Sandwich au fromage grillé au chou frisé et au quinoa

Heat heavy bottom saute or fry pan on high heat, while pan is heating slice tomatoes into 1 cm thick slices

Add 1 tsp olive oil to the pan and fry slices on high heat until both sides are golden brown - approx 2-3 minutes per side.

Remove from pan and set aside. Add the remaining 1 tsp oil to the pan and wilt spinach. Remove from pan and set aside.

Bake two Kale & Quinoa Burger Patties as per instructions on the package and start building your sandwiches.

Couple bread slices to make 2 sandwiches. Generously butter the outsides of each sandwich.

Open sandwiches and smear 1 tbs cream cheese on the inside of each slice of brioche.

Then build sandwich by layering 1 Kale & Quinoa patty, 2 slices of tomato, and top with wilted spinach.

Close sandwiches butter on the outside and heat your pan on med-low heat. When warm place your sandwiches in the pan.

Cook both sides until golden brown and serve with your favorite condiment. Maybe try the truffle ketchup from the Cauliflower Hash Brown with Truffle Ketchup recipe.