1 1/2teaspoonsWorcestershire sauce or coconut aminos
Preheat the oven to 350ºF. Lightly butter or line a baking sheet with parchment paper.
Assemble the croissants by adding a piece of Swiss cheese, followed by ham, then Provolone cheese onto the croissant bottom. Place the top of the croissants for the sandwiches.
Prepare the Ham and Cheese Croissant Mustard Sauce by whisking together the melted butter, Dijon mustard, Stone House Seasoning and Worcestershire sauce or coconut aminos together in a small bowl. Spread the mustard sauce on top of the croissant sandwiches.
Bake for 15 minutes. Remove from the oven and serve.
Assemble your croissant sandwiches up to three days ahead of time on your baking sheet and then cover with a tight fitting lid or with plastic wrap.When ready to bake and serve, remove from the refrigerator and remove the top from the pan. Then, mix together the mustard mixture and spread over the top of the croissants and bake as directed.