Creamy, Cheesy, Smokey Croissants
A delicious twist on a classic melt, to celebrate National Grilled Cheese Month!
April is National Grilled Cheese Month!
To celebrate, try this twist on the classic.
6 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 medium cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
4 large croissants, halved lengthwise
¼ cup sun-dried tomatoes, coarsely chopped
6 ounces Brie cheese, rind removed
6 ounces Swiss cheese, coarsely grated
4 1-ounce slices smoked turkey
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1. Mix mayonnaise, mustard, garlic and rosemary. Add salt to taste. Set aside for up to 30 minutes at room temperature or up to a day refrigerated.
2. Spread 2 tablespoons mixture on bottom half of croissants. Layer on tomatoes, Brie, Swiss cheese and turkey. Add croissant tops.
3. Heat a nonstick skillet over medium-low heat. Cook sandwiches 2 to 3 minutes, covered, until golden brown. (Because of their high butter content, croissants can burn easily. Watch carefully.) Turn over, pressing each with a spatula to compress. Cover and cook 2 to 3 minutes, until undersides are golden brown. Turn once more, pressing again; cook for 1 minute.
4. Let cool 5 minutes.
From Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes by Laura Werlin. Copyright ©2011. Printed with permission from Andrews McMeel Publishing, Photograph by Maren Caruso.