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Creamy, Cheesy, Smokey Croissants

A delicious twist on a classic melt, to celebrate National Grilled Cheese Month!

By Laura Werlin

As appeared in

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.

Serves 4

From Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes by Laura Werlin. Copyright ©2011. Printed with permission from Andrews McMeel Publishing, Photograph by Maren Caruso.