Croissant Sandwich Recipe

By The Cooking World, Editorial Staff

December 5, 2025

Croissant Sandwich: A Layered Morning Upgrade

This Croissant Sandwich is a bold, satisfying take on a breakfast classic, showcasing the playful, stack-driven approach found in Stacked by Owen Han. Part of our We Cook Books series, it turns simple ingredients into a morning bite that’s indulgent, bright, and cleverly composed.

Here, buttery toasted croissants pair with soft, creamy scrambled eggs, crisp bacon, and just-melted Cheddar. But the standout is the homemade tomato jam: cherry tomatoes simmered with brown sugar, lime juice, shallot, garlic, and a whisper of cumin until thick, glossy, and bursting with sweet-tangy depth. It’s the element that ties everything together, cutting through richness and adding a vibrant pop to every bite.

Comforting yet energizing, this sandwich captures the spirit of layered cooking, approachable, full-flavored, and endlessly satisfying.

PREP TIME

45 minutes

COOK TIME

15 minutes

serves

Ingredients

28 g (2 tablespoons) unsalted butter
4 large eggs
3 g (½ teaspoon) fine sea salt
1 g (¼ teaspoon) freshly ground black pepper
2 croissants, halved crosswise and lightly toasted
6 strips bacon, cooked
50 g (½ cup) shredded Cheddar cheese

For the tomato jam

340 g (12 ounces) whole cherry tomatoes (about 2 heaping cups)
3 tablespoons light brown sugar
30 g (2 tablespoons) fresh lime juice
½ (1 tablespoon) finely chopped shallot
2 cloves garlic, minced
1.5 g (½ teaspoon) ground cumin
Fine sea salt and freshly ground black pepper

Special Equipment

Instructions

Cook the cherry tomatoes, brown sugar, lime juice, shallot, garlic, cumin, salt, and pepper in a medium saucepan over medium-high heat until the tomato skins split, about 3 minutes. Reduce the heat to medium-low and simmer, stirring often and breaking up the tomatoes with a wooden spoon, until the juices thicken, 25 to 30 minutes. Season with salt and pepper. Makes about 220g (1 cup). (The jam can be refrigerated in a covered container for up to 3 weeks.)
Position a broiler rack about 10 cm (4 inches) from the source of heat and preheat the broiler on High.
Melt the butter in a medium nonstick saucepan over medium heat. Whisk the eggs, salt, and pepper together in a medium bowl. When the butter subsides, add the eggs and cook, stirring constantly, until the eggs are scrambled into moist curds, about 1½ minutes.
For each sandwich, spread about 2 tablespoons tomato jam on the bottom half of the croissant. Top with half of the bacon, half of the eggs, and half of the cheese. Arrange all the croissant halves, cut sides up, on a broiler pan. Broil to melt the cheese and lightly toast the croissant bottoms, about 1 minute remove the tops first, if necessary. Sandwich the halves together. Cut in half and serve immediately, with the remaining tomato jam on the side.

Croissant Sandwich Recipe

Croissant Sandwich: A Layered Morning Upgrade

Ingredients

For the tomato jam

Special Equipment

Check out these products

Ateco Round Cutters

Cooling Racks

Etekcity Kitchen Scale

Kenwood Stand Mixer

Instructions

Tags

Check our other recipes

Apple Cider Donuts Recipe

Cinnamon Swirled Banana Bread Recipe

Doughnuts and Ice Cream Recipe

Tiramisu White Chocolate Recipe

About us

Are You Ready To Get Hungry?