HAM AND SWISS CROISSANTS WITH POPPY-SEED MUSTARD

¾ cup (1½ sticks) butter, melted, divided

1½ tablespoons Dijon mustard

1½ teaspoons Worcestershire sauce

12 croissants

1 pound thinly sliced Swiss cheese

1 pound thinly sliced deli ham

1½ tablespoons poppy seeds

Makes 12 sandwiches

1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

2. In a bowl mix together ½ cup of the butter, the Dijon, and the Worcestershire. Slice the croissants, separating the tops from the bottoms. Layer the ham on the bottom of the croissants, then arrange the Swiss cheese over the ham. Slather the sliced-side of each croissant top with mustard sauce, place the tops of the croissants onto the sandwiches, and place the sandwiches on the baking sheet (they can be put close together, even touching, on the baking sheet). Pour the remaining melted butter evenly over each croissant, and sprinkle with poppy seeds.

3. Bake until the croissants are browned and the cheese has melted, about 10 to 12 minutes. If the tops start to get too brown, cover with aluminum foil. Serve warm or at room temperature.