1 clove garlic, chopped

2 tbsp (30 ml) olive oil

1/2 cup (75 g) frozen corn kernels, thawed (or fresh corn, cooked)

2 cups (50 g) kale leaves, chopped

8 slices loaf bread

2 tbsp (30 ml) whole-grain mustard

5 oz (150 g) sharp local cheddar cheese, sliced

5 oz (150 g) semi-firm, washed-rind cheese, like local Gouda, sliced

2 tbsp (30 g) butter

Salt and pepper

In a non-stick skillet over medium heat, brown the garlic in the oil. Add the corn and kale. Continue cooking for about 4 minutes or until the kale is al dente. Season with salt and pepper. Set aside.

Brush half of the bread slices with mustard. Cover with cheddar slices and top with the kale mixture. Add the semi-firm cheese on top of the kale and close with the remaining bread slices.

In the same skillet over medium-high heat, brown two sandwiches at a time in half the butter. Flip gently and continue cooking until the cheese has melted.

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