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Croissant

 


Ingredients

  • 6 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 medium cloves garlic, minced
  • 1 teaspoon fresh rosemary, finely chopped
  • 4 large croissants, halved lengthwise
  • 1/4 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 6 ounces Brie cheese, rind removed
  • 6 ounces Swiss cheese, coarsely grated
  • 4 (1-ounce) slices smoked turkey


Instructions

  1. In a small bowl, mix together the mayonnaise, mustard, garlic, and rosemary. Add a little salt to taste.
     
  2. Set aside for up to 30 minutes at room temperature or up to 1 day refrigerated.

To assemble sandwich:

  1. Place the bottom half of each croissant on your work surface, cut side up. Spread 2 tablespoons of the aioli on each croissant half, followed by the sun-dried tomatoes.
     
  2. Lay the Brie slices on top, followed by the Swiss cheese and turkey slices. Top with the remaining croissant halves, cut side down.


For stovetop method:

  1. Heat a large nonstick skillet over medium-low heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 to 3 minutes, until golden brown.
     
  2. Carefully turn the sandwiches, pressing each one with a spatula to compress the bread and filling. Cover and cook for 2 to 3 minutes, until the undersides are golden brown.
     
  3. Turn the sandwiches once more, press with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve.

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