a saucepan.
  • Preheat the oven to 150°C / 302°F

INSTRUCTIONS

  1.  Add the following ingredients to the melted butter: onion powder, garlic powder, salt, brown sugar, poppy seeds and Dijon mustard. Mix well and set aside.
  2. Slice the croissants lengthwise, but not all the way through. Now place the ham inside and top with the grated Gruyère. Sprinkle with chives. Fold the croissants closed and brush the tops with the glaze. Place them in a baking dish or directly on a baking tray.
    1. Bake the croissants for 7 minutes until the cheese has melted then turn on the broiler for 2-3 minutes until golden brown and crispy.
  • Prep Time: 4 min
  • Passive Time: 5 min
  • Cook Time: 5 min

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