The croissant sandwich can be a beautiful thing or a soggy catastrophe. It all depends on what’s inside. With melting Beaufort AOP and homemade pickled onions that have just the right amount of tang, we are clearly on the right side of things.
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.
