Warm Turkey Croissant Sandwiches with Provolone

Turkey Croissant Sandwich

Folded turkey and provolone fill these warm, flaky croissants, while fresh arugula adds a leafy bite after baking. A light coating of butter holds everything-style seasoning on the golden tops.

Because croissants are already baked, they need only a few minutes in the oven. Take the sandwiches out when the cheese softens and the tops are warm and lightly crisp, before the pastry dries out. For a cold sandwich instead, skip the oven and add the arugula when assembling.

Ingredients for Turkey Croissant Sandwiches

• 4 small-to-medium croissants (about 240g)
• 8 ounces sliced deli turkey or thinly sliced cooked leftover turkey (about 225g)
• 4 slices provolone (about 80g)
• 1 loosely packed cup arugula (about 20g)
• 2 tablespoons mayonnaise (30g)
• 1 tablespoon unsalted butter, melted (15g)
• 2 teaspoons everything-style seasoning, or to taste

Optional: Mix 1 teaspoon Dijon mustard into the mayonnaise for a sharper spread.

How to Make Turkey Croissant Sandwiches

1. Heat the oven: Preheat to 350°F (175°C) and line a rimmed baking sheet with parchment paper. Split the croissants horizontally with a serrated knife, leaving a hinge if possible so the flaky layers stay intact.
2. Fill the croissants: Spread a thin layer of mayonnaise on the cut sides. Divide the folded turkey and provolone among the croissants, then close them gently. Keep the arugula aside.
3. Season the tops: Brush lightly with melted butter. Sprinkle with everything-style seasoning and press gently to help it adhere. Use a light hand if the seasoning is salty.
4. Warm the sandwiches: Place them in a single layer on the baking sheet, with a little space between them. Bake uncovered for 4 to 6 minutes, checking at 4 minutes. Remove when the cheese has softened and the croissants are warm and lightly crisp. Croissant size and oven behavior affect the timing; do not wait for the tops to brown further.
5. Add the arugula: Let the sandwiches stand for about 1 minute. Open each just enough to tuck in the arugula, leaving some leaves visible at the edges. Serve warm.

How to Keep the Croissants from Getting Soggy

Use a thin layer of mayonnaise and assemble the sandwiches close to serving. Spread softens the delicate pastry as it sits, so keep the components separate if making them ahead. Adding the arugula after baking also keeps it fresh rather than wilted.

Ingredient Swaps and a Cold Option

Havarti, Swiss, Muenster, or white cheddar can replace the provolone. Baby spinach can replace the arugula. If using leftover cooked turkey, slice or shred it thinly so it warms quickly.

For a no-cook version, fill the croissants with turkey, cheese, mayonnaise, and fresh arugula just before serving. Skip the buttered, seasoned tops and oven step only if you prefer an unheated sandwich.

Make-Ahead, Storage, and Reheating

For the best texture, keep the croissants unfilled and refrigerate the turkey, cheese, and washed, dried greens separately. If the sandwiches are already assembled, wrap them individually or place them in an airtight container and refrigerate promptly for up to 2 days. The croissants will soften as they sit.

To reheat, remove any greens and warm the croissants with the turkey and cheese in a 350°F oven. Check early and take them out once the cheese softens; add fresh arugula before serving. Freezing is not recommended for the best croissant texture.

Nutrition

Approximate nutrition per sandwich, based on 4 servings: 460 calories, 20g protein, 28g fat, and 30g carbohydrates. Per 100g: approximately 300 calories, 13g protein, 18g fat, and 20g carbohydrates. Values vary with the ingredients used.