Croissant Club Sandwich Bake

by Sabrina Snyder

Published on Last updated

15 Comments

5 from 5 votes
8 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Croissant Club Sandwich Bake turns a classic sandwich into the perfect brunch recipe for a crowd with bacon, ham, turkey, and cheddar.

Just like Grilled Cheese Breakfast Casserole, this recipe is a new and fun take on a traditional sandwich. Although you’d typically serve a club sandwich for lunch, you could also make a warm Croissant Club Sandwich Bake as a Main Dish for Dinner. 

Club Sandwich bake in white baking dish with tomatoes and lettuce on top

CROISSANT CLUB SANDWICH BAKE

This sandwich bake is like no other dinner casserole or sandwich recipe out there. A Croissant Club Sandwich Bake has all the same delicious ingredients you’d get in a club sandwich from your local diner. Except instead of serving it cold, you get it in a warm casserole-like dish with crispy, oven-toasted croissant bread on each side.

We love turning favorite recipes into easy bakes. Baking everything together in one dish like this, makes it so easy to serve to crowd. Plus, because the recipe includes bread, meat, cheese, and veggies you get a full meal in one dish. For more recipes like this try Cheeseburger Casserole and Chili Cheese Dog Casserole.

Slice of Club Sandwich Casserole with tomatoes and lettuce

To make this sandwich bake recipe work in an oven, there’s a flavorful egg mixture. Once you’ve put together all the sandwich layers, you pour eggs, sour cream, milk, salt and pepper over the the top. The egg mixture helps the ingredients to all bake together and makes the whole dish more creamy. It’s similar to what mayonnaise would typically do in a sandwich. Thanks to the cheese, sour cream, and milk the Croissant Club Sandwich Bake comes out moist and creamy, but the crust of the bread and bacon will still be wonderfully crispy. 

MORE EASY BRUNCH RECIPES

How to Make Croissant Club Sandwich Bake

  • Start by preheating the oven, and preparing the baking dish with cooking spray. Make sure not to skip this step, or the croissant will get stuck to the bottom of the pan. 
  • Line the dish with the bottom of your 4 croissant halves. They’ll act just like the bottom of your sandwich. 
  • Next layer in the ham, turkey, cheddar, and bacon filling. 
  • Lay the top of the croissants over the filling. Try to make them line up with the croissants on the bottom. 

Croissant Club Sandwich Bake before baking

  • Whisk together the eggs, milk, sour cream, salt and pepper. Once the mixture is smooth pour it evenly over the top of your sandwiches. 
  • Put the dish in your preheated oven. It should take 35-40 minutes to cook. You’ll know the Croissant Club Sandwich Bake is done when the top of the croissants become golden brown and crisp.

Club Sandwich Bake with Croissants in white baking pan

VARIATIONS ON CROISSANT CLUB SANDWICH BAKE

  • Meat: This easy sandwich bake has 3 different kinds of meat in it. However, if you’d prefer not to use all three you can just use more of the others. For example, if you don’t want turkey just use extra ham. You can also try using chicken breast in place of turkey, or use turkey bacon to replace the regular bacon. 
  • Cheese: Just like with the meat, you can experiment with the kind of cheese you use in your sandwich bake. Instead of cheddar, try using Swiss, provolone, muenster, or Jack cheese.

Serving of Club Sandwich Bake on plate with potato chips

  • Bread: If you don’t have croissants, try making the recipe with French bread, sourdough, whole wheat, white bread, or any bread you usually make sandwiches with. 
  • Flavor mix-ins: There are a variety of flavors you can add to the egg mixture. Try mixing in some mustard, lemon, or honey with the egg mixture. You could also add some herbs like dill, basil, or parsley. 
  • Toppings: Once you’ve baked your croissant sandwiches top it with any crisp veggies you usually have in your sandwich. Some great options are fresh lettuce, diced tomatoes, onion, and peppers. 

MORE BRUNCH RECIPES

HOW TO STORE CROISSANT CLUB SANDWICH BAKE

  • Serve: After you’ve baked this delicious sandwich bake, you shouldn’t leave it at room temperature for more than two hours. 
  • Store: Let your bake cool to room temperature, then store it in the fridge. Carefully covered or put in an airtight container, this dish will keep well for up to a week. 
  • Freeze: You can keep this recipe in the freezer for up to 3 months. Make sure to let it cool, then seal it in an airtight container. 

Square of Club Sandwich Bake with potato chips and baking dish in background

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Dinner, then Dessert

Croissant Club Sandwich Bake

Croissant Club Sandwich Bake turns a classic into a perfect holiday brunch dish with bacon, ham, turkey, and cheddar with an easy egg custard in 45 minutes.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder
Slice of Club Sandwich Bake
PrintRate

Ingredients
 

  • 4 croissants , halved
  • 6 slices ham
  • 12 slices turkey breast
  • 1/2 cup bacon , cooked and crumbled
  • 1 cup cheddar cheese , shredded
  • 6 large eggs
  • 1/2 cup sour cream
  • 1 1/2 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Preheat oven to 350 degrees and spray an 8x10 baking dish with vegetable oil spray.
  • Line the baking dish with the bottom half of the croissants.
  • Layer with ham, turkey, cheese, bacon and the top half of the croissants.
  • In a large bowl whisk together the eggs, sour cream, milk, salt and pepper until smooth.
  • Pour mixture over the croissants carefully and bake for 35-40 minutes until the custard is set and the croissants are golden brown.
  • Top with shredded lettuce and chopped tomatoes if desired.

Nutrition

Calories: 377kcal | Carbohydrates: 16g | Protein: 18g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 211mg | Sodium: 794mg | Potassium: 268mg | Fiber: 1g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 5mg | Calcium: 202mg | Iron: 2mg

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Croissant Club Sandwich Bake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi Sabrina. I only have 8×8 and 9×13 pan options. I’m trying to do this for at least 10 (or 12). Is the main thing to have the croissants touching? If a 9×13 I’d probably have to do sideways in 3 rows of 2, or do in two 8×8 pans and with 2 or 3 in each pan. Sorry if thats a dumb question. Thanks. Denise

    Reply

      1. Turned out great. But I wonder if I should have used the mini-croissants available at the grocery? I think there were too many gaps using the large 9×13 pan so perhaps looked a little bit sparse when plated compared to what it could have looked like. But regardless, as far as taste – OMG – everyone LOVED them. Thank you so much for a terrific recipe. This will definitely be in crowd rotation for sure! Thank you. Denise

        Reply

  3. Wow I had never heard of something like this, but it looks absolutely delicious! I’m going to bring this to my next potluck

    Reply

  6. Ok, this is taking a club sandwich to a whole new level! The croissant is so buttery & baking it, makes it just melt in your mouth!

    Reply

  7. I’m thinking breakfast sandwich thoughts and wondering if you could substitute barely scrambled eggs for the ham or bacon? They would continue to firm up in the baking I would think. Hmmmm… first, this gets a try as written because it certainly looks delicious.

    Reply