1. Prepare the Cheese Mixture:

• In a small bowl, combine the Gruyère, Fontina, and mozzarella cheeses. Set aside.

2. Assemble the Sandwiches:

• Slice each mini croissant in half horizontally (or use regular croissants and cut them into smaller halves).

• Spread a thin layer of black truffle Dijon mustard (or regular Dijon with truffle oil) on the inside of the bottom half of each croissant.

• Generously sprinkle the cheese mixture onto the mustard-covered side of the croissant.

• Top with the other half of the croissant, closing the sandwich.

3. Prepare the Honey Butter:

• In a small microwave-safe bowl, melt the butter in the microwave (about 20-30 seconds). Stir in the honey until well combined.

4. Grill the Sandwiches:

• Heat a skillet over medium heat. Brush the outside of each assembled croissant with the honey butter mixture.

• Place the croissant sandwiches on the hot skillet. Press them down gently with a spatula or a second skillet to flatten them and create a crispy, golden crust. Grill for 3-4 minutes per side, or until the croissant is golden brown and the cheese is melted.

5. Serve:

• Once grilled, remove the sandwiches from the skillet and let them cool for just a minute before serving.

• Cut them into halves or quarters for easy sharing!