Start your day on a high note with this classic French breakfast dish, featuring a buttery croissant stuffed with ham and Swiss cheese. Enjoy it with the baby mixed greens salad and light lemon vinaigrette on the side for a refreshing feel.
Nutritional facts
Protein
32g
Carbs
37g
Calories
760kcal
Fat
53g
Ingredients
Bread, Croissant, Raw, Swiss Cheese, Canola and Olive Oil Blend, Mixed Greens, Smoked Ham, Lemon Juice
Contains milk, eggs, wheat.
Reviews
4.5
Based on 1607 reviews
there needs to be a divider between the croissant and the lettuce. the lettuce is always so wilted.
Amilia · 05/31/26
Joshua · 05/31/26
Kaely · 05/30/26
Patricia · 05/30/26
Valerie · 05/29/26
Was yummy
Teresa · 05/28/26
pitiful looking 'salad', prob not worth it
Tomer · 05/28/26
Maximus · 05/28/26
David · 05/28/26
Robin · 05/28/26
Duane · 05/27/26
My friend placed it in the freezer
So you know what it was good
Besides the food being great
It was a joy to make
Forrest · 05/27/26
Just 1 slim slice of ham, kind of a rip off
Carol · 05/26/26
Deshanna · 05/25/26
JONATHAN · 05/24/26
Jonathan · 05/24/26
Always a hit. Please separate greens lol
Sarah · 05/23/26
Lettuce was wilted, even though I ate it three days before the expiration. Didn’t care for the dressing. Substituted French dressing & added some to the sandwich as well as it needed something.
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.