Ham and Swiss Croissant Melt with Dijon Honey

Why You’ll Love This Recipe

• Flaky, buttery croissant meets oozy Swiss and savory ham for a café-worthy melt at home.
• Sweet-tangy Dijon-honey smear balances richness and adds a subtle glaze.
• Ready in under 20 minutes using a panini press or simple skillet.
• Foolproof layering technique keeps the croissant crisp and the cheese perfectly melted.

Grocery List

• Produce: Chives or parsley (optional, for garnish)
• Dairy: Swiss cheese, unsalted butter
• Pantry: Croissants (bakery), deli ham, Dijon mustard, honey, black pepper

Full Ingredients

Dijon-Honey Smear

• 2 teaspoons Dijon mustard
• 2 teaspoons honey

Sandwiches

• 2 large all-butter croissants (about 3 oz/85 g each)
• 6 oz (170 g) thinly sliced deli ham
• 4 slices Swiss cheese (about 4 oz/113 g total)
• 1 tablespoon (14 g) unsalted butter, softened
• 1/4 teaspoon freshly ground black pepper

Optional Garnish & Sides

• Finely snipped chives or chopped parsley
• Cornichons or a small bowl of extra Dijon-honey for dipping

Step-by-Step Instructions

Step 1: Mix the Dijon-honey smear

In a small bowl, stir together the Dijon mustard and honey until completely smooth. This quick smear adds bright tang and a touch of sweetness that balances the rich croissant and cheese.

Step 2: Prep the croissants

Use a serrated knife to split each croissant horizontally. If the interior is very airy, gently press the crumb with your palm to create a flatter surface. This helps the fillings stay put and promotes even melting.

Step 3: Layer for perfect melt

Spread the Dijon-honey mixture over the cut sides. On each bottom half, place 1 slice of Swiss, then divide the ham between the sandwiches, folding it into loose ribbons for height and juiciness. Sprinkle the black pepper over the ham. Top with the remaining Swiss slices and close the sandwiches. The cheese-on-both-sides “barrier” keeps the croissant from getting soggy and melts beautifully.

Step 4: Butter the exteriors and preheat

Lightly butter the outside tops and bottoms of the croissants. Preheat a panini press to 375°F (190°C). Alternatively, heat a skillet over medium-low heat (aim for a 325–350°F/163–177°C surface temperature if you have an infrared thermometer).

Step 5: Press until flaky and oozy

Panini press method: Cook at 375°F (190°C) for 3–5 minutes, closing the lid gently so you do not crush the croissant. Skillet method: Place sandwiches in the skillet, top with a smaller pan or a foil-wrapped brick for light pressure, and cook 3–4 minutes per side until deeply golden and the cheese is melted. Adjust heat as needed to avoid scorching before the cheese melts.

Step 6: Rest, slice, and serve

Transfer to a board and rest 1 minute to let the cheese settle. Slice in half with a serrated knife. Garnish with chives or parsley if using, and serve immediately with cornichons or extra Dijon-honey on the side.

Pro Tips

• Cheese barrier: Place Swiss on both sides of the ham to prevent soggy croissants and maximize gooey melt.
• Gentle pressure: Press lightly—just enough to contact heat surfaces—so you keep those flaky layers intact.
• Heat control: Medium-low heat ensures the cheese melts before the croissant over-browns.
• Butter lightly: A thin, even butter coat crisps the exterior without greasiness.
• Rest 1 minute: This quick pause prevents lava-like cheese from running out when you slice.

Variations

• Gruyère & onion: Swap Swiss for Gruyère and add a spoonful of caramelized onions.
• Sweet-heat: Use hot honey with Dijon and add thinly sliced pickled jalapeños.
• Breakfast twist: Slip in a soft-scrambled or fried egg for a brunch-worthy upgrade.

Storage & Make-Ahead

Make the Dijon-honey smear up to 1 week ahead; store covered in the refrigerator. Assemble sandwiches up to 4 hours in advance (without buttering the exterior), wrap tightly, and refrigerate; butter and cook just before serving. Leftovers keep 1 day in the fridge; reheat in a 350°F (177°C) toaster oven for 8–10 minutes until hot and crisp. Avoid microwaving, which softens the croissant. Freezing is not recommended, as croissants lose their delicate texture.

Nutrition (per serving)

Approximate per sandwich: 650–700 calories; 33 g carbohydrates; 30 g protein; 39 g fat; 1,200–1,400 mg sodium; 8 g sugar. Values will vary based on specific brands and croissant size.