Recipe: Croissant Sandwich

By Susan Russo, author of The Encyclopedia of Sandwiches

The croissant, a national symbol of France, was traditionally eaten only at breakfast. According to Alan Davidson in The Oxford Companion to Food, things changed in the 1970s with the advent of le fast food. To slow the burgeoning popularity of the American Hamburger, the French created croissanteries, small eateries that serve Croissant Sandwiches at breakfast or lunch. Popular breakfast fillings include eggs, cheese, bacon, and ham; sliced deli meats and salads, such as chicken, egg, or seafood, are lunchtime favorites. This recipe makes a classic smoked salmon and dill croissant; smoked salmon is widely available at seafood markets as well as most major supermarkets. You can fill croissants with anything you like, from melted cheese to sweet jam and chocolate.

Smoked Salmon Salad
4 ounces smoked salmon, cut into bite-size pieces
1 tablespoon finely chopped scallions
1⁄4 cup thinly sliced celery
2 tablespoons mayonnaise (regular or light)
1 tablespoon plain yogurt or sour cream
1 teaspoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh dill
Salt and freshly ground black pepper, to taste
1 croissant, halved lengthwise
3 to 4 thin slices cucumber, optional
2 to 3 thin slices avocado, optional

1. In a small bowl, combine salmon, scallions, and celery; toss gently. In a separate small bowl, whisk together remaining salad ingredients. Pour over salmon mixture and gently stir until well combined. This salad can be eaten at room temperature. If you prefer it chilled, refrigerate in an airtight container at least 30 minutes (or up to 1 day) prior to serving.

2. Open croissant and fill with salmon salad. Add cucumber or avocado, if desired. Makes 1

Excerpted from The Encyclopedia of Sandwiches by Susan Russo Copyright © 2011 by Susan Russo. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.