Campfire Ham and Swiss Croissant Sandwiches
Yield: 4 servings
Total Time: 35-40 mins (including assembly) + optional chill time
A deli favorite made for the fire!
Accompaniment: Campfire Herb Butter Potatoes & Onions, Baked Beans
Ingredients
For the deli-style honey mustard sauce
- 3 tbsp kewpie mayonnaise
- 1½ tbsp dijon mustard
- 1½ tbsp honey
- ½ tsp yellow mustard
- ½ tsp apple cider vinegar
- ½ tsp dill weed
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp kosher salt
- a pinch of ground black pepper
- a pinch of chipotle pepper
For the sandwiches
- 4 butter croissants, split
- 8 slices baby swiss cheese
- 1 lb. deli-style black forest ham
MAKE-AHEAD NOTE: The honey mustard sauce can be prepared up to 3 days ahead. Assemble and wrap the sandwiches up to 24 hrs before cooking for the best texture.
Instructions
Step 1: Gather all of the ingredients for the deli-style honey mustard spread.
Step 2: In a small bowl, add the mayonnaise, dijon mustard, honey, yellow mustard, apple cider vinegar, dill weed, garlic powder, onion powder, kosher salt, and a pinch each of ground black pepper and chipotle powder.
Step 3: Stir thoroughly to combine then refrigerate for 15 mins to thicken and hydrate the spices.
Step 4: Gather all of the ingredients for the sandwiches.
Step 5: Place a slice of Swiss cheese on the bottom half of each croissant.
Step 6: Spread half of the deli-style honey mustard sauce evenly over the Swiss cheese on the bottom halves of the croissants.
Step 7: Layer ham over the sauce on each bottom half, using as much as desired.
Step 8: Spread the remaining honey mustard sauce evenly over the ham.
Step 9: Top the ham with a second slice of Swiss cheese.
Step 7: Top with the remaining croissant halves to close the sandwiches.
Step 8: Wrap a sandwich tightly in parchment paper, folding the edges inward to fully enclose the croissant without crushing it.
Step 9: Wrap the parchment-wrapped sandwich in a layer of foil, sealing it securely to lock in heat.
Step 10: Repeat for the remaining sandwiches, then refrigerate until ready to cook.
Step 11: Cook the foil-wrapped croissants over a CAMPFIRE on a grill grate set over MEDIUM COALS for 20 mins, turning once halfway through, until the croissants are warmed through and the cheese is melted.
Cook the foil-wrapped croissants on a GRILL over LOW-MEDIUM heat (about 325-350°F/165-175°C) for 20 mins, carefully turning once halfway through.
Cook the foil-wrapped croissants in an OVEN at 350°F/175°C for 20 mins on a sheet pan, flipping halfway through, until the croissants are warmed through and the cheese is melted.
