Ham and Gruyère Croissants

1. 1 Croissantspack 4 pcs ≈ $4.00 1 pcs
2. 2 Hampack 300 g ≈ $2.91 40 g
3. 3 Goudapack 250 g ≈ $4.50 30 g
4. 4 Cucumbers≈ $3.67 per kg 80 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut each croissant¹ lengthwise into two halves about 1 cm thick; slice the ham² and Gruyère into 0.5 cm slices; line a 30×40 cm baking sheet with parchment; preheat the oven to 180 °C.

2. Place the croissant¹ halves on the baking sheet cut sides up; top each half with ham² and Gruyère slices.

3. Cover with the remaining croissant¹ halves, press gently to seal the filling; you may press with your hands over the surface.

4. Bake on the middle rack at 180 °C for 6 minutes, until golden brown and the cheese has melted.

5. Check for doneness: remove the sheet and verify the cheese has melted and the edges are golden; bake for another 1–2 minutes if needed.

6. Cool slightly and cut into portions 2–3 cm thick.

7. Serve with cucumber⁴; serve immediately or keep warm on the table; if desired, make ahead and reheat before serving.