Candied Croissant Sandwiches
Ingredients
4
Kowalski's Croissants (from the Bakery Department)
2 tbsp.
Kowalski's Unsalted Butter, divided
1 tbsp.
Kowalski's Pure Honey, divided
1 oz. (approx.)
baby arugula
- Kowalski's Extra Virgin Olive Oil, to taste
- Kowalski's Balsamic Vinegar, to taste
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
5 oz.
thinly sliced Boar’s Head Mortadella (from the Deli Department)
2-4 oz.
burrata cheese (from the Specialty Cheese Department), to taste
- garnishes, to taste: finely chopped shelled pistachios and balsamic glaze or balsamic reduction
Directions
- Using a rolling pin, lightly smash croissants until roughly ½" and evenly thick.
- In a large nonstick skillet, melt ½ of the butter over medium heat; swirl to evenly coat pan.
- Place 2 croissants in the pan; cook until toasty and dark golden-brown on the bottom (about 2 min.). Drizzle tops of croissants evenly with ½ of the honey.
- Flip croissants; cook honey-side down until dark golden-brown and crisp (about 2 min.).
- Remove croissants from pan; set aside to cool to room temperature (croissants will crisp as they stand).
- Repeat process with remaining 2 croissants.
- While croissants cool, toss arugula with oil and vinegar in a small bowl; season salad with salt and pepper.
- Top 2 croissants with mortadella, burrata and arugula salad.
- Top with pistachios; drizzle with balsamic glaze. Add more pepper to taste; top with remaining croissants.
- Cut sandwiches in half; serve immediately (one half per person).
