Breakfast Croissant Club Sandwich with a Hollandaise Dip

Step 1: Tomatoes ... Add the tomato slices to a small sheet pan lined with parchment or foil. Drizzle with olive oil, and season with salt, and pepper. Then, roast in the oven on the middle shelf for 1 1/2-2 hours, at 300 degrees. They will shrivel up; and get sweet and tasty. Let them completely cool. Just refrigerate until ready to use. These tomatoes are best at room temperature. Perfect to make the day ahead.

Step 2: Bacon ... Another make ahead. You can pan fry, bake; or, I prefer to microwave - especially when it is only a few pieces. Place on a plate lined with 2 paper towels. Add the bacon, top with 1 more paper towel. Cook on medium heat for 3-4 minutes until crisp (it may take a bit longer, depending on your microwave). This is how I do it. NO clean up. But, use whatever method you prefer. Refrigerate in a small ziploc bag until ready to use.

Step 3: Eggs ... I could go in to many methods on how to cook a hard boiled egg. But, I put them in cold water. Bring to a light rolling boil, cook 1 minute turn the heat off, cover; and, let rest for 12 minutes. Rinse under cold water, peel, and slice. But, use any method that you are most comfortable with. You will slice each egg in 4-5 slices. Again, make ahead.

Step 4: Hollandaise ... In the morning you plan to make the sandwiches; add the butter to a measuring cup; and microwave on medium low heat until completely melted. Then, add the eggs (room temperature), lemon juice, cayenne, and salt to a blender; and, blend on medium high speed until the mix is a light lemon color and frothy, about 20-30 seconds. Then, slowly add in the warm melted butter to the egg mix in the blender. SLOWLY! Do NOT rush it. Blend until everything is mixed through, and the sauce is light and creamy. Now, you have hollandaise sauce. Check once again for salt and pepper if needed.

Step 5: Note: I find that this enough hollandaise sauce for 4 sandwiches; but, you can always double the recipe. It is a rich sauce.

Step 6: Croissants ... Cut 4 of the croissants in half. Then the last two croissants, cut a very thin slice off the top; then, cut in half. These 4 slices will become the middle/or center slice of your sandwich.

Step 7: Sandwich ... This isn't good served cold; so, the sandwich ingredients I like to have at room temperature. Now the fun begins. You did all the hard work ahead of time; and everything is basically made. Now - make - serve - and, enjoy your guests.

Step 8: Top your bottom croissant with a lettuce leaf, egg slices, prosciutto, and cheese. Then, the middle croissant; another lettuce leaf, tomato, more egg slices, bacon; and, the top croissant.

Step 9: Serve and ENJOY ... Plate family style and serve around a bowl of the warm hollandaise sauce/dip. You can also give each person, a small cup to add some of the hollandaise to. That way, each person has their own dip. Now, you can also drizzle the sauce/dip over the croissant - but, dipping is half the fun. It is decadently rich, full of flavor, and delicious. A fun, and great, make ahead breakfast. Serve with a bowl of fruit salad; and, a couple of Bloody Mary's.