Brie Croissant Sandwich

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Pressing a croissant in a waffle maker might sound like it would wreck the thing, but the brie croissant sandwich that comes out is SO worth it. The outside goes golden and crispy with a thin caramelized honey layer, and the inside is gooey melted brie, sweet fruit jam, and a little fresh thyme that ties it all together. Five ingredients, about nine minutes. That’s the whole thing.

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What Makes This Brie Croissant Sandwich So Good

The waffle maker is doing a lot of heavy lifting here. It presses the croissant down, creates a crispy exterior with serious texture, and that honey you drizzle on top caramelizes against the iron and turns into a thin, crackly golden layer. Meanwhile, the brie melts inside and gets all creamy and runny against the jam.

Brie is mild, buttery, and slightly tangy, which is exactly what you want against the sweetness of the fruit jam and honey. The thyme adds an herby aroma that ties the whole thing together.

Can You Put Brie on a Croissant?

You absolutely can, and pressing it in a waffle maker is the best way to do it at home. The heat melts the brie from the inside while the iron crisps and caramelizes the outside. If you haven’t cooked with brie before, my Brie Shin Ramyun hack is another recipe where it melts into something silky and incredible when you apply a little heat.

Tips for Making the Best Brie Croissant Sandwich

1. Leave the rind on.

Brie rinds are completely edible and they actually help hold the cheese together as it melts inside the croissant. Don’t remove it. Once it’s pressed and hot, you won’t notice the rind at all.

2. Any fruity jam works.

Strawberry, raspberry, apricot, fig. Something with a little tartness balances the richness of the brie best, but you really can’t go wrong here. That’s the right call for real.

3. Preheat the waffle maker first.

Give it a couple of minutes to get fully hot before you add the croissant. A cold iron means slower, uneven cooking and a less crispy result.

4. Don’t overdo the honey.

A small drizzle inside and another on top of the assembled sandwich is all you need. Too much and it drips everywhere and doesn’t caramelize as cleanly.

5. Let it rest for a minute.

The brie inside gets VERY hot. A minute on the plate before you bite into it is worth it.

If you’re into unexpected waffle maker recipes, my kimchi fried rice waffles are another one that’s dope. The waffle iron transforms already great kimchi fried rice into something with super crispy edges and a completely different texture.

What to Put in a Sandwich with Brie?

The combo that hits: something fruity (jam, honey), something herby (thyme, arugula), and something sturdy to carry it all (a croissant or good crusty bread). For a savory version, brie also pairs well with cured meats like prosciutto. But for this recipe, the fruity-sweet route is where it’s at. The Last Food Blog has a solid guide to croissant sandwich fillings if you want more ideas.

If you love playing around with stuffed croissants, my cookie croissant recipe takes a croissant stuffed with chocolate chip cookie dough and bakes it until indulgent and gooey. Same croissant base, completely different direction.

Storage and Leftovers

Best eaten fresh. The croissant starts to soften as it cools and the honey loses some of its crunch. If you have leftovers, wrap and refrigerate for up to 2 days. Reheat in a toaster oven or air fryer to get some crispiness back.

Equipment

• Waffle maker
• Bread knife

Ingredients

• 1 croissant
• 1 tbsp jam (any fruity jam works)
• 3 slices brie
• honey (to taste)
• 1 tsp fresh thyme

Instructions

1. Use a bread knife to cut the croissant in half lengthwise.
2. On the bottom half, spread a layer of jam. Add the brie slices, drizzle with honey, and sprinkle the thyme on top. Place the top half of the croissant on and drizzle a little more honey on top.
3. Preheat the waffle maker, then place the croissant inside and close the lid. Cook for a few minutes until golden brown.
4. Plate it, let it cool for a minute, and enjoy!

The thyme is doing more than it looks like it should. It’s a small amount of something herby and savory sitting against all that honey and jam, and without it the whole thing tips too far sweet.

This is a weekend breakfast rather than a weekday one, though it takes about as long as toasting bread. 🙌

If you make this, drop a star rating on the recipe card and leave a comment with what jam you used. That’s always the fun variable with this one!

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