Makes 4 sandwiches
Sure, anybody can slap ham and cheese in a croissant. But our version, using croissant-like puff pastry, crosses the beloved sandwich with a gooey, melty grilled cheese, complete with lots of crisp edges. Consider this one just as good for lunch. Or dinner.
One 17.3-ounce box frozen puff pastry (2 sheets), thawed in the box overnight in the refrigerator
4 teaspoons Dijon mustard
8 thin slices provolone (about 4 ounces)
8 thin slices smoked ham (about 7 ounces)
1. Cut each sheet of puff pastry into quarters. Spread each quarter with 1 teaspoon mustard. Top each with a slice of cheese, a slice of ham, then another slice of cheese and another slice of ham. Then top with a plain quarter of puff pastry, tucking in any ham and cheese to leave a ¼-inch border all around. Pinch the edges to seal closed.
2. Heat a 6- to 8-inch round or a small square waffle iron on high according to the manufacturer’s instructions.
3. Lay one stuffed sandwich in the iron. Close and cook for 2 minutes or until lightly browned. (Ignore the iron’s presets.)
4. Open the iron, flip the sandwich, rotate it 90 degrees, and fit it back into the indentations. Cook for about 2 minutes longer with the iron open, until golden brown and crisp. Set aside a minute or two before serving.