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Salmon and Basil Croissant Sandwiches

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4 croissants, cut in half
1/2 of an 8-ounce package cream cheese
1/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 cup diced Havarti cheese
1 (6 ounce) cooked salmon fillet, flaked
4 to 8 fresh basil leaves

Salmon and Basil Croissant Sandwiches

  • Serves 4
  • Easy

About This Recipe

Using croissants for sandwiches is very indulgent, and a very easy way to dress up what can be an ordinary recipe. While most bakeries offer croissants, it may be worth your while to search out the real thing; a flaky, buttery, delicious croissant.

But if you can’t find the real thing (I can’t in my town), ordinary grocery store croissants will do in this delicious sandwich. You could, of course, make your own, but that takes hours and hours!

Salmon, three kinds of cheese, fresh basil, and mayonnaise make an indulgent filling for this recipe. You can use smoked salmon or canned salmon, but I prefer to use leftover salmon fillets. The next time you grill salmon, make a few extra and store them in the fridge so you can enjoy this wonderful sandwich the next day.

Why this recipe works:

  • Sometimes the simplest recipes are best. A croissant provides the perfect contrast to the tender salmon, creamy cheese, and fresh basil.
  • If you can’t find fresh basil because it’s winter or for any other reason, substitute 1/2 teaspoon dried basil and stir it into the cream cheese and mayonnaise mixture.
  • You can make the sandwich filling ahead of time, but don’t fill the croissants until you’re ready to serve.



Prepare the croissants and set aside.


In a medium bowl, beat the cream cheese until fluffy. Add the mayonnaise and mix well until smooth. Then add the Parmesan and Havarti.


Gently stir the salmon into the cream cheese mixture, being careful not to break it up too much.


Make sandwiches with the salmon filling and the croissants, using the fresh basil leaves in place of lettuce. Serve immediately.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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