Croissant Cordon Bleu Recipe

Preheat and prepare croissants

Preheat oven to 375°F (190°C). Using a sharp knife, split each croissant horizontally without cutting all the way through if you prefer hinged tops, or fully split if preferred. Lightly brush the cut interior of both top and bottom halves with the softened unsalted butter (about 1/2 tablespoon per croissant) to promote browning and flavor.

Assemble sandwiches

On the bottom half of each croissant, layer 2 slices of ham, then 2 slices of turkey, then 2 slices of Muenster cheese. Arrange the meat and cheese so they sit evenly and slightly overlap, covering the croissant interior. Place the top half of the croissant over the fillings.

Heat to melt cheese

Place assembled croissant cordon bleus on a baking sheet lined with parchment or lightly greased. Bake in the preheated oven for 8–10 minutes, or until the croissants are warmed through and the Muenster is melted and bubbly. For a slightly crisper exterior, broil on high for 30–60 seconds at the end—watch closely to avoid burning.

Finish

Remove from oven and let rest 1–2 minutes. If croissants were split hinged, open slightly to ensure internal steam escapes and cheese does not run excessively. Transfer to individual plates.

Portion mayonnaise into small ramekins (about 1/4 cup per two sandwiches) and apple chutney into separate ramekins (about 1/4 cup per two sandwiches). Place ramekins alongside the hot croissant cordon bleus for dipping. Sprinkle optional chopped fresh parsley over the sandwiches for color and a hint of freshness.