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Italian Croissant Sandwich by @UpsideDownPear

I have been wanting to buy these specialty Italian meats from Costco for a long time now. They’ve always tempted me to make some sort of sandwich out of them (or even just put on top of crackers). Well I finally broke down and got them along with some croissants when I saw someone eating a croissant sandwich. I said, enough! I need both of these right now, and they need to be together.

Italian Croissant Sandwich by @UpsideDownPear

Voila, I give you this crazy huge and amazing Italian croissant sandwich. Not really a sub, but still amazing. I added lettuce, cheese, and tomato to round it out, but you can other favorites if you’d like. The cheese can stay or go (I can’t believe I just said that). It does add something to it, but the meats are so flavorful that you don’t really need the cheese for that. I do, however, recommend not leaving the tomato off…even if you’re not a fan of tomatoes. This is a bit hard to describe, but the tomato gives a nice bit of juice/liquid to the sandwich. The meats are on the salty side being that they are cured, so the juice from the tomatoes helps to cut that just enough.

Italian Croissant Sandwich by @UpsideDownPear

I will admit that this sandwich is intense. And while I will be eating it again, it will be a while.   Both the richness of the croissant and the richness of the meats have left me satisfied.

Italian Croissant Sandwich

  Italian Croissant Sandwich
Prep Time: 5 minutes Total Time: 5 minutes
Makes: q sandwich
1 croissant
1 slice of cheese
1) Cut the croissant in half. On the bottom half layer the capocollo, proscuitto, and salame as desired.
2) Top with lettuce, tomato, and cheese. Place the remaining half of the croissant on top and enjoy!


  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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