Italian Artichoke Boursin Croissant Sandwiches

Buttery, flaky croissants stuffed with garlic butter spread, Boursin cheese, Italian meats, artichoke hearts, and mozzarella cheese. Topped with tomato slices, fresh basil, and a drizzle of balsamic glaze, they bake up perfectly golden, freeze beautifully, and are an easy Italian-inspired meal anytime!

Adding Italian Flair to a Sandwich

If you recall my Croissant Breakfast Sandwich recipe, you know that I’m a huge lover of those croissants at Costco. Since it’s just the two of you, I really don’t want to have nothing but breakfast sandwiches in my freezer. I also need other types of croissant sandwiches.

Thus, the Italian-inspired croissant sandwich. I always have various types of Italian meats on hand, and this sandwich was a way to use them beyond the typical charcuterie board. Just like the other croissant sandwiches, these are baked to crispy, cheesy perfection, effortless to prep in bulk, and ensure none go to waste!

Boursin Croissant Italian Sandwich Ingredients

What I love about these sandwiches is that you can customize them not only to your liking but to what you have on hand. Use different Italian meats and cheeses, for example!

• Croissants
• Garlic Butter
• Italian deli meats
• Cheese: Boursin and Mozzarella
• Artichoke Hearts
• Chupacabra Italian Seasoning
• Fresh Basil
• Balsamic Glaze
• Tomato Slices* optional

Chef Lori’s Garlic Butter

• 8 Tablespoons unsalted butter, softened
• 2 teaspoons minced garlic
• 2 teaspoons Chupacabra Italian Seasoning

1. Put all of the ingredients in a bowl and mix until thoroughly combined.
2. Taste and adjust seasonings.
3. *optional – you can add 2 Tablespoons of grated Parmesan cheese as well if desired.

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How to Make Artichoke Boursin Croissants

These are a total win for busy days, weekend brunches, or a great weeknight dinner. Plus, grab-and-go just got way more delicious! Customize them with your favorite fillings, save the rest in the freezer for future meals. From weekday rushes to lazy weekend spreads, these sandwiches bring a touch of comfort and a whole lot of flavor to every bite!

1. Slice the croissants, but not all the way through. You want to slice them on the curved side. It’s not a bad thing if you cut them all the way through. I prefer them ‘sealed’ on one edge.
2. Spread the garlic butter on both of the cut sides. Next, add in some of the Italian deli meats. I went with sopressata as that’s what I had on hand.

3. Next, top with some of the softened Boursin cheese, a few chopped/smashed artichoke hearts, and a sprinkling of mozzarella cheese.

4. Brush the tops with an egg wash, then sprinkle on some everything bagel seasoning or sesame seeds.
5. Pop these into the oven and bake until the cheese is melted and the tops are golden brown and crisp.
6. Remove these from the oven and transfer them from the baking tray to a cooling rack immediately.

REST ON A COOLING RACK

• By immediately removing them from the baking tray and placing them on a cooling rack, you prevent the bottoms from getting soggy or “steamed” on the tray. Just allow them to rest there for a couple of minutes before serving. The croissants will crisp up and be super flaky.

7. Before serving, add a few tomato slices inside along with some fresh basil, then finish it off with a drizzle of balsamic glaze.

Italian Croissant Sandwich FAQs

• Can I make these ahead of time? Absolutely! You can assemble them up to a day in advance, refrigerate them, and bake when you’re ready to serve.
• Are these freezer-friendly? Yes! I have a section discussing how to do this.
• How do I reheat frozen croissants? I also have a dedicated section on this topic. I’ll give you a couple of options on reheating these.
• What kind of mozzarella works best? Just like I recommend with my pizzas, always go with freshly shredded whole-milk, low-moisture mozzarella. This melts the best and prevents sogginess.
• What else can I use besides Boursin? If it’s unavailable where you live, mix some softened cream cheese or strained ricotta with a teaspoon or two of Chupcabra Italian Seasoning.
• Do I have to bake these? Nope. As long as your ingredients are all cooked, you don’t have to bake these. The benefit of baking these is that the cheese gets all warm and melty while the croissant gets toasted.
• Can I make these vegetarian? Yes! Skip or substitute the meat with plant-based Italian meat. You can also use roasted veggies, such as spinach, roasted red peppers, or sun-dried tomatoes.

Why You’ll Love This Recipe

I love that I can take simple store-bought croissants and turn them into something that feels homemade and special. These are freezer-friendly, endlessly customizable, and something that will please everyone.

• FLAKY, BUTTERY CROISSANT BASE: The croissants give every bite a light, crispy, bakery-style feel.
• SAVORY ITALIAN SANDWICH VIBES: The mix of Italian meat, cheeses, a nd artichoke hearts creates a warm, Italian deli-inspired flavor.
• PERFECT FOR LEFTOVER CROISSANTS: finally, a delicious way to use up that big box store pack!
• BIG FLAVOR WITH MINIMAL EFFORT: Garlic butter, Boursin, Italian seasoning, and melty mozzarella pack in tons of taste without complicated steps!
• BUDGET-FRIENDLY: Stretch your ingredients into multiple meals
• A TRUE TIME-SAVER: Make once, enjoy all week!
• FREEZER-FRIENDLY: These freeze beautifully and reheat as if they were made fresh!
• COMPLETELY CUSTOMIZABLE: Swap fillings, cheeses, or add veggies; make it your own!
• PERFECT FOR BRUNCH, LUNCH, OR DINNER: Easy to serve and guaranteed to impress guests

Make Ahead & Freeze Italian Croissant Sandwiches

I purposely bought two packages of Costco croissants to test this method and find out which one works best. I found that freezing them before baking yields the best results.

1. Assemble the croissants, but stop just before adding the egg wash and everything bagel seasoning. You can add that right before baking.
2. Wrap each sandwich in parchment paper, then in foil. Place the sandwiches in a freezer-safe bag.
3. Store in the freezer for up to 2 months.

*I also tested this with freezing baked sandwiches and had no problems either with reheating them. I found them a bit fresher when I baked them only once. See below on reheating them from a baked state.

How to Reheat Italian Boursin Croissant Sandwiches

In testing this, I tried a few routes; one is the preferred method, but the other works when you’re short on time.

Thawed Overnight In The Fridge:

This is my preferred method, as I try to avoid using the microwave whenever possible. Take the sandwich(es) out of the freezer, leave them wrapped, and place them in the fridge to thaw overnight.

• Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the thawed sandwich on the pan. Brush with egg wash, add everything bagel seasoning if desired, and heat for ~13-15 minutes, or until warmed through.

  • If you are reheating them from a previously baked state, follow the same steps as for thawing and baking, but loosely cover the top with foil to prevent the croissant from browning too much.

From Frozen:

Hey, I get it, you forgot to take them out the night before, or it was a last-minute decision. This is a two-step process that requires the microwave (but only for approximately 30-45 seconds).

• Microwave First: Unwrap the sandwich(es) and place them in the microwave for 30 seconds at 50% power. Feel the inside – if it still feels frozen solid, repeat for another 15-20 seconds. You’re not cooking it in here; you’re just thawing the inside so you can bake them. *The same principle applies whether you’re baking these for the first time or reheating previously baked sandwiches.
• Oven Second: Preheat the oven to 350°F, then line a baking sheet with parchment paper. Place the partially thawed sandwich on the pan. Brush with egg wash, add everything bagel seasoning if desired, and heat for ~13-15 minutes, or until warmed through.

  • If you are reheating them after baking, follow the same steps as for thawing and baking, but loosely cover the top with foil to prevent the croissants from browning too much.

Easy Italian Artichoke Boursin Croissant Sandwich Recipe

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Buttery, flaky croissants stuffed with garlic butter spread, Boursin cheese, Italian meats, artichoke hearts, and mozzarella cheese. Topped with tomato slices, fresh basil, and a drizzle of balsamic glaze, they bake up perfectly golden, freeze beautifully, and are an easy Italian-inspired meal anytime!

• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 sandwiches
• Category: sandwiches, brunch recipes, freezer meals, budget-friendly meals, meal prep, croissants
• Method: oven
• Cuisine: sandwiches, brunch recipes, freezer meals, budget-friendly meals, meal prep, croissants

Ingredients

• 6 Croissants
• 24–30 slices of Italian deli meat
• Garlic Butter (see Chef Lori’s Garlic Butter above for the recipe or the notes below)
• 1 package softened Boursin Cheese (I used Shallot & Chive)
• 18–24 artichoke hearts, drained well and chopped
• 1 1/4 cups fresh shredded whole milk, low-moisture mozzarella cheese
• 1 large egg, beaten
• Everything Bagel Seasoning or Sesame Seeds *optional
• 12 slices of tomatoes
• Fresh Basil
• Balsamic Glaze for drizzling

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Instructions

1. Slice the croissants, but not all the way through. You want to slice them on the curved side. It’s not a bad thing if you cut them all the way through. I prefer them ‘sealed’ on one edge.
2. Spread two teaspoons of garlic butter on both cut sides. Next, add in some of the Italian deli meats. I went with sopressata as that’s what I had on hand.
3. Next, top with some of the softened Boursin cheese, a few chopped/smashed artichoke hearts, and a sprinkling of mozzarella cheese.
4. Brush the tops with an egg wash, then sprinkle on some everything bagel seasoning or sesame seeds.
5. Pop these into the oven and bake until the cheese is melted and the tops are golden brown and crisp.
6. Remove these from the oven and transfer them from the baking tray to a cooling rack immediately.
7. Before serving, add a few slices of tomato inside along with some fresh basil, and finish it off with a drizzle of balsamic glaze.

Notes

Chef Lori’s Garlic Butter

• 8 Tablespoons unsalted butter, softened
• 2 teaspoons minced garlic
• 2 teaspoons Chupacabra Italian Seasoning

1. Put all of the ingredients in a bowl and mix until thoroughly combined.
2. Taste and adjust seasonings. *optional – you can add 2 Tablespoons of grated Parmesan cheese as well if desired.

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