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Fashion Week Grilled Cheese

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 6 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 medium garlic cloves minced
  • 1 teaspoon finely chopped fresh rosemary
  • Salt to taste
  • 4 large croissants halved lengthwise
  • ¼ cup oil-packed sun-dried tomatoes drained and roughly chopped
  • 6 ounces Brie cheese sliced
  • 6 ounces Swiss cheese sliced
  • 4 1-ounce sliced smoked turkey


  • In a small bowl, mix together the mayonnaise, mustard, garlic, and rosemary. Add a little salt to taste. Set aside for up to 30 minutes at room temperature or up to 1 day refrigerated.
  • To assemble, place the bottom half of each croissant on your work surface, cut side up. Spread 2 tablespoons of the aioli on each croissant half, followed by the sun-dried tomatoes. Lay the Brie slices on top, followed by the Swiss cheese and turkey. Top with the remaining croissant halves, cut side down.
  • To grill, heat a large nonstick skillet over medium-low heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 2-3 minutes, until golden brown. Carefully turn the sandwiches, pressing each one with a spatula to compress the bread and filling. Cover and cook for 2 to 3 more minutes, until the undersides are golden brown. Turn the sandwiches once more, press with the spatula again, and cook for 1 minute. Remove from the pan. Let cool for 5 minutes. Cut in half and serve.


From: Grilled Cheese, Please!, “Creamy, Cheesy, and Smoky Croissant,” pages 51-52
If you can only find regular-size croissants, you may end up with filling for more than 4 sandwiches. Also, be aware that because of their high butter content, croissants can burn easily. Watch carefully.
The original recipe calls for the Brie’s rind to be removed and the Swiss cheese to be grated. When eating Brie, some people like the rind and some people don’t. If you normally eat the rind, I suggest keeping it as it will help the cheese hold together well under grilling. With the Swiss cheese, slicing it rather than grating it makes it easier to flip, so the choice is yours. Mine still melted well when sliced but created less mess during cooking.