Make this flaky croissant sandwich, filled with Swiss cheese, tomato, avocado, zucchini, and savory herbed mayonnaise, for a vegetarian lunch.
If desired, wrap croissant in foil and heat in a 350 degree F oven about 4 minutes or just until warm. Arrange lettuce leaf, Swiss cheese, tomato slices, avocado (if using), zucchini or cucumber, and mushroom slices on bottom half of croissant. You may substitute any of your favorite fresh vegetables for the tomato, zucchini, cucumber, or mushroom. This vegetarian meal is wrapped up in a whole grain tortilla, then topped with a fresh cilantro pesto.
In a blender or food processor, combine firmly packed cilantro leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Tip *Test Kitchen Tip:If you prefer, substitute purchased tostada shells for the corn tortillas.

Tip **Test Kitchen Tip:Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Some vegetables, such as green beans, thinly sliced carrots, or asparagus, are especially good when steamed for a few minutes and then marinated for several hours in a vinaigrette dressing. For a charcoal grill, place vegetables on the rack of an uncovered grill directly over medium-hot coals. Grill for 1 minute; turn and grill 1 to 2 minutes more or until tortillas are lightly browned.
Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. I never buy cookbooks, but when I saw this one ALL of the recipes looked fabulous so I had to cop it. Meanwhile, in a large skillet, cook onion, chile pepper, and garlic in the remaining 3 teaspoons oil over medium-high heat until onion is tender.

Divide vegetables among tortillas, placing vegetables just below center and to within 1 inch of the edge. With the machine running, gradually add olive oil and water; blend or process until smooth.
If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Cover the surface with plastic wrap and store in a tightly covered container in the refrigerator for up to 2 days.

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