4 large croissants, cut in half
¼ cup chive and onion cream cheese spread
4 teaspoons spicy brown mustard
12 ounces thinly sliced smoked ham
4 slices Colby Jack cheese
3 large eggs, beaten
½ cup half & half
- Salt
and pepper
- Butter
They were so pretty. I wanted a picture before I maimed them.
Spread bottoms of croissants with cream cheese and
mustard. Top with ham, cheese and tops of croissants. Set aside.
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| A 12-ounce container of smoked ham was perfectly adequate to fill the sandwiches. I think 16 ounces would have been excessive. |
In shallow dish, combine eggs and half & half; salt and pepper to taste. Dip each side of sandwiches in egg to coat croissants.
In a flat skillet over medium heat, melt enough butter
to coat pan. Place sandwiches on skillet; cook until golden brown on both sides
and cheese is melted (about 2-3 minutes per side).
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| Bubbling after their nice bath. |
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| It got a little crispy but that's ok. Served with some veggie straws. |
My Rating: 4/5 "These are definitely comfort food. The cream cheese on the bottom accents the slice of cheese on the top and then the whole thing is cuddled in a delightful way by the croissant. I wish it didn't have to get all singed on the top and bottom, but there's really no other way to melt the cheese. Anyway, this is a treat!"
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