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 arugula
Lightly toast the bread, then spread two of the slices with the cranberry/mustard sauce.
Cover each with a little arugula, then add a Quorn Meatless Roast slice and top with a slice of Brie cheese.
Top each with another slice of toasted sourdough, spread with cranberry/mustard sauce, top with arugula, a Quorn Meatless 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.