Open-Faced Masala Potato Sandwich

2 ea Trader Joe's Vegetable Masala Burgers
1 ea Trader Joe's Multigrain or Whole White Wheat Sourdough Loaf
2 tbs Trader Joe's Eggplant Garlic Spread
12 oz Arugula
1 ea Cucumber
1/2 ea Red Onion
1 ea Mango
2 tbs Walnuts
1/4 cup Barley
3/4 cup Vegetable Broth
1/4 cup Trader Joe's Cuban Black Beans
2 tbs Hoisin
1/4 cup Cilantro
Pan Spray
Trader Joe's Everyday Seasoning

1. Pre-heat oven to 425F.

2. Bring vegetable broth to a boil. Add barley and reduce to a low simmer. Cook for 30 minutes or until soft yet chewy. Should be a little remaining broth, that's good.

3. Slice cucumbers, mango, red onion. Chop cilantro and almonds. Wash arugula.

4. Make a room temperature salad with barley, barley juice, arugula, cilantro, almonds, hoisin, & black beans.

5. Spray saute pan and on medium heat toast veggie patties til golden brown. Slice 2 slices bread. In the same pan toast the bread.

6. Spread the eggplant garlic spread on toast and layer cucumber, mango, patty, and red onion. Open face style. Serve with salad..