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Salmon and Pepper Croissant Sandwiches

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Ingredients

2/3 cup mayonnaise
3 tablespoons honey mustard
1/3 cup shredded Parmesan cheese
2 red bell peppers, chopped
2 avocados, peeled and cubed
3 cooked salmon fillets, broken into chunks
1/2 cup cubed Monterey Jack cheese
12 split croissants

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Salmon and Pepper Croissant Sandwiches

  • Serves 6
  • Easy

About This Recipe

I think that sandwiches made with croissants are so luxurious. Even if all you can get are bakery croissants that aren’t very flaky, and just have the texture of regular bread, the large surface area of the rolls gives them more texture. They stand up to fillings much better than white bread or plain rolls.

If you can find real croissants, of course, that’s best. But in Minnesota, I take what I can find! Sometimes I’ll buy frozen croissant dough and bake them just for these sandwiches. But most bakery croissants are just fine.

The filling in this easy recipe is simple and so good. The combination of salmon, mustard, mayonnaise, red bell peppers, and avocados is just about perfect. You could, of course, use any type of meat or vegetables you’d like in the filling. Shredded cooked chicken, sliced rare steak, cooked shrimp, or even tuna would be delicious. You could use sliced zucchini in place of the bell peppers, or use leftover green beans or even peas. But don’t omit the avocado; I think that ingredient is necessary for the luxurious taste of these sandwiches.

Steps

1
Done

In a medium bowl, combine the mayonnaise, honey mustard, and Parmesan cheese and mix gently.

2
Done

Add the bell pepper, avocado, salmon, and Monterey Jack cheese and mix gently to coat.

3
Done

Make sandwiches with the split croissants. You can toast the croissants before you make the sandwiches, if you'd like. Serve immediately.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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