1 or 2 vegan croissants, sliced
1/4 cup romaine lettuce
2 slices tomato
3 slices avocado
3 slices cucumber
2 slices red onion
1/4 cup bean sprouts
2-4 olives
pickle, to serve
1. Broil croissant halves 2-5 minutes, or until golden.
2. Remove croissant from oven. Pile the veggies on the sandwich: lettuce on bottom, tomato, avocado, cucumber, onion, sprouts on top.
3. Top with other croissant half. Hold sandwich together in 1 or two places by sticking a toothpick pierced with an olive. Serve pickle on side.