Flaky Grilled Indulgence

Grilled Cheese Croissant

Perhaps the best and yet worst thing about working at the coffee shop is the proximity to amazing baked goods, particularly the croissants. In general try I avoid everything we sell at all costs… but some nights when we have them left over after we close and they’re going to be thrown out anyway, it can be hard to resist.

Recently I was feeling a bit indulgent and decided there must be something I could do with these delicious croissants at home. Something delicious, something that could go really well with tomato soup, something….. GRILLED CHEESE. But not just an ordinary grilled cheese. No no. I love the creamy salty goodness of Kraft American singles when I’m using whole wheat bread from the grocery store. But somehow slapping cheese product on a delicious, elegant croissant seemed somehow wrong. A grilled cheese with ham and egg made with smoked Gouda and Gruyere – now that is croissant worthy.

But where can a starving artist find such lavish ingredients at an affordable price? Why, Trader Joes of course! A pack of pre-sliced smoked Gouda: $2.99. A pack of minimally processed rosemary ham: $2.99. A block of Gruyere: $3.99. 1 dozen eggs: $1.99. Croissants: free. Spicy brown mustard: already in my fridge. Having enough for at least five sandwiches but making only two and eating the rest of the ingredients out of the fridge in the middle of the night: priceless.

Cast Iron Sandwich Press

There’s a sandwich under there!

Basically you make this like you would any other grilled cheese, with a few minor adjustments. Because croissants are like 90% butter, you only need to put a very thin layer in your pan to grill it. And the real key, as you’ve probably deduced from the picture, is that you need to weigh it down while it cooks. I happen to have two cast iron pans, one smaller than the other. Perfect. Just top it with a can or two and let it do its thing. You want to cook it for a bit longer than you think you need to make sure the middle gets hot, about 5 minutes per side. Watch your heat and make sure it doesn’t burn. For the sandwich itself I spread a thin layer of spicy brown mustard on the bread before layering the Gouda, ham, egg, and Gruyere. And speaking of the egg, you want to scramble two eggs and spread them out in a thin layer across your egg pan, almost like you were making a crepe. Put it on low heat and cover it until the whole thing is just set. Slide it onto a plate and cut it up into pieces that will fit onto your croissant. Lovely.

We all need to indulge from time to time. This was certainly mine. When I bought all that cheese and ham I also bought a bunch of vegetables to juice and make salads the next day. Balance.

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