Mortar & Pestle’s Croissant Sandwich
Created by Head Chef Stephen Ross, Mortar & Pestle, Chicago
With a kick of Boursin and a side of umami fries, Chef Ross puts an international spin on this beloved brunch classic.
Layered with smoked turkey and ham and smothered with creamy Boursin Garlic & Fine Herbs Cheese, this panini hits the spot every time. Cook up some homemade chips, serve with a bowl of warm soup, or just eat it all by itself.
Prep time 5 min
Cook time 5 min
Total time 10 min
No panini maker or grill pan? No problem. Wrap each sandwich in aluminum foil and place on baking sheet. Top with a large, heavy skillet and bake at 350°F for 30 minutes.
1 box of Boursin Garlic & Fine Herbs Cheese
8 slices hearty country-style bread
8 slices smoked turkey
8 slices smoked deli ham
1 cup baby arugula leaves
1 cup sliced roasted red peppers
2 tablespoons olive oil
1/2 box of Boursin Garlic & Fine Herbs Cheese
4 slices hearty country-style bread
4 slices smoked turkey
4 slices smoked deli ham
1/2 cup baby arugula leaves
1/2 cup sliced roasted red peppers
1 tablespoons olive oil
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