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.
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.