Mortar & Pestle’s Croissant Sandwich | Boursin Cheese

Mortar & Pestle’s Croissant Sandwich Recipe

Created by Head Chef Stephen Ross, Mortar & Pestle, Chicago
Wake up and smell the flavor. With a kick of Boursin and a side of umami fries, Chef Ross puts an international spin on this beloved brunch classic.
  • Level easy

  • Prep time 20 MIN

  • Cook time 5 MIN

  • Total time 25 MIN


Your Turn To Create

For Sandwich
  • Set aside Boursin® on counter to bring to room temperature for easy spreading.
  • Slice and Toast cut side of Croissant.
  • Spread Boursin® onto each toasted side, Rougly 1 oz/side but personal preference is recommended
  • Slice tomato, and place 4 slices on bottom piece of Croissant, season with Maldon Sea Salt/Fleur de Sel and Freshly Ground Pepper.
  • Add Pickled Shallot, roughly 1 oz/sandwich, this is personal preference
  • Soft scramble eggs, 2 per sandwich. Heat 1 oz clarified butter, whole butter, or oil over medium heat and scramble until desired doneness. Season scrambled egg with salt and pepper as well.
  • Add egg to sandwich and serve with your choice of fries, potatoes, a side salad or fruit.
For Pickled Shallots
  • Thinly slice shallots
  • Bring the rest of ingredients up to boil to dissolve salt and sugar
  • Put thyme and spices in sachet, and pour over shallots
  • Tip: If possible, prepare shallots 1-7 days prior, Chef’s recommendation


At Mortar & Pestle, we serve it with French fries with umami seasoning or our potatoes with truffle/anchovy vinaigrette.

  • 1 box Boursin Garlic & Fine Herbs

  • 4 croissants

  • 4 Heirloom tomatoes

  • 8 eggs

  • 3-4 Lg Shallots, thinly sliced on mandolin, for uniformity, or by hand

  • 1 cup Champagne Vinegar, or white vinegar

  • 1/2 cup water

  • 1/4 cup sugar

  • 2 T Diamond Crystal Kosher Salt

  • 1 sprig fresh thyme

  • 1 teaspoon coriander, whole

  • 1 teaspoon cloves, whole

  • 1 teaspoon fennel seeds, whole