Smoked Turkey and Gruyère Croissant
About this Recipe
By: Rachel
Sometimes, the best food comes along when you least expect it, like when you are going about a typical day, expecting to have an ordinary meal at your local neighborhood café.
On one such occasion, I was going to meet my friend Judy for lunch at the French Meadow Café, a Minneapolis mainstay with tasty farm-to-table options. I picked a smoked turkey and gruyère croissant.
It was the kind of thing I expected to be good, but not great. But I was wrong, very wrong.
I actually had to do a double take. Smoky turkey, shaved tissue-paper thin; pungent, aged gruyère; rich, roasted tomato; fresh, emerald green spinach, creamy aioli flavored with garlic and chive—the combination was just perfect, especially when piled atop a rich, buttery, fresh croissant. I knew I just had to recreate the magic at home, as quickly as possible, or else I’d be frequenting French Meadow far more often than my wallet would allow.
Fortunately, I—and you—can now make this delicious sandwich at home anytime. It is quick and easy, the perfect thing for a lazy weekend lunch.
Smoked Turkey and Gruyère Croissant
Ingredients
- 2 butter croissants, warmed
- ⅓ pound (150g) smoked turkey, sliced thinly
- ⅓ pound (150g) gruyère cheese, sliced thinly
- 1 small handful fresh spinach
- 2 medium tomatoes
- 1 tablespoon olive oil
- Pinch kosher salt
- 4 tablespoons garlic and chive aioli
Garlic and chive aioli:
- ½ cup (115g) prepared mayonnaise
- 1 small garlic clove, minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh chives, minced
Step by Step Instructions
- Mix ingredients until combined, and store covered in the refrigerator.
Step 1
- Preheat your oven to 350°F (175°C). Cut two medium tomatoes in half, and place cut-side down in a small ceramic dish. Drizzle olive oil over the top, and sprinkle with kosher salt. Roast for about 20 minutes, or until much of the water has cooked out and the flavor is concentrated. Set aside to cool.
Step 2
- Cut each croissant in half, and spread each side evenly with aioli. Set aside.
Step 3
- In a medium sauté pan, layer the turkey in two small stacks. Top each with spinach and gruyère. Cover, and warm over medium heat until the cheese has melted thoroughly.
Step 4
- Place the roasted tomato on the bottom half of each croissant. Top with the turkey, spinach, and cheese. Serve immediately.
Beverage Pairing
By: Olivia
Turkey is great meat for several reasons but among them is that it goes beautifully with both red and white wines. I like to embrace both styles in the form of rosé. Regardless of the specific rosé, what this pairing will do is cut through the rich garlic-chive aioli and gruyère, complement the acidity from the roasted tomatoes, and have a light yet tannic expression that will stand up to the smoked turkey. It checks all of the boxes! If you want to hone in on a specific region for this pairing, I’m partial to a Provençal rosé.
