Slice each croissant in half. Spread the inside of the bottom half of the croissant with 1 oz cream cheese. Top with one slice of swiss cheese, then one fourth of the ham and top with another slice of swiss cheese. Repeat for all 4 sandwiches.
Wrap each sandwich in Reynolds wrap aluminum foil and place on a baking sheet.
Bake for 10 minutes until the cheese is melted and the ham is heated through.
Serve dusted with powdered sugar and dipped in raspberry jam.
Monte Christo Croissant Sandwich https://therecipecritic.com/monte-cristo-croissant-sandwich/