Drain Tonnino Tuna. Reserve oil for Vinaigrette

Slice bolio rolls in half

Butter all four sides of the bread with room temperature butter

Toast bread under a broiler for 2-3 minutes or until lightly browned

Remove bread from toaster and brush each surface with mayonnaise

Set toasted bread on serving plate

Cut avocado in half and remove pit. Gently remove skin and slice both halves thinly. Fan out the slices and lay them on the bottom half of each bolio roll

Core Sweet Opal apple. Cut in half and slice thinly. Gently insert a slice of apple between avocado slices on both sandwiches.

In a small bowl whisk tuna oil, lemon juice. rice vinegar, sugar, salt and pepper until emulsified

Gently pull or "fan" the tuna fillets apart to mimic the same look as the avocado and apple.

Lay the tuna evenly over the avocado and apple slices

Divide the micro greens in half and top the sandwich with the greens

Spoon dressing over the greens and sandwich

Sprinkle 1 tablespoon queso fresco over each sandwich

Enjoy