I’ve always loved finding new ways to enjoy classic flavors, and this Cuban Sandwich Croissant Casserole is a perfect example! It takes all the delicious elements of a traditional Cuban sandwich and turns them into a warm, comforting, and shareable dish.

It’s perfect for a weekend brunch, a potluck, or even a casual weeknight dinner. What I really love is how easily it comes together, making it great for both beginner and experienced cooks.

Recipe Overview: Cuban Sandwich Croissant Casserole

This casserole is essentially a deconstructed Cuban sandwich, baked in a way that brings all the ingredients together beautifully. Imagine flaky, buttery croissants soaked in a savory custard, layered with roasted chicken, Swiss cheese, dill pickles, and deli-sliced roast beef.

It’s a fantastic combination of textures and flavors – the richness of the cheese, the tang of the pickles, the savory meats, and the softness of the croissants all work in harmony. The dijon mustard adds a bit of delicious bite.

This is one of those dishes that’s sure to be a crowd-pleaser.

You can serve it on its own or with a light side salad. For brunch, a fruit salad would be a refreshing accompaniment. It also pairs well with a simple green salad for a more complete meal.

Ingredients for Your Casserole

Here’s what you’ll need to make this delicious casserole:

Croissants: 6 large, day-old croissants work best. Day-old croissants are slightly drier, which helps them absorb the custard without becoming soggy. If you only have fresh croissants, you can lightly toast them to dry them out a bit.
Eggs: 6 large eggs. These form the base of our savory custard.
Milk: 1 1/2 cups of whole milk. You can use 2% milk, but whole milk will give you a richer, creamier custard.
Dijon Mustard: 2 tablespoons. This adds that classic Cuban sandwich tang. You can adjust the amount to your preference.
Salt: 1 teaspoon.
Black Pepper: 1/2 teaspoon. Freshly ground black pepper is always best!
Garlic Powder: 1/2 Teaspoon.
Deli Roast Beef: About 1/2 pound, thinly sliced.
Cooked Chicken: 1 pound, shredded or cubed. You can use leftover roasted chicken, rotisserie chicken, or even quickly poach some chicken breasts.
Swiss Cheese: 8 ounces, sliced. This provides that classic, melty goodness.
Dill Pickles: 1 cup, sliced. These are essential for that authentic Cuban sandwich flavor! Make sure they’re dill pickles, not sweet pickles.

Step-by-Step Instructions for the Perfect Casserole

Let’s get cooking! Here’s how to make this amazing Cuban Sandwich Croissant Casserole:

Prepare the Croissants: Start by tearing the croissants into large, bite-sized pieces. You want them to be roughly the same size so they cook evenly. Spread the croissant pieces evenly in a greased 9×13 inch baking dish.
Make the Custard: In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and garlic powder until everything is well combined and the mixture is smooth.
Layer the Ingredients: Start layering the ingredients over the croissants. Begin with half of the roast beef, followed by half of the shredded cooked chicken, half of the Swiss cheese slices, and half of the dill pickle slices.
Repeat Layers: Repeat the layering process with the remaining roast beef, chicken, Swiss cheese, and dill pickles. You should have two complete layers.
Pour the Custard: Slowly pour the egg mixture evenly over the layered ingredients in the baking dish. Make sure all the croissant pieces are coated in the custard. Gently press down on the croissants with a spatula to help them absorb the liquid.
Chill (Optional but Recommended): Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or even better, overnight. This allows the croissants to fully soak up the custard, resulting in a more flavorful and cohesive casserole.
Bake: Preheat your oven to 350°F (175°C). Bake the casserole, uncovered, for 35-45 minutes, or until it’s golden brown and the custard is set. You can check if it’s done by inserting a knife into the center – if it comes out clean, it’s ready.
Rest and Serve: Let the casserole rest for about 10 minutes before slicing and serving. This allows it to set up slightly and makes it easier to serve.

Variations & Tips for this Recipe

Here are a few ideas to customize your Cuban Sandwich Croissant Casserole, along with some helpful tips:

Spice it Up: Add a pinch of red pepper flakes to the custard for a little heat.
Make Ahead: This casserole is perfect for making ahead of time. You can assemble it completely the night before and bake it the next day.
Storage: Leftovers can be stored in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave or the entire casserole in a preheated oven at 350°F (175°C) until warmed through.
For Serving add some extra sliced dill pickles on the side.

Key Details

Prep time: 20 minutes
Cook time: 35-45 minutes
Total time: 55 minutes – 1 hour 5 minutes (plus optional chilling time)
Servings: 8-10 servings
Equipment you’ll need: 9×13 inch baking dish, large bowl, whisk, spatula.

Cuban Sandwich Croissant Casserole

A warm, comforting, and shareable dish that takes all the delicious elements of a traditional Cuban sandwich and turns them into a baked casserole. Flaky croissants, savory custard, roasted chicken, Swiss cheese, dill pickles, and roast beef combine for a crowd-pleasing meal perfect for brunch, potlucks, or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Brunch, Casserole, Main Dish

Cuisine Cuban

Servings 8 servings

Calories 450 kcal

Ingredients

6 large day-old croissants
6 large eggs
1 1/2 cups whole milk
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 pound deli roast beef thinly sliced
1 pound cooked chicken shredded or cubed
8 ounces Swiss cheese sliced
1 cup dill pickles sliced

Instructions

Tear the croissants into large, bite-sized pieces and spread them evenly in a greased 9x13 inch baking dish.
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and garlic powder until well combined.
Layer half of the roast beef, half of the chicken, half of the Swiss cheese, and half of the dill pickles over the croissants.
Repeat the layers with the remaining roast beef, chicken, Swiss cheese, and dill pickles.
Slowly pour the egg mixture evenly over the layered ingredients, ensuring all croissants are coated. Gently press down on the croissants.
Cover and refrigerate for at least 30 minutes (or overnight).
Preheat oven to 350°F (175°C). Bake uncovered for 35-45 minutes, or until golden brown and custard is set. A knife inserted in the center should come out clean.
Let the casserole rest for 10 minutes before slicing and serving.