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  • Prep
    15 mins
  • Total
    15 mins
  • Servings

Croissant Sandwich Stuffed with Cantonnier Cheese, Pear and Bacon


  • 4 croissants, split and toasted
  • 4 tsp (20 mL) butter, at room temperature
  • 4 tsp (20 mL) Dijon mustard
  • 4 oz (125 g) Cantonnier cheese, sliced, at room temperature
  • 8 slices bacon, cooked crisp
  • 1 pear, cored and sliced
  • 2 cups (500 mL) baby arugula
  • 4 tsp (10 mL) honey 


Spread bottom halves of each croissant with butter and mustard. Top with cheese, bacon, pear and arugula. Drizzle with honey and cap with croissant tops.


• Substitute pancetta or ham for bacon if desired.

• Substitute maple syrup for honey if desired.

• If preferred, substitute toasted slices of egg bread or brioche for croissants.