If making the cauliflower fritters:

• Bring a medium pot of water to a boil. Add the cauliflower to the pot and cook in boiling water until tender, about 10 minutes. Drain and mash the cauliflower while it is still hot. Stir in the eggs, cheese, almond flour & salt.
• Coat the bottom of a skillet with the oil over medium-high heat. Form the cauliflower mixture into patties about 4 inches across (I used an ice cream scoop to portion each patty).
• Cook the cauliflower “bread” until golden brown & set, about 8 minutes per side. (Be gentle when flipping them!) Remove them from the pan and let them cool on a wire cooling rack. They will stick together even more during the cooling process so be gentle with them when they’re hot or they may crumble on you!

If using sweet potato toasts:

• Slice a large sweet potato horizontally so you have round sweet potato circles. You can pop these in an air fryer on 400° for 10 minutes (or in a toaster oven for 15-20 minutes) for perfect sweet potato toasts. Make sure to spray them with cooking oil before cooking them,

Once the bread pieces are cooked, assemble the sandwiches in the following order:

• Cauliflower pancake or sweet potato toast
• 2 Tbsp mashed avocado
• 1 slice fresh mozzarella
• 1 tomato slice
• 2-3 basil or spinach leaves
• Fried or scrambled egg
• 1oz. Prosciutto
• Cauliflower pancake or sweet potato toast

Repeat this order for all 4 sandwiches. Then, drizzle each sandwich with your balsamic glaze. Serve and enjoy!