Sandwich in a croissant: What is a Croiwich and why is it becoming more popular; Mumbai chefs share recipes

The idea to include a Croiwich on their menu stemmed out of pure boredom for Saigopal Medepalli and Deepika Gowda, co-founders of Thane-based Bean Theory Coffee. "We were bored of eating a regular sandwich and a regular butter croissant. At the same time, we did not want to make those viral chocolate oozing lemon-squeezed croissants. It started with cheese and pesto, and then evolved into a full-blown sandwich," shares Saigopal, one half of the duo that started the café in January 2020, that used to only serve coffee initially.

The Mumbai café is one of quite a few cafes and restaurants that have been introducing a ‘Croiwich' on their menu. The creation is a hybrid of the classic croissant and sandwich, which also inspires its name. It has slowly been making it on menus in the city, as more people look for innovative versions of classic dishes. At the Bean Theory, the menu boasts of a delicious and multilayered BLT croiwich, which this writer has relished, and notes that it not only boasts of a soft and flaky croissant made in-house but also a juicy filling of bacon, lettuce and tomatoes lending it a crispy and sweet flavour that comes to the fore as soon as you take a bite.

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Gowda adds, "We do give an option of making any sandwich a croiwich. People have experimented with our founder's favourite sandwich pairing it with croissant instead of focaccia. Though we had egg salad and chicken salami croiwich few years ago on our menu, we also have sweet croiwich with custard or cream cheese and seasonal fruits." Ever since they have introduced the croiwich, they have seen different kinds of diners react differently to it. "There is a separate fan base for it because not everyone likes it but those who do, swear by it," explains Medepalli, continuing, "The mouth feel of butter and the softness of the croissant plays well with the in-house filling giving it a very satisfying bite."

While there are some people who are yet on the fence about whether they like a croiwich, Gowda says the fact that they make their bake their our own croissant means that people get them freshly baked, which enhances the flavours, makes it better. "It's fun to have fun sometimes. Indians love a twist on everything. They love it if it's an Indianised spin on the classics," highlights Gowda, indicating why more chefs are exploring with it.

Growing popularity of the Croiwich

Elsewhere in Mumbai, Kadambari and Jessica Lobo have also included delicious Croiwiches on the menu at Catherine's, their newly opened café in Vasai. They boast of over eight years of experience as home-bakers while also running The Bread Next Door, a bread goodies enterprise. Jessica shares, "There was a lot of buzz on the internet and a lot of variations being made so we decided why not give it a try now that we have a cafe space to experiment with."

With the café just over 10 days old, the menu is still being tested out, but the sister duo already has a quite a few variations for people to experiment and relish. "We have very limited options right now as we are still getting the hang of savoury fillings. We do a Pesto Chicken, Ham and Cheese, Mushroom and Cheese, and a Choriz Croiwich too," adds Kadambari, who says they are still working on more variations as diners want more options.

With viral trends come the demand, and the sisters have seen people coming in to enjoy the croiwich because they absolutely love it. The 32-year-old says, "It appeals to Indians because ‘jugaad' is our middle name and everything that works in favour of us usually rises from some form of jugaad," as the youngster sister continues, "Indians are also open to experiments which always works in our favour."

Just like the Lobos, even chef Nandan More, cluster executive chef of The Dukes Retreat in Khandala, has also jumped on the trend. He shares, "Inspired by French fusion cuisine, the versatile nature of the French croissant allows it to be combined with any texture or filling. This versatility presents a great opportunity to incorporate the Croiwich into our local food." Moreover, More says the Croiwich can be integrated into any cuisine because it has a unique ability to blend with various ingredients. "This adaptability inspired me, and its appealing, trendy, and attractive presentation has contributed to its growing popularity," adds the chef, who has included them on the menus at their delicatessen and pastry shop.

Sweet and savoury flavours

For breakfast, the Khandala-based chef says they have made options like ham and cheese, and bacon -egg, and cheese - embracing a European style. However, thinking of the humble croissant and sandwich beyond a breakfast item, they have combined popular dishes to do more. He explains, "For the lunch session, we are targeting those who come in for a quick working lunch by offering items like Chicken Caesar Croiwich and Turkey Cranberry Croiwich. These can be hand-held, providing a full meal of about 200 to 300 grams, perfect for filling up quickly."

Beyond the regular options, More has also taken the opportunity to make them gourmet with delicious versions like Smoked Salmon Croiwich and Caprese Croiwich, as well as Roasted Chicken with Hollandaise Sauce. Being in India, the chef hasn't shied away from making Indianised versions of the dish with a Paneer Tikka and Chicken Tikka Croiwiches with onions and chutney. "For a Mediterranean touch, we have options with hummus, roasted spread, pepper and feta cheese, which taste amazing. For American BBQ, there is full lamb or pork with a great texture and combination with the croissant."

Wanting to explore Asian flavours, the ambitious chef imagines a Croiwich with Thai curry and rice too. "We can reduce sauce for a more concentrated flavour, pairing it with chicken or tofu for an amazing taste. Korean flavours, with their sweet tendencies using soy, sugar, and honey, work wonderfully with chicken or tofu in a croissant," he adds, as he gets ready to introduce his new menu with Croiwiches.

Even chef Sourabh Das, who is the founder of the newly opened Craft of Food 2.0 in Bandra has an extensive choice of croiwiches on his menu. While there are savoury variations like Insalata Caprese Croiwich, Creamy Mushroom Ragout Croiwich, 5 Pepper & Cheese Croiwich Toast, Ratatouille Croiwich, Philadelphia Cream Cheese & Exotic Veggie Croiwich and Shepherd's Croiwich Pie. It is not only the savoury but also the sweet variations that showcase the demand for the innovation in Mumbai today. It ranges from a delicious Brookie & Cheese Cake Croiwich, Tiramisu Croiwich i.e (Pick Me Up Croiwich), Forêt Noire Croiwich, Fruit & Berries Croiwich, Croiwich Avalanche and Croiwich Mille-Feuille too.

While there are many different types, Das says the sense of adventure with every Croiwich makes people curious about the flavours and eager to come again, just like the Lobos share. Beyond croissants being the perfect canvas to explore, Das says, "Its flaky texture and golden crust add a delightful depth to each variation, making it a joy to explore new flavours. Whether you're a traditionalist or an adventurer, the croissant has something to offer. Its versatility makes it an ideal choice for chefs and bakers looking to push the boundaries of creativity."

Indian touch to French croissant

Even as the French may not really be a fan of such innovations, the unending exploration is inevitable, the chefs believe, as Das says it has found a sweet spot in the Indian market, and that is hard to ignore. He explains, "This phenomenon can be attributed to the diverse and adventurous nature of Indian foodies, who are always eager to try new flavours and experiences. Ultimately, food preferences are subjective, and individuals have the right to choose what they enjoy. While some may criticise innovative food creations, others will embrace them with enthusiasm." The fact that is simple yet innovative and serves as a quick bite makes it perfect for anybody who wants to explore a croiwich, he adds.

The French may love their delicious flaky croissants with butter, cream cheese, or jam but India's unique appreciation for a variety of cuisines, including Mexican, Italian, and various Asian flavours owing to its rich culinary diversity means that Indians want to explore new flavours and that even makes chefs want to cater to them, according to More. The Indian palate is receptive to new flavours, textures, and tastes, making it a fertile ground for culinary experimentation and acceptance, the chef reminds, and the Croiwich is one such result that is definitely going to appeal to more people.

Indo-Italiano Chicken Croiwich

Experimenting with flavours, chef Nandan More says you can make an Indo-Italian Chicken Croiwich. He shares, "It combines the rich and spicy flavours of tandoori chicken with the fresh and vibrant notes of Italian pesto, mozzarella, and basil, all wrapped in a buttery croissant."

Ingredients:
Croissant 1 large
Chicken tenders sliced, marinated in tandoori spices and grilled 2 nos
Fresh mozzarella cheese 2-3 slices
Tomato, ripe 2-3 slices
Fresh basil leaves
Pesto sauce 2 tbsp
Mint-coriander chutney 2 tbsp
Balsamic glaze
Salt and pepper to taste

Method:
1. Marinate the chicken breast in a mixture of yogurt, tandoori masala, lemon juice, ginger-garlic paste, and a pinch of salt. Let it sit for at least 30 minutes.
2. Grill the marinated chicken until fully cooked, then slice it thinly.
3. Cut the croissant in half horizontally.
4. Spread pesto sauce on the inside of the bottom half of the croissant and mint-coriander chutney on the inside of the top half of the croissant.
5. Start by placing the sliced tandoori chicken on the bottom half of the croissant.
6. Add the fresh mozzarella slices on top of the chicken and tomato slices add crushed fresh basil leaves, lightly season with salt and pepper and drizzle balsamic glaze over the ingredients for a touch of sweetness and acidity.
7. To warm Croiwich if needed, place it in a preheated oven at 170 degrees for about 5 minutes, or until the mozzarella starts to melt and the croissant is slightly toasted.
8. Place the top half of the croissant over the layered ingredients.

Insalata Caprese Croiwich

Making the most of the trend, Chef Sourabh Das says you can easily make an Insalata Caprese Croiwich for breakfast, lunch or dinner.

Ingredients:
Croissant 1 no
Arugula leaves few Leaves
Basil pesto 40 gm
Tomato 1 no (for slices)
Fresh mozzarella 40 gm
Fresh basil few leaves
Olive oil drizzle
Sea salt for a sprinkle
Pepper for a sprinkle
Balsamic glaze drizzle

Method:
1. Cut the croissant into half.
2. Toast it to make it bit crisp.
3. Apply basil pesto on slices.
4. Place arugula leaves.
5. Place basil leaves, slices of tomato and fresh mozzarella.
6. Sprinkle sea salt and pepper.
7. Drizzle Olive oil and Balsamic glaze.
8. Place one slice on top of each other to sandwich it.
9. Cut into half and serve it.