1. Thaw turkey two days in advance under refrigeration. Critical Control Point: Hold cold at 41°F or below until service.
2. Rinse baby spinach under cold running water. Drain thoroughly and store covered under refrigeration. Critical Control Point: Hold cold at 41°F or below until service.
3. Rinse tomatoes under cold running water. Slice tomatoes and set aside until assembly.  Critical Control Point: Hold cold at 41°F or below until service.
4. Assemble sandwiches:
   a. Spread 1 tbsp cranberry spread evenly on top half of croissant.
   b. Place 2.5 oz turkey on bottom half of croissant.
   c. Top with 1 slice of cheese, 2 tomato slices, and 1/4 cup baby spinach.
   d. Close sandwich.
5. Hold under refrigeration until service or serve immediately. Critical Control Point: Hold cold at 41°F or below until service.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object. Ensure cold food is held at a temperature below 41° F.