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Swiss Cheese & Roast Chicken Croissants


  • 2 tbsp. low-fat margerine

  • 1/2 lb. button mushrooms, sliced

  • 1/2 tsp. freshly ground black pepper

  • 4 bakery croissants

  • 4 tsp. dijon mustard

  • 1/2 lb. thinly sliced roast chicken

  • 1 lg. tomato, thinly sliced

  • 1/2 small onion, thinly sliced

  • 1/2 lb. Swiss cheese

Prep Time: 10 min

Cooking Time: 15 min

Saute mushrooms with pepper in hot low-fat margerine until tender and lightly browned, about 5 minutes.

Preheat oven to 375 degrees.

Slice croissants in half, lengthwise. Spread bottom half with 1 teaspoon dijon mustard; top with roast chicken, mushrooms, tomato, onion and swiss cheese slices.

Replace tops of croissants. Place on cookie sheet; cover loosely with foil. Bake for 15 minutes or until cheese is just melted and sandwich is heated through.

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