I can’t believe we are in the last week of September and I am 15 days away from my due date! I am pleased that I have been able to fill the freezer this month and still have enough energy to get things done around the house.
So today’s recipe is for quick lunches for my husband to take with him when he goes to work so he doesn’t have to buy lunch. The recipe should be modified because the amount of dressing this makes would dress way more sandwiches than the rest of the recipe makes. I made the recipe for the dressing as normal, but doubled the sandwich recipe and still had WAY TOO much left over. I would cut it in half or in a third. So here’s the recipe:
Ham and Cheese Croissandwiches
- 1/4 c. butter, softened
- 1/4 c. mayonnaise
- 3 Tbsp. coarse-grained mustard
- 1 Tbsp. grated onion
- 2 tsp. poppy seeds (optional)
- 8 large croissants, split in half
- 1 lb. deli ham, thinly sliced
- 8 (1-oz.) Swiss cheese slices, cut in half
Stir together first 5 ingredients in a small bowl. Spread evenly over cut sides of croissants. Top bottom halves evenly with ham and cheese; top with remaining croissant halves.
To freeze: Wrap each sandwich in aluminum foil and place in a large zip-top freezer bag. Freeze up to 1 month.
To Use from frozen: Pre-heat oven to 350 F. Remove desired number of sandwiches from plastic bags and place on a baking sheet (do not remove foil). Bake at 350 F for 1 hour. OR: Remove and discard aluminum foil from desired number of sandwiches. Microwave 1 sandwich at a time at MEDIUM for 2 minutes or until heated through.
To bake without freezing: Place on a baking sheet and bake at 350 F for 13 to 15 minutes or until thoroughly heated.