Papillon Sandwich

Number of Servings: 12

12 Each Croissants, split lengthwise
6 Tbls. Mayonnaise
6 Tbls. Dijon mustard
6 Tbls. Prepared horseradish
2 Tsp. Dried chervil
2 Lbs. Honey glazed ham, thinly sliced
24 Each Tomato slices
1 1/2 Lbs.Sharp NY cheddar cheese, thinly sliced
12 Black pitted olives
12 Sweet or kosher pickles
24 Stem chives
24 Leaves of dark green lettuce or spinach

Mix mayonnaise, mustard, horseradish and chervil. Lay split croissants on baking pan, spreading each with horseradish, mayonnaise, mustard spread. Arrange 3 Oz. of sliced ham to two slices of tomato on each (at opposite ends of the split croissants). Cut cheese into two 1 Oz. slices and lay at an angle over part of the tomato slices and the rest laying over the ham. Brown under broiler, under low heat for 3 to 5 minutes or until melted and browned. Transfer each to plate and garnish with leafy background lettuce, olive eyes, pickle body and chive antenna.