Croissant with Tomatoes and Pickled Onions

1. 1 Croissantspack 4 pcs ≈ $4.00 1 pcs
2. 2 Tomatoes≈ $4.67 per kg 90 g
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Processed cheesepack 200 g ≈ $3.00 30 g
5. 5 Mayonnaise 10 g
6. 6 Vinegar 9% 10 ml
7. 7 Sugar 2 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the onion³ into thin half-moons, cover with a mix of vinegar, 2 tbsp water, sugar, and salt, and let it pickle for 15 minutes.

2. Preheat the oven to 350°F (180°C).

3. Cut the croissant¹ lengthwise but don’t slice all the way through—spread mayo inside and layer with slices of processed⁴ cheese.

4. Slice the tomatoes² into half-moons, place them over the cheese, then add the drained pickled onions³ on top.

5. Close the croissant¹ and bake for 5–7 minutes at 350°F (180°C) until the cheese melts and the crust browns.

6. Serve warm.