Caprese Croissant Breakfast Sandwich Recipe

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, plus more for serving
• 2 Tablespoons unsalted butter, melted
• Black or white sesame seeds, for sprinkling (optional)
• Fresh basil leaves, for garnish (optional)

Instructions

1. 1

   Preheat Oven: Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper. Arrange the bottom halves of the croissants in a single layer on the prepared baking sheet.

2. 2

   Add Pesto and Fillings: Spread 1 tablespoon of basil pesto evenly over each croissant bottom half. Layer on the sun-dried tomatoes, artichoke hearts, halved cherry tomatoes, mozzarella slices or pearls, and a handful of arugula leaves to each croissant.

3. 3

   Assemble Croissants: Place the top halves of the croissants over the fillings to form sandwiches.

4. 4

   Butter and Sprinkle: Brush the tops of the croissant sandwiches generously with melted unsalted butter. If desired, sprinkle with black or white sesame seeds for added texture and flavor.

5. 5

   Bake the assembled croissant sandwiches in the preheated oven for about 5 minutes or until the croissants are crispy and the cheese is melted. If you notice the tops browning too quickly, cover them loosely with aluminum foil during baking to prevent burning.

6. 6

   Serve: Remove from the oven and serve immediately. Garnish with fresh basil leaves if desired to add a bright, herbaceous finish to your breakfast sandwich.