Mini Croissant Roasted Asparagus Sandwiches

Mini Croissant Roasted Asparagus Sandwiches
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These little sandwiches make a great addition to a brunch spread! Serve them warm or at room temperature.


  • 1 lb. asparagus, trimmed and cut into 3” pieces
  • 2 tsp. olive oil
  • ¼ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • ½ cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 1 tsp. honey
  • 12 mini croissants, split open
  • 8 oz. Roth Grand Cru Cheese, sliced


  1. Heat oven to 425°F. Toss asparagus with oil, salt and pepper. Bake 12-15 minutes until tender.
  2. In a small bowl combine mayonnaise, mustard and honey until smooth; set aside.
  3. Spread top and bottom of croissants with mustard spread; place on a baking sheet. Evenly divide roasted asparagus and cheese on bottom croissant. Top with top croissant. Bake 4-6 minutes until toasted and cheese is melted. Serve warm or at room temperature.
  4. Refrigerate leftovers.
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