Sandwich: Turkey and Spinach on Croissant

“I like this sandwich paired with a soup for lunch. Toasting the croissant and using mayo means this sandwich holds up well to being packed in a lunch.”
READY IN:
10mins
SERVES:
1
UNITS:
Metric

Ingredients Nutrition

  • 1 large croissant
  • 14.79 ml mayonnaise (Helman's light)
  • 56.69 g thinly sliced deli turkey
  • 2 slice baby swiss cheese (thin slices)
  • 118.29 ml spinach leaves, cleaned and roughly chopped
  • 1 medium tomatoes, cut into slices

Directions

  1. Cut the croissant in half horizontally, and toast breifly in the toaster oven. Let cool.
  2. Spread mayo in a thin layer on both sides of the croissant.
  3. Finish the sandwich by layering the turkey, swiss, tomato slices, and spinach in that order.
  4. Cut in half if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: