Categories: Meals
Ingredients
- 16 frozen sweet potato tots
- 1 tbsp. vegetable oil
- 2 tbsp. butter
- 4 leaves kale, coarsely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 slices sourdough bread
- 2 tbsp. mayo
- 8 slices sriracha Gouda cheese
- 3 slices crisp-cooked bacon, halved
Directions
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Preheat oven to 450.
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Toss tots with oil on a baking sheet. Bake, turning over halfway through, until browned, about 24 minutes.
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Meanwhile, heat 1 tbsp. butter in a large skillet over medium heat. Stir in kale, salt and pepper; cook until kale is wilted and lightly browned in places, about 5 minutes. Transfer kale to a plate and wipe skillet clean.
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Spread 2 bread slices with mayo, then top each with 2 slices cheese and half of bacon and kale. Add tots, pressing lightly, then top each sandwich with remaining slices of cheese and bread.
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Melt remaining 1 tbsp. butter in skillet over medium heat. Add sandwiches; cook, lightly pressing with a spatula, until cheese is melted and bread is golden brown, about 3 minutes per side.