Tweaked

So, for quite a while I've been looking to tweak my chipotle-chicken-avocado sandwich-- not because it wasn't delicious as is-- but because of how difficult (aka messy) it was to eat.  I thought of various ideas for a similar combination of flavors and tried them out...still, more tweaking was needed. But tonight, on a whim, I think I discovered a quick and easy alternative that encompasses all of the flavors...and more!  Mmmm.
So a few changes (not that you have the original recipe in your hands)...and viola, here's my new recipe. You can help me name it. I'm taking suggestions. But, I can't promise yours will be picked.

Ingredients:

Croissant
Oven-Roasted Turkey --sliced medium, or thick
Mayo (I use mayo w/ olive oil)
Basil Pesto
Fontina
Vidalia Onion or Red Onion
Romaine Lettuce
Spices: cumin, ground red pepper
Avocado

The best thing about this sandwich is that proportions don't matter that much. You can stack it as you desire.

Slice croissant open.
Spread basil-pesto on the bottom of the croissant, add sliced onions, and a slice of fontina cheese.
Mix a tablespoon of mayo with a pinch of ground red pepper and 1/4 teaspoon of cumin (or to taste). Spread Mayo mixture on top half. Toast both halves in toaster oven or oven until cheese is melted croissants lightly toasted. Then add slices of avocado, turkey, and romaine lettuce. Add top half of the croissant, slice in half if you wish, and enjoy! Oh, and enjoy with a glass of chilled white burgundy (from Macon or further north, please) or Albarino (Salneval is a good one).