Monday, 3 June 2013

Freakangel Cooks: Club-ish Crossiant

For the most part I don't eat a lot of bread. However, from time to time nothing hit's the spot like a sandwich. This delightful number I munched on for lunch today takes many aspects of a club sandwich, adds a few things and replaces bread with a croissant. I grilled these bad boys up on the George Foreman grill giving the croissant a nice crisp, flaky nature.

Don't forget bacon goes with almost everything. Now, it's sandwich time!
Grilled to perfection...

Sandwich Time: Club-ish Croissant

Preparation:

Gather deli sliced meats (chicken, honey glazed ham and roast beef in my case), your croissants, cheese (marble was what I had on hand today) and bacon (turns out I happened to have thick cuts maple bacon for a change today, yum) 
Now for the veggies on your sandwich; I went with a large red tomato, a piece of a red pepper, white mushrooms and spinach. 
Slice up your tomato and a few mushrooms. Chop up your partial red pepper and set these chopped veggies aside for later use. 

Process:

Half 6 slices of the maple bacon and fry until crispy, seasoned lightly with Montreal steak spice.  While the Bacon cooks slice your croissants in half and slice off some cheese for the sandwiches. 
Lay the cooked bacon flat on a rack over a paper towel covered plate to drip dry, cool and stiffen up. 
Fry up the red peppers and mushrooms in the remaining bacon grease. When they are nearly cooked add in a couple handfuls of spinach leaves and toss to allow the bacon flavor to mingle with the vegetables. 

Assembly:

Today I made these sauce free though if I make them again in the future I would likely add mustard to the base side of the sliced croissant before stacking the toppings. I chose the order of deli meats (chicken, then ham followed by roast beef), cheese wedges, then spoon on the veggies hot from the pan, slices of tomato, and top it off with the crispy strips of bacon before sandwiching it all between both halves of the croissant. 

Grill:

Grill briefly on a hot George Foreman grill until hot through to the middle and the wedges of cheese have started softening and melting. 

Enjoy:

Hot, likely messy, grilled to perfection and delicious...
Take a bite and enjoy your flaky club-like delight. 


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