Fillings for Croissants

Croissant
Baked beans
Gruyere cheese
Crispy bacon

Cut the croissant in half. Put the beans and pre-cooked bacon on the croissant half. Grate some Gruyere over the bacon and beans and place under the grill.

Once the cheese has melted take out and serve.

Put the croissant half back on top.

1 (24-ounce) unsliced loaf style onion rye bread, seeded or plain
8 ounces Brie, with herbs or plain, rind removed
1 stick unsalted butter, softened
1 teaspoon crushed dried red pepper flakes
1/2 teaspoon black pepper
1 medium red onion, sliced
8 ounces aged Swiss cheese, sliced
8 ounces pastrami, sliced
2 1/2 cups baby spinach salad, ready to use
4 ounces caraway Havarti cheese, sliced
Dijon mustard (optional)

1. Slice bread lengthwise in thirds. Toast bread lightly if desired.
2. Soften Brie 1 minute in microwave, if necessary. With a fork or in food processor, crush or mash Brie cheese with butter and spices.
3. Spread Brie butter over cut sides of bread, including both sides of middle slice. On bottom slice add half the onions, Swiss slices, pastrami, half the spinach, center slice of rye bread, remaining onions, Havarti and remaining spinach. Close sandwich with remaining Brie-buttered bread. Serve with Dijon mustard if desired.

Makes 6 servings.

Plum tomatoes are noted for their oval shape and full flavor. You may substitute any variety red tomato.

3 large avocados, peeled and sliced
1/4 cup lemon juice
6 soft white hoagie rolls, split
1 cup oil-and-vinegar dressing, divided
2 cups shredded romaine lettuce
1 cup fresh watercress (optional)
6 small green onions, sliced
1/2 cup crumbled blue cheese
1 cup (4 ounces) shredded sharp cheddar cheese
5 plum tomatoes, sliced
12 ounces roasted turkey or chicken breast slices
12 ounces thick smoked bacon slices, cooked

1. Toss together avocado and lemon juice; set aside.
2. Brush cut sides of rolls with dressing, and place on a baking sheet; reserve remaining dressing.
3. Bake rolls at 425*F (220*C) for 5 minutes or until lightly toasted.
4. Toss together lettuce, watercress, if desired, green onions, and reserved dressing. Arrange mixture evenly on top halves of rolls; top evenly with blue cheese, Cheddar cheese, and tomato.
5. Layer turkey, bacon, and avocado slices on bottom halves of rolls. Fold sandwiches.

Makes 6 servings.

1/2 cup spoonable salad dressing or mayonnaise
1/4 cup cucumber, seeded and finely chopped
1/2 teaspoon basil leaves, dried and crushed
1 loaf (1 1/2 pounds) round sourdough bread
6 slices each salami, American cheese and roasted turkey
6 rings each green and red bell pepper, red onion

1. Mix salad dressing, cucumber and basil; refrigerate.
2. Cut slice from top of bread loaf; remove center, leaving 1/2-inch shell. (Discard removed bread.)
3. Layer salami, green bell pepper, half of salad dressing mixture, cheese, onions, remaining salad dressing mixture, turkey and red bell pepper.
4. Cover with top of bread loaf.
5. Wrap in plastic wrap.
6. Refrigerate 3 hours or overnight.
7. Cut into six wedges to serve.

Makes 6 servings.

The flavors of this hero sandwich can be varied by using different flavors of dressing.

1 (1-pound) round focaccia bread*
1/2 cup creamy Italian salad dressing
12 lettuce leaves
4 ounces thinly sliced deli hard salami
10 (3/4-ounce) slices provolone or mozzarella cheese
8 ounces thinly sliced deli turkey breast
8 slices tomato
2 thin slices onion, separated into rings

1. Carefully slice bread in half crosswise. Spread creamy Italian dressing on top and bottom halves of bread.
2. To assemble, evenly layer bottom bread half with 1/2 of lettuce and remaining ingredients. Top with remaining lettuce leaves and bread half. Secure with toothpicks. Cut into wedges.

Makes 8 servings.

*Substitute 1(1-pound) loaf Italian bread.