Easy Italian Artichoke Boursin Croissant Sandwich Recipe
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!
- 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
Instructions
- 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.
- 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.
- Next, top with some of the softened Boursin cheese, a few chopped/smashed artichoke hearts, and a sprinkling of mozzarella cheese.
- Brush the tops with an egg wash, then sprinkle on some everything bagel seasoning or sesame seeds.
- Pop these into the oven and bake until the cheese is melted and the tops are golden brown and crisp.
- Remove these from the oven and transfer them from the baking tray to a cooling rack immediately.
- 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
- Put all of the ingredients in a bowl and mix until thoroughly combined.
- Taste and adjust seasonings. *optional – you can add 2 Tablespoons of grated Parmesan cheese as well if desired.