Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or cooking spray.

Carefully slice each mini croissant horizontally in half to create a pocket.

Layer the bottom halves with a slice of smoked cheddar cheese, followed by a slice of deli-cut ham, and top with another slice of cheese.

In a small bowl, mix the softened unsalted butter, yellow mustard, honey, and Worcestershire sauce until smooth. Spread this mixture inside the croissant halves.

Place the tops back on the assembled croissants. Brush with the whisked egg white and sprinkle with poppy seeds.

Bake for 15-18 minutes or until the cheese is melted and the tops are golden brown.

Remove from the oven, let cool slightly, and serve warm.