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.
Level easy
Prep time 15 MIN
Cook time 25 MIN
Total time 40 MIN
4 eggs
3 tbsp extra virgin olive oil
4 cloves garlic minced
1 sweet onion, medium diced
1 yellow pepper sliced
1 orange pepper sliced
1/2 small jalapeño sliced into rounds (optional)
2 (15 oz) cans fire roasted tomatoes
1 tbsp tomato paste
½ cup vegetable or chicken broth
2 tsp paprika
1 tsp cumin
Kosher salt & cracked pepper to taste
1 avocado
1 small bunch cilantro finely chopped
1 small bunch parsley finely chopped
1 package Boursin Garlic & Fine Herbs, crumbled
Fresh toasted baguette drizzled with olive oil