Caprese Croissant Breakfast Sandwich

Caprese Croissant Breakfast Sandwich will take your weekend breakfast or brunch to the next level! These generous croissants are filled with all things Mediterranean and make a wonderful yet simple savory treat for breakfast.

Here’s my very first recipe directly inspired from Vancouver since I moved here from Chicago a couple of months ago. While wandering the city in the first weeks, I instantly noticed this craziness around savory croissants in most if not all bakeries. Traditionally, and at least in France, we enjoy plain butter croissants alongside with a cup of coffee (some even love to dip it into coffee – I love it too!).

Of course you can find some almond croissants in French bakeries too, which are literally a way to re-use a day-old croissant for a new recipe (here filled with almond cream or frangipane). They also exist in a savory version with bechamel sauce and ham, and I still remember my grandmother and my mom making them for dinner sometimes with some crushed walnuts. But except these two versions, the French creativity stops here when it comes to croissant sandwiches.

Caprese Croissant Breakfast Sandwich

Luckily, the rest of the world brought its creativity around these flaky French pastries, and that’s how I discovered so many savory breakfast sandwich ideas in Canada. There are the ones with eggs, but I got particularly interested in all the possible veggie versions. I tried a few of them, then made up my mind for this caprese version with the following ingredients:

• Croissants – You can go for fresh plain croissants from the bakery, for butter croissants (they have extra butter in the dough and they’re by far my favorite), or just use a couple of days old croissants. Because we’ll warm them up in the oven, they’ll kind of have a second life anyway!
• Basil pesto – I simply went for a store-bought pesto, but you could add your own twist to the recipe by using this almond basil pesto (FYI, the traditional recipe calls for pine nuts instead of almonds).

• Mozzarella cheese – Here again, use what you have at hand, whether it’s large mozzarella slices or mozzarella pearls. Don’t like mozza? Replace with fresh goat cheese, ricotta, or any other plain soft cheese.
• Sun-dried tomatoes – I used marinated sun-dried tomatoes and sliced them into thin stripes.
• Artichoke hearts – Ok this is kind of new here on the blog, as I think I never shared a recipe using them. For some reason, Canadians (at least from Vancouver) seem obsessed with it so I decided to give it a go in this recipe. I used marinated artichoke hearts but canned ones or fresh ones would do too, depending on the season.
• Cherry tomatoes – Or just go for regular tomatoes and slice them.
• Arugula salad – This is just an additional topping idea. I also like mixed greens and/or fresh basil leaves in this breakfast sandwich.

It’s fresh, packed with Mediterranean flavors with all the comforting buttery taste of a warm croissant. Heaven!

How to make caprese breakfast sandwich?

Really, it couldn’t be easier, and to be honest, all you need is the inspiration about the filling. The rest is easy-peasy!

1. Slice your croissant, lengthwise (I personally don’t slice it all the way through; it’s just a matter of personal taste though).
2. Spread the pesto and add all the above topping ingredients inside each croissant.
3. Brush with melted butter, sprinkle with sesame if desired and toast in the oven for just a few minutes until cheese is melting and croissants are golden-brown.
4. Serve warm, with a few fresh basil leaves if desired.

I told you, it’s incredibly easy to make these breakfast croissant sandwiches and everyone love them!

If you like veggie sandwiches:

• Vegan Grilled Cheese Sandwich with Curried Cauliflower
• Sun-Dried Tomato, Spinach and Ricotta Grilled Cheese Sandwich
• Healthy Avocado Toast with Beet Hummus
• Avocado, Hummus and Feta Quesadillas
• Lemon Cauliflower and Halloumi Pita Pockets
• Blue Cheese Tartines with Roasted Pumpkin and Walnuts

Also, if you’re planning to make your sandwiches from scratch, make sure you check my homemade no-knead bread recipe. Fresh crusty bread has never been so easy!

More breakfast & brunch recipe ideas:

• Easy French Almond Croissants
• Best Fluffy American Pancakes
• Salmon Avocado Eggs Benedict
• Baked French Toast Casserole
• Mediterranean Vegetable Quiche with Feta Cheese
• Savory Dutch Baby Pancake

Caprese Croissant Breakfast Sandwich

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• Author: Delphine Fortin
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 minutes
• Yield: 4-6 servings 1x
• Category: Breakfast
• Diet: Vegetarian

Caprese Croissant Breakfast Sandwich will take your weekend breakfast or brunch to the next level! These generous croissants are filled with all things Mediterranean and make a wonderful yet simple savory treat for breakfast.

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Ingredients

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• 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, and more for serving
• 2 Tablespoons unsalted butter, melted
• Black or white sesame, for sprinkling (optional)
• Basil leaves (optional)

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Instructions

1. Preheat oven to 350°F (180°C). Arrange bottom half of croissants in a single layer on a large baking sheet, lined with parchment paper.
2. Spread the pesto sauce over each half, then stuff with sun-dried tomatoes, artichoke hearts, cherry tomatoes, mozzarella and arugula leaves into the croissant. Top with second half of the croissant buns.
3. Brush each croissants with melted butter, sprinkle with black sesame, and bake for about 5 minutes or until croissants are crispy and cheese melted. If at anytime, the top is browning, cover with aluminium foil during baking. Serve immediately with a few fresh basil leaves if desired.

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Lastly, if you make this Caprese Croissant Breakfast Sandwich, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!