There are many lovely carbs I enjoy using as sandwich bread—including pancakes and french toast—but oddly, I rarely use croissants. I prefer to eat those fresh and they’re far too flaky to hold a hearty sandwich together (and I only eat hearty sandwiches). However, day-old croissants, or store-bought packaged croissants are a different story. The crisp flakes have humidified, and instead you have a pocketed buttery bread with a tough eggy skin; the perfect structure for a decadent croque monsieur. If you haven’t met a croque monsieur before, it’s an elevated ham and cheese sandwich of French origin. It’s usually composed of two crusty sourdough slices, Gruyère cheese, ham, and a smear each o
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