Name: Caprese Croissant Breakfast Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4-6 croissants, sliced in half, lengthwise; 4 Tablespoons basil pesto; 8 mozzarella pearls or 2 large mozzarella balls, sliced; 8 cherry tomatoes, halved; 5 ounces (140g) sun-dried tomatoes, sliced into stripes; 5 ounces (140g) artichoke hearts; A handful of arugula salad, and more for serving; 2 Tablespoons unsalted butter, melted; Black or white sesame, for sprinkling (optional); Basil leaves (optional)

Caprese Croissant Breakfast Sandwich

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Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 minutes
Yield: 4-6 servings 1x
Category: Breakfast
Diet: Vegetarian

Caprese Croissant Breakfast Sandwich will take your weekend breakfast or brunch to the next level! These generous croissants are filled with all things Mediterranean and make a wonderful yet simple savory treat for breakfast.

Ingredients

Scale

4–6 croissants, sliced in half, lengthwise
4 Tablespoons basil pesto
8 mozzarella pearls or 2 large mozzarella balls, sliced
8 cherry tomatoes, halved
5 ounces (140g) sun-dried tomatoes, sliced into stripes
5 ounces (140g) artichoke hearts
A handful of arugula salad, and more for serving
2 Tablespoons unsalted butter, melted
Black or white sesame, for sprinkling (optional)
Basil leaves (optional)

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Instructions

Preheat oven to 350°F (180°C). Arrange bottom half of croissants in a single layer on a large baking sheet, lined with parchment paper.
Spread the pesto sauce over each half, then stuff with sun-dried tomatoes, artichoke hearts, cherry tomatoes, mozzarella and arugula leaves into the croissant. Top with second half of the croissant buns.
Brush each croissants with melted butter, sprinkle with black sesame, and bake for about 5 minutes or until croissants are crispy and cheese melted. If at anytime, the top is browning, cover with aluminium foil during baking. Serve immediately with a few fresh basil leaves if desired.