Baked Ham and Gruyère Croissants

By Sprig Originals ✓ · cooked up in Sprig

The ham and cheese croissant you find behind the glass at a Vietnamese bakery — flaky, buttery, generously stuffed, and warmed to order. The trick is starting with good bakery croissants (day-old is ideal), splitting them, layering ham and nutty Gruyère inside, and baking hot and uncovered so the cheese melts through while the shattered layers re-crisp instead of steaming into softness. A thin swipe of Dijon mayo on the cut faces adds moisture without sogginess.

Ingredients

• 4 large bakery croissants, preferably 1 day old
• 8 oz thinly sliced Black Forest or honey ham
• 6 oz Gruyère, coarsely grated (about 2 cups)
• 2 tbsp unsalted butter, melted
• Freshly ground black pepper

• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp Maggi seasoning sauce or soy sauce (optional, for a bakery-counter savoriness)

• 1/3 cup carrot and daikon, julienned
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp kosher salt
• 8 sprigs cilantro
• 1 jalapeño, thinly sliced

Instructions

1. Heat the oven to 375°F (190°C) with a rack in the middle. Line a rimmed baking sheet with parchment. Do not grease or cover it — dry, open heat is what re-crisps the croissant layers.
2. If making the optional pickles, toss the julienned carrot and daikon with the rice vinegar, sugar, and salt in a small bowl and set aside for at least 15 minutes, stirring once or twice.
3. Stir the mayonnaise, Dijon, and Maggi seasoning (if using) together in a small bowl.
4. Using a serrated knife and a gentle sawing motion, split each croissant horizontally, stopping just short of the back edge so it stays hinged like a book. Open them flat on the baking sheet, cut sides up.
5. Spread about 1 teaspoon of the Dijon mayo on each cut face — a thin layer only, so the pastry doesn't go damp. Grind black pepper over the bottom halves.
6. Scatter about one-third of the Gruyère over the bottom halves. Ruffle and fold the ham loosely on top (2 oz per croissant) so it sits in waves rather than flat slabs, then top with the remaining Gruyère, letting a little spill over the edges to form crisp cheese frills.
7. Close the croissants, press down lightly, and brush the tops and sides with melted butter.
8. Bake for 10 to 12 minutes, until the cheese is fully melted and bubbling at the seam, the exterior is deep golden, and the layers feel crisp when you tap the top. If the cheese is melted but the tops aren't crisp, bake 2 minutes longer rather than broiling.
9. Let the croissants rest 3 minutes on the sheet — the cheese sets just enough to stay put. For the bánh mì finish, open each croissant and tuck in drained pickles, cilantro sprigs, and jalapeño slices, then serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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