Spinach and Corn Croissant Sandwich
Croissants are probably one of the best bread invented and croissant sandwiches are sometimes just a perfect breakfast. These vegetarian croissant sandwiches are so delicious! The filling is a cheesy corn spinach mixture with herbs and sun-dried tomatoes layered in crispy croissants with pesto and chili sauce! The everything thing bagel on top is the cherry on top. It’s a flavor explosion that’s so easy to make. These sandwiches are one of my favorite things to make with a day-old croissant or when I have guests over. It’s ready in 30 mins which is always a plus.
Happy Cooking!
Servings: 5-6 croissants
Prep Time: 15 mins
Baking Time: 10-15 mins
Total Time: 30 mins
Ingredients:
5-6 croissants
2/3 cup softened cream cheese
1/2-1 tsp chili flakes
1/4 tsp oregano
1/2 tsp dried or fresh chives
1/2 tsp dried basil
1/4 tsp salt
a pinch of salt
1/8 tsp sugar
1/3-1/2 cup shredded mozzarella cheese
1/3 cup corn kernels
1/3 cup chopped spinach, blanched
2 tbsp chopped sun dried tomato
2-3 tbsp pesto
1-2 tbsp chili sauce of your choice
2 tbsp melted butter
1-1.5 tbsp everything bagel seasoning
Directions:
Blanch spinach and let it air dry for 5 mins.
Preheat the oven to 375F. Prepare a baking tray by lining it with parchment paper and keep aside.
In a mixing bowl add cream cheese, cheese, herbs, and seasonings- salt, pepper, sugar, chili flakes, basil, chives, and oregano.
Mix it all together till combined.
Add corn, balanced spinach, sun-dried tomatoes and mix in. Keep aside.
Slice the croissants horizontally through.
On the bottoms, spread a very thin layer of pesto followed by chili sauce.
Then divide the prepared mixture between the croissants and spread it out over the sauces.
Place them on the prepared baking tray and then sandwich them close with the tops.
Brush melted butter over the tops and sprinkle some everything bagel seasoning over it when the butter is till fresh so it sticks on.
Bake at 375F for 7-10 mins till it’s warm and toasty.
Let it cool for 3-4 mins.
Enjoy warm!
Notes/Tips:
You can use 1-2 day old croissants also.
You can skip everything bagel seasoning for sesame seeds if you want.
You can make the filling 1-2 days before and store it in an airtight container in the fridge.
Use only a pinch of salt, the cheese and pesto is salty and so is everything bagel seasoning so if you add too much salt it will be salty!
Cooling the croissants after they come out of the oven helps them become crispy.
