Directions
1. Preheat oven to 400℉.
2. Unroll refrigerated Danish Pastry Dough on enclosed parchment paper and cut the dough sheet in 6 evenly shaped triangles by cutting it in 3 same sized rectangulars (top to bottom) and then 3 times diagonally. To shape a croissant, start rolling the wide side of the dough triangle towards the pointed side. Place the croissant on the baking sheet with the pointed end on the bottom and brush the top with egg wash. Bake according to package directions. At the same time, bake tomato, onion, garlic on a sheet pan.
3. Set croissants aside to cool after baking. Puree the tomato, onion, garlic and basil in a blender on high. Add the red wine vinegar, and slowly drizzle in olive oil. Blend until almost smooth. Refrigerate until cool.
4. To make the sandwiches, slice the croissants in half. Toss the greens with tomato vinaigrette and spread the tapenade on the inside of the croissant slices. Top with cheese and mixed greens.
