HANDS-ON 10 MIN TOTAL 35 MIN
SERVES 4 SUBMITTED BY DAN WHALEN
NEW RECIPE GO ONLINE TO RATE & REVIEW
16 frozen sweet potato tots (such
as Alexia Sweet Potato Puffs)
1 Tbsp. vegetable oil
2 Tbsp. butter
4 leaves kale, coarsely chopped
1/4 tsp. salt
1/4 tsp. black pepper
4 (4x7-inch) slices sourdough bread
2 Tbsp. mayonnaise
8 slices sriracha Gouda cheese
(about 4 oz.)
3 slices crisp-cooked bacon, halved
- Preheat oven to 450°F.
- Toss tots with oil on a baking sheet.
Bake, turning over halfway through,
until browned, about 24 minutes.
- 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.
- Spread 2 bread slices with
mayonnaise, 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.
- 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.
armagazine.com/sriracha-gouda-
grilled-cheese
PER 1/2-SANDWICH SERVING: 493 CAL; 25G FAT
(11G SAT); 17G PRO; 49G CARB (4G FIBER,
10G SUGARS); 1,091MG SODIUM
WITH SWEET POTATO TOTS
DINNER FIX
“PEOPLE OFTEN
FORGET THAT TOTS
ARE A SHORTCUT
INGREDIENT,”
DAN SAYS.
“INSTEAD OF
HAVING TO COOK
SWEET POTATOES,
JUST HEAT UP
TOTS FOR THIS
SANDWICH.”
