Sliced turkey, piled high on a freshly baked croissant, layered with tender baby spinach and tart whole berry cranberry sauce. What makes it really special is a thin layer of cream cheese. This sandwich definitely gets me in the mood for fall, but to tell you the truth, I crave it year-round.

Ingredients of Turkey Croissant

  1. It's 4 large of croissants split lengthwise.
  2. Prepare 4 slice of cooked bacon.
  3. Prepare 1/2 cup of (125ml) whipped chive cream cheese.
  4. It's 1/2 lb of (225g) peppered turkey breast.
  5. Prepare 1 of avocado, peeled, pitted, thinly sliced and lightly salted.
  6. Prepare 1 large of tomato, thinly sliced.
  7. It's 4 slice of Swiss or Colby-Jack cheese.

Turkey Croissant instructions

  1. Lay out croissants halves, cut side up on baking sheet. Lightly toast under broiler. Remove tops and keep warm..
  2. Combine bacon and cream cheese; spread evenly on bottom halves of toasted croissants. Arrange turkey, avocado and tomato on top of cheese..
  3. Top with slices of cheese. Broil about 6 inches (15 centimeters) from heat until cheese is melted and begins to turn golden..
  4. Top with reserved croissant tips and serve immediately..

A buttery croissant which I purchased at a bakery filled with sliced turkey, provolone cheese, and of course bacon, topped with lettuce and tomato for the perfect light, summer meal. Turkey slices are layered onto buttery croissants, with sliced Brie from the holiday's cheese board, cranberry sauce or relish, and a few leaves of baby arugula for a fresh, peppery contrast. The turkey salad filling can be made a day ahead of time with the exception of adding the lettuce (nobody likes soggy lettuce) and then fill croissants the next day. This recipe easily doubles or triples to accommodate a large crowd as well, which is perfect for those spring time or summer family gatherings. Arrange split croissants on a work surface.

Get Latest Recipe : HOME