Ingredients :

• The Croissants — Get real butter croissants from the bakery. Industrial vacuum-packed croissants absorb the filling and turn soft in ten minutes — exactly what we want to avoid. That flaky, crackling texture makes all the difference.
• Beaufort AOP — A mountain cheese with a pressed cooked paste, fruity and slightly salty. Ask for it in thin slices, less than 2mm, so it melts well. Avoid getting it too young: a summer or ‘chalet’ Beaufort has much more character.
• Turkey Mortadella — It has the same fine, melting texture as classic mortadella. Ask for it sliced very thin at the deli — that’s where the difference is made, as thick slices completely change the mouthfeel.
• Cider Vinegar — It provides a mild acidity, much less aggressive than white vinegar. This gives the pickles their roundness. Don’t replace it with white wine vinegar, as the result would be too sharp.