- Slice croissant.
- Broil croissant halves 2 – 5 minutes, or until golden. Meanwhile slice veggies (I've found it easiest to get veggies from supermarket salad bar than to buy whole vegetables, slice them, and just use some of the slices).
- Remove croissant from oven.
- Pile the veggies on the sandwich: lettuce on bottom, tomato, avocado, cucumber, onion, sprouts on top. 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.