Mini Croissant Sandwiches
These are perfect for back to school! If you put these in your lunchbox, you’ll definitely have the cutest lunch there!
Servings: 9 small sandwiches
Ingredients
- 1 large loaf about 520g sourdough bread
- your desired toppings I used cucumber & cream cheese, peanut butter & jelly, peanut butter & banana and ham & cheese
- decorative toothpicks
Instructions
- Slice all of the crust off of the loaf of sourdough, creating one large piece of crustless bread.
- Slice the bread horizontally into 3 long pieces. Then flatten them out with a rolling pin, making them as flat as possible. Trim the edges of the slices so that they become rectangles with straight sides.
- Slice each piece into 3-4 triangles. If you would like bigger croissants, slice each piece in half diagonally to make 2 large triangles. Flatten the pieces once more with a rolling pin.
- Spread on your desired spread, and place the filling (like cucumber or banana) at the widest part of the triangle. Begin to roll up the triangle starting from the widest part, to make a croissant. Secure it closed with a decorative toothpick.
Video
Notes
I’d recommend making and packing these the night before, so that you can just grab them and run out the door!
Add your favorite sandwich fillings with the bulkiest ingredients (like the banana in a peanut butter and banana sandwich) cut into a small stick and rolled up with the bread.