1 plain croissant, split in half horizontally
2 tsp Dijon mustard
2 thin slices deli ham (2 ounces)
2 thin slices Muenster cheese (1 ounce)
⅓ cup thinly sliced pear (about 1/2 small pear)
½ cup watercress, washed and dried, thick stems removed
Spread cut sides of croissant with mustard. Layer ham, cheese, pear, and watercress on bottom half. Top with remaining half croissant.
Wrap in plastic. Refrigerate until ready to serve, up to overnight.
Source: Everyday Food, March 2006
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