Mini Croissant Sandwiches
Mini Croissant Sandwiches are a quick and easy sandwich when you’re making kids lunches, brunch parties or even game day snacks! This recipe uses a delicious chicken salad to make a dozen mini sandwiches!
What You Will ❤️ About Mini Croissant Sandwiches
- For a Crowd – this recipe makes a dozen mini sandwiches but you can easily double or triple it based on your needs!
- Great for packed lunches – I made these with tuna salad as well for my pescatarian to take to school. They’re like sliders you don’t have to bake!
- Versatile Sandwiches! Because you’re making yourself – you can mix up different salads and options for your party guests.
Ingredients for Mini Croissant Sandwiches
Mini Croissant Sandwiches can be made with a variety of fillings but I went with my tried and true Olivia’s Old South Chicken Salad! Here’s what you’ll need:
- Cooked chicken breast – this recipe uses raw chicken breast but you could easily use pre-cooked rotisserie chicken or even canned chicken
- Minced celery – you want to finely mince the celery so it adds a little crunch
- Mayonnaise – Duke’s Mayo is always my preference
- Onion Powder – this is the only seasoning needed – you can add salt & pepper if you like but I like it as-is
- Hard Boiled Eggs – let me save you time – The America’s Test Kitchen method is the best – the eggs peel PERFECTLY every time!!!!
- Sweet Pickle Relish – this is essential for a little sweet and pickle flavor!
- Pickle Juice – just a touch extra pickle flavor
- Mini Croissants – I purchased these butter-filled croissants from Kroger Bakery
- Lettuce Leaves – These mini croissants are small so 1 lettuce leaf can do 3 sandwiches
Recipe Variations
Chicken salad is a popular choice for mini sandwiches and a great addition to any potluck or brunch – but here are some of my favorite recipe ideas for mini croissant sandwiches!
- Tuna Salad – you can use the same recipe but you’ll substitute 10 oz drained tuna (2 cans or 4 packets) for the chicken. Add in thin cucumber slices for a little crunch!
- Meat & Cheese – Folded roast beef, ham or turkey & your favorite cheese or anything similar as well – you could even add a little fruit spread. Great combos like Swiss cheese & deli ham with dijon mustard or a turkey & American cheese croissant would be great! (You can even lay them out like a Charcuterie Board!)
- Caprese – thin slices of fresh mozzarella, sliced tomatoes, freshly torn basil and a little drizzle of balsamic glaze reduction sauce – oooh even a thin slice of avocado would be so good! Or add a spread of pesto.
- Egg Salad – use this copycat Chicken Salad Chick Egg Salad for the same amount as this chicken salad!
- Breakfast – make up some scrambled eggs and bacon with a spread of cream cheese (Baked Scrambled Egg Recipe!)
- Sweet – instead of a savory flavor – go for something sweet like these Pancake Tacos with a cream cheese mixture with strawberries & chocolate
How to make Mini Croissant Sandwiches
Mini Chicken Salad Sandwiches are simple – mix up your chicken salad the night before if you can. Then slice and fill! You can make them 6-8 hours ahead of your party.
- Poach or air fry 2 medium chicken breasts (about 1 lb). Once cooled, use a mixer with the paddle tool to shred your chicken. Turn onto medium speed for 1 minute.
- FINELY mince your celery – to where you can barely see pieces.
- In a medium bowl, add chicken, celery, eggs, relish, mayonnaise and onion powder and stir until combined.
- Place in fridge for 1-2 hours in a covered dish.
- Using a bread knife, slice open mini croissants but do not cut all the way – be sure to leave one side attached. Open croissants and lay small piece of torn lettuce leaf inside each. Spoon 1/4 cup chicken salad into each croissant.
- Cover with plastic wrap and refrigerate until ready to serve.
- Make up to 6-8 hours ahead of time. This amount of chicken salad will fill 12 mini sandwiches.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for 3-5 days.
If it’s a small-medium chicken breast, place in air fryer and cook for 12 minutes. If it’s larger (.75-1 lb) – butterfly and air fry at 360º for 12-15 minutes. Check internal temperature with a meat thermometer to be sure they are 155º. Let rest until they come up to 160º.
This is strongly determined by what other food you have to offer but figure 2-3 per person.
You can mince up sweet pickles if you’re out of relish!
I would if you are doing a cheese-based sandwich. Place on parchment paper lined baking sheet and bake at 300º for 15-20 minutes in the oven until cheese melts.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Chicken Salad Recipes
More Mini Recipe Ideas
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Mini Croissant Sandwiches
Ingredients
- 2 cups cooked chicken breast shredded
- 2 tbsp celery finely minced
- 2/3 cup Duke’s mayonnaise
- 1/8 tsp onion powder
- 2 hard boiled eggs peeled, diced
- 2 tbsp sweet pickle relish
- 1 tbsp pickle juice
- 12 mini croissants
- 2 leaves lettuce
Instructions
- Poach or air fry 2 medium chicken breasts (about 1 lb). Once cooled, use a mixer with the paddle tool to shred your chicken. Turn onto medium speed for 1 minute.2 cups cooked chicken breast
- FINELY mince your celery – to where you can barely see pieces.2 tbsp celery
- In a medium bowl, add chicken, celery, eggs, relish, mayonnaise and onion powder and stir until combined.2/3 cup Duke’s mayonnaise, 1/8 tsp onion powder, 2 hard boiled eggs, 2 tbsp sweet pickle relish, 1 tbsp pickle juice
- Place in fridge for 1-2 hours in a covered dish.
- Using a bread knife, slice open mini croissants but do not cut all the way – be sure to leave one side attached. Open croissants and lay small piece of torn lettuce leaf inside each. Spoon 1/4 cup chicken salad into each croissant.12 mini croissants, 2 leaves lettuce
- Cover with plastic wrap and refrigerate until ready to serve.
- Make up to 6-8 hours ahead of time. This amount of chicken salad will fill 12 mini sandwiches.
