2 tbsp of cranberry sauce mixed with 1 tsp of wholegrain mustard
1 tbsp olive oil
4 slices of Brie
A handful of peppery salad leaves such as rocket
Lightly toast the bread then spread two of the slices with the cranberry/mustard sauce.
Cover each with a little rocket, then add a Quorn Roast slice and top with a slice of cheese.
Top each with another slice of toasted sourdough, spread with cranberry/mustard sauce, top with rocket, a Quorn Roast slice and Brie. Spread the remaining toasts with cranberry/mustard sauce and place on top of each sandwich.
Preheat the oil in a skillet over a medium heat and place the sandwiches carefully in. Cook for 2-3 minutes on each side, pressing down occasionally, until the cheese is melted.
The Quorn vegetarian roast turkey sandwich recipe was provided by Quorn.
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