Baked Turkey and Havarti Croissants

Instructions

1. 1

   Preheat the oven to 175°C/350°F, allowing about 12 minutes. During preheating, line a 33 × 45 cm baking tray with baking paper and finely mince the garlic. Put the butter in a 100 ml ovenproof ramekin and place it in the warming oven for 2–4 minutes, checking until just melted. Carefully remove it and stir in the garlic.

2. 2

   While the oven continues heating, split the 4 large, fully baked croissants, weighing about 80 g each, horizontally. Divide the Havarti into 8 slices of about 20 g each. Use purchased fully cooked, ready-to-eat deli turkey.

3. 3

   Spread 5 g apricot jam over each croissant bottom and 5 g honey mustard over each cut top. Layer one cheese slice, 80 g turkey and another cheese slice onto each bottom, spreading the turkey evenly rather than bunching it in the center. Close the sandwiches and place them on the tray.

4. 4

   Brush all the garlic butter over the croissant tops, then sprinkle evenly with the everything bagel seasoning. Loosely tent the tray with foil, leaving space above the croissants.

5. 5

   Bake on the middle oven rack for 15 minutes. Remove the foil and bake for another 5–10 minutes, until the cheese melts and the turkey reaches 74°C/165°F in the center of each sandwich. Check with an instant-read thermometer inserted from the side; continue baking if needed, loosely covering again if the tops become too dark.

6. 6

   Use a spatula to transfer the hot croissants to plates and serve immediately.