The Chickpea Tuna and Greens Reuben

If using GF bread, pre-toast it. Prepare the chickpea tuna according to its recipe. Heat a skillet and add vegan butter or grass-fed butter/ghee. Lower the heat, add the bread slices and top one slice with vegan cheese. Cover on low heat for about 2-4 minutes until the cheese begins to melt. In a separate pan, heat avocado oil and add broccoli florets (or spinach), then add coconut aminos and sauté until bright green and tender. Set the sautéed greens aside. Once the cheese is melted, remove the bread and transfer to a plate. Add a scoop of the chickpea tuna to the bread slice with melted cheese, topped with the cooked greens. On the other slice of bread, smear Dijon mustard and hot sauce, then add raw mesclun greens and sauerkraut. Put the two slices together, press down, and carefully slice with a sharp knife. Eat immediately! You can serve it with some extra raw greens. Then, make another one.