One-Pan Puff Pastry Sandwich

Ingredients

• 2 Puff pastry sheets (Thawed; roll out on parchment paper)
• All-purpose flour (For dusting the parchment and rolling pin)
• 1 cup Mozzarella cheese (Shredded)
• 1.5 cup Gruyère or Swiss cheese (Shredded)
• 0.5 cup Parmesan cheese (Grated)
• 1 lb Deli meat (Use 1 to 1.5 lb, sliced; choose the deli meat of your choice)
• 0.5 cup Breadcrumbs
• 2 tbsp Parsley (Chopped; fresh or dried)
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• Salt (Salt and pepper to taste for the cheese-breadcrumb mixture)
• Black pepper (Salt and pepper to taste for the cheese-breadcrumb mixture)
• 0.5 Dijon mustard (The source states “1/2 Dijon mustard” without specifying a unit)
• 0.5 cup Mayonnaise
• 0.5 tsp Salt (For the Dijon-mayonnaise spread)
• 0.5 tsp Ground black pepper (For the Dijon-mayonnaise spread)
• 1 Egg (For the egg wash)
• 0.25 cup Cream or milk (Use cream or milk of your choice for the egg wash)
• Salt (A pinch, for the egg wash)

Steps

1. 1

   Thaw the puff pastry according to the package instructions. Lay one sheet on parchment paper, dust it with flour, and roll it out. Transfer it to a sheet tray.

2. 2

   Dock the puff pastry by pricking it with a fork so air can escape during baking.

3. 3

   Bake the docked pastry at 360°F for 15 minutes. Remove it from the oven and set it aside; this is the par-cooked bottom layer.

4. 4

   In a bowl, combine the mozzarella, Gruyère or Swiss cheese, Parmesan, breadcrumbs, onion powder, garlic powder, parsley, salt, and pepper. Mix well, then set the cheese-breadcrumb mixture aside.

5. 5

   In a separate bowl, combine the mayonnaise, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Mix until well incorporated to make the spread.

6. 6

   Spread the Dijon-mayonnaise mixture evenly over the par-cooked puff pastry.

7. 7

   Spread half of the cheese-breadcrumb mixture evenly over the spread.

8. 8

   Arrange the sliced deli meat in an even layer over the cheese-breadcrumb mixture.

9. 9

   Spread the remaining Dijon-mayonnaise mixture over the deli meat, then add the remaining cheese-breadcrumb mixture in an even layer.

10. 10

    Lay the second puff pastry sheet on top. Use a fork to press and seal the edges.

11. 11

    Make the egg wash by whisking together the egg, cream or milk, and a pinch of salt.

12. 12

    Brush the top of the assembled puff pastry evenly with the egg wash.

13. 13

    Bake at 400°F for 25 to 30 minutes, until the puff pastry is baked and golden.

14. 14

    Let the sandwich rest for 10 minutes. Cut it into the desired portions and serve.

Notes

The source gives conflicting timing in the automatic transcript for the final bake, but the author-provided caption specifies 25–30 minutes at 400°F and is used here. The quantity for Dijon mustard is written as “1/2” without a unit in the source, so it has been preserved as written.

Nutrition per serving

• appetizer
• main
• crowd-friendly
• baked
• savory
• party food
• cheese-filled