Trying The Tiktok Viral Candied Croissant Grilled Cheese For The First Time

Ingredients

• 2 pieces Croissant (store‑bought, preferably buttery and flaky)
• 2 slices Jarlsberg Cheese (mild, nutty flavor; one slice per sandwich)
• 2 slices Havarti Cheese (creamy melt; one slice per sandwich)
• 2 slices Kobe Jack Cheese (sharp, buttery; one slice per sandwich)
• 2 tablespoons Unsalted Butter (softened for spreading)
• 1 tablespoon Honey (light, pure honey for candied coating)
• 1 teaspoon Chili Oil (adds heat to the candied sandwich)
• 1 pinch Freshly Ground Black Pepper (season both sandwiches)
• 1 can Canned Tomato Soup (about 10 oz, heated for dipping)
• 1/4 cup Half‑and‑Half Cream (stirred into the soup for extra richness)
• 1 tablespoon Fresh Cilantro (optional garnish; chopped)

Instructions

1. Make honey‑butter spread

   In a small bowl combine the softened butter and honey; stir until smooth.

   Time: PT2M

2. Prep the croissants

   Slice each croissant horizontally in half, creating two flat pieces per croissant. You will have four pieces total – two for the regular sandwich and two for the candied version.

   Time: PT3M

3. Slice the cheeses

   Cut each cheese block into thin slices (about 1 mm). You need three slices per sandwich, alternating the three cheese types for maximum melt.

   Time: PT3M

4. Heat the skillet

   Place the skillet over medium heat and let it warm for about 1 minute.

   Time: PT1M

   Temperature: Medium heat

5. Assemble the regular grilled cheese

   Spread a thin layer of plain butter on one side of each of the two regular croissant pieces. Layer the three cheese slices on the buttered side, then top with the opposite croissant piece (butter side facing out).

   Time: PT2M

6. Cook the regular sandwich

   Place the assembled regular sandwich in the hot skillet. Cook 3‑4 minutes until the bottom is golden‑brown, then flip with the spatula, cover the pan, and cook another 3‑4 minutes until the cheese is fully melted.

   Time: PT8M

   Temperature: Medium heat

7. Assemble the candied sandwich

   Brush both sides of the remaining two croissant pieces generously with the honey‑butter spread. Drizzle a few drops of chili oil on the inner sides. Layer the three cheese slices, then close the sandwich.

   Time: PT3M

8. Cook the candied sandwich

   Add the candied sandwich to the same skillet (you may need to do it in two batches). Cook 3‑4 minutes per side, watching closely for the honey‑butter to caramelize without burning. Cover for the last minute to melt the cheese.

   Time: PT8M

   Temperature: Medium‑low heat (reduce if browning too fast)

9. Warm the tomato soup

   While the sandwiches finish cooking, pour the canned tomato soup into a saucepan, stir in the half‑and‑half, and heat over medium until simmering, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

10. Serve

    Transfer both sandwiches to a serving plate, sprinkle chopped cilantro on top if desired, and serve immediately with the warm tomato soup for dipping.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

55 g

Fat

38 g

Fiber

2 g

Ingredient Substitutions

• Instead of Croissant: Brioche roll, soft dinner roll
• Instead of Jarlsberg Cheese: Swiss cheese, Emmental
• Instead of Havarti Cheese: Monterey Jack, Mild cheddar
• Instead of Kobe Jack Cheese: Sharp cheddar, Provolone
• Instead of Unsalted Butter: Margarine, olive oil (for spreading)
• Instead of Honey: Agave syrup, maple syrup
• Instead of Chili Oil: Sriracha oil, infused olive oil with red pepper flakes
• Instead of Freshly Ground Black Pepper: white pepper
• Instead of Canned Tomato Soup: store‑bought marinara sauce, cream of tomato soup
• Instead of Half‑and‑Half Cream: whole milk, heavy cream (use less)
• Instead of Fresh Cilantro: basil, parsley

Equipment Needed

• Large Skillet
• Spatula
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Saucepan
• Serving Plate

Critical Steps — Do Not Skip

• Ensuring the honey‑butter does not burn – keep heat at medium‑low for the candied sandwich.
• Covering the pan while the cheese melts to avoid over‑browning the croissant.
• Flipping the sandwich at the right time to achieve an even golden crust.

Chef Tips from the Video

• Use a butter‑flavored croissant for extra richness.
• A pinch of smoked paprika in the honey‑butter adds depth without extra heat.
• For an even more decadent dip, swirl a teaspoon of cream cheese into the tomato soup.

Troubleshooting

Storage

Refrigerator: Wrap tightly in foil or plastic wrap; consume within 24 hours. Reheat in a skillet over low heat.

Freezer: Not recommended – the croissant texture degrades after freezing.

Room temperature: Best served immediately; will become soggy after 2 hours.

Make-Ahead Tips

• Prepare the honey‑butter spread and store in a small airtight container for up to 3 days.
• Slice all cheeses in advance and keep them refrigerated.
• Heat the tomato soup while the sandwiches are cooking to save time.

Frequently Asked Questions