Creamy, Cheesy, Smokey Croissants

A little twist on a classic comfort food, grilled cheese!

- Posted on Apr 1, 2011

Creamy, cheesy, smokey croissants

April is National Grilled Cheese Month!

To celebrate, try this twist on the classic.


6 Tbsp. Mayonnaise 2 Tbsp. Dijon mustard
2 med. cloves garlic, minced 1 tsp. fresh rosemary, finely chopped
Salt 4 large croissants, halved lengthwise
¼ c. sun-dried tomatoes, coarsely chopped 6 oz. Brie cheese, coarsely grated
6 oz. Swiss cheese, coarsely grated 4 1 oz. slices smoked turkey


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.

In 2001, I was diagnosed with breast cancer. I wasn’t a good candidate for chemo. I took tamoxifen instead and gave my trouble to God—just as Dr. Peale suggested in his book, "Thought Conditioners". Since then I’ve remained cancer free. -Guideposts Magazine reader

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

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