Flattened Croissant Sandwich

Name: Flattened Croissant Sandwich with Mortadella and Provolone
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 1 large croissant; 2 tbsp clarified butter; 1 tbsp mayonnaise; 3 oz mortadella, thinly sliced; 3 slices provolone cheese

A flattened croissant toasted in clarified butter creates a crispy, golden base for layers of mortadella, provolone, and mayo. This simple Italian-American sandwich delivers satisfying crunch in every bite.

🌍Italian-American 🏷️Croissant sandwich 🏷️Flattened croissant 🏷️Mortadella 🏷️Provolone Sandwich

🏷️

🏷️Crispy

-0:00

thatdudecancookonTikTok

Total

10 min

Servings

1

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1 large croissant
2 tbsp clarified butter
1 tbsp mayonnaise
3 oz mortadella, thinly sliced
3 slices provolone cheese

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Instructions

1
Using a rolling pin, roll out a croissant until it is very thin.
2
Heat clarified butter in a skillet over low heat.
3
Carefully slice the flattened croissant in half lengthwise to create two pieces for the sandwich.
4
Place the croissant halves in the skillet. Brush the tops with more clarified butter and press down with a spatula or burger press.
5
Toast for about 2 minutes per side, until golden brown and crispy.
6
Remove the toasted croissant from the pan and place on a cutting board.
7
Spread mayonnaise on the inside of both croissant halves.
8
Layer one half with mortadella and provolone cheese, then top with the other croissant half.
9
Slice the sandwich in half and serve immediately.

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Tips & Notes

Pro tips

Press the croissant firmly but gently while it toasts—the goal is to flatten and compress the layers, not flatten it paper-thin.
Watch for a golden-brown color on both sides; clarified butter browns faster than regular butter, so monitor closely to avoid burning.
Warm the provolone slightly by pressing it against the hot croissant just before adding it—this helps it meld with other layers.
Assemble and eat immediately after toasting; the croissant crisps best fresh and softens quickly once filled.

Substitutions

Mortadella → Capicola or soppressata (maintains Italian-American flavor profile)
Provolone → Fontina or asiago (sharper cheese adds depth)
Mayonnaise → Aioli or Italian spread (adds garlic or herb notes)
Clarified butter → High-heat oil like avocado oil (alternative if clarified butter unavailable)

Storage & make-ahead

Best eaten fresh immediately after toasting. Leftover assembled sandwich can be refrigerated for up to 24 hours but will lose crispness; reheat in a pan to restore crunch.

Equipment

Heavy-bottomed skillet or cast-iron pan · Panini press or sandwich press (optional but helpful for even flattening)

Common Questions

Can I use regular butter instead of clarified butter?

Yes, but clarified butter browns better and won't burn at high heat, giving superior crispness. Regular butter will work but may scorch the croissant.