A quick and easy savoury snack that is ideal for lunch or supper. The nutty Gruyère goes especially well with the smoked gammon when it is melted and bubbling. This recipe is a mouthwatering leftovers idea from our Scandinavian-style smoked gammon with parsley sauce dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
- Heat the oil in a small non-stick frying pan over a medium heat and cook the onion for 8–10 minutes, until softened completely. Remove from the heat and stir in the mustard.
- Preheat the grill to high and place the croissant bases on a non-stick baking tray.
- Divide the onion mixture between the croissant bases and top with the gammon slices followed by the cheese.
- Place the cheese-topped croissants under the grill for a few minutes, until the cheese is melted and bubbling. Top with the other half of the croissant and serve straight away.
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Please note that 100g (3 1/2oz) of gammon is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.