Here’s the recipe:

1. Preheat the oven to 400°.

2. In a small bowl, combine ¼ cup mayonnaise and 1 Tbsp Dijon mustard. Set aside.

3. Place 4 oz prosciutto on a parchment-lined baking sheet, evenly spaced. Bake until crispy, 10 to 12 minutes.

4. Slice 4 croissants in half and place on a second baking sheet. Place 2 oz turkey and 1 oz thinly sliced Gruyère cheese on the bottom halves. Bake for 7 to 10 minutes, or until the edges of the croissants are toasted and the cheese is melted.

5. Top the turkey and cheese with 2 slices heirloom tomato, ¼ cup loosely packed arugula, 3 slices avocado, and 2 slices crispy prosciutto. Divide the Dijon mayo between the croissants, and then top each sandwich. Enjoy warm!