What’s more decadent than a croissant? Layers upon layers of delicate, flaky pastry and delicious butter, lovingly kneaded and formed into the perfect breakfast treat. To transition it into brunch, we’ve turned the humble croissant into the base of our BLT for the ultimate bite! Stuffed with crispy bacon, fresh lettuce, juicy tomato, and mandatory cheese, this delightful combination is a fun twist on the classic BLT sandwich.
What you need
Knife
Ingredients
SERVES ONE
- 1 croissant, cut lengthways
- 2 rashers bacon
- 1 slice Swiss cheese
- 3 slices tomato
- 2 pieces lettuce
- ½ tsp. mustard
- 1 tsp. mayo
- Salt and pepper, to taste
Preparation
Step 1
Cook the bacon in a large skillet over medium heat with a splash of water (this helps to render the fat), turning occasionally, until crisp and golden brown (about 8-10 minutes). Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
Step 2
Dry your pan and put back on medium heat, put the cut sides of the croissants face down in the pan to toast the inside. About 1-2 minutes or until golden brown.
Step 3
Once done, spread the mayonnaise and mustard on the cut sides of the croissant halves.
Step 4
On the bottom half of each croissant, place a slice of cheese, the bacon, lettuce leaf and top with tomato. Season with flakey salt and fresh cracked pepper.
Step 5
Top the sandwich fillings with the top half of the croissant, pressing down gently.
Step 6
Serve immediately and bon appetit!
✨ RECIPE NOTES ✨
- Storage: Do not store – eat this immediately!
- Make it vegan: There are vegan cheese, bacon and croissant alternatives you can use. On our vego days, we prefer to omit the bacon and replace it with avo, and sub the cheese with a dairy-free brand. Still super delicious!
