with Honey-Mustard Dipper
Here's a sandwich that's sure to be a hit with the whole family! Sweet apples help to cut the richness from the bacon and cheese, while a side of BBQ-spiced potatoes get honey-mustard mayo as a dunking buddy.
Allergens
Utensils
Tags
Bacon Strips
100 g
Yellow Potato
400 g
BBQ Seasoning
1 tbsp
White Cheddar Cheese, shredded
0.5 cup
Gala Apple
1 unit(s)
Baby Spinach
28 g
Sandwich Bun
2 unit(s)
Mayonnaise
4 tbsp
Dijon Mustard
0.5 tbsp
Whole Grain Mustard
1 tbsp
Honey
1 unit(s)
Pepper
0.125 tsp
Sugar
1 tsp
Oil
1 tbsp
Unsalted Butter
2 tbsp
Salt
0.125 tsp
- Quarter potatoes. Cut any larger potatoes into 1-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with BBQ Seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, arrange bacon strips in a single layer on another parchment-lined baking sheet.
- Roast bacon in the top of the oven, flipping halfway through, until golden-brown and cooked through, 12-14 min.**
- Using tongs, transfer bacon to a paper towel-lined plate.
- Carefully transfer bacon fat to a small heat-proof bowl. Reserve.
- Meanwhile, add Dijon, whole grain mustard, mayo and honey to another small bowl. Season with salt and pepper, then stir to combine.
- Core, then cut apple into 1/4-inch slices.
- When bacon is done, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) reserved bacon fat, then apples. Sprinkle 1 tsp (2 tsp) sugar over apples. Cook, gently stirring occasionally, until apples are lightly caramelized, 2-3 min.
- Remove the pan from heat.
- Meanwhile, halve buns.
- Arrange buns on an unlined baking sheet, cut-side up.
- Spread 2 tbsp (4 tbsp) softened butter on cut sides.
- Sprinkle cheese over top buns.
- Toast in the top of the oven until cheese is melted and bottom buns are golden, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)
- Spread some honey-mustard mayo on bottom buns, then stack with bacon, apples and spinach. Close with top buns.
- Halve sandwiches, if desired.
- Divide sandwiches and roasted potatoes between plates.
- Serve remaining honey-mustard mayo alongside for dipping.
1180
kcal
Calories
75
g
Fat
26
g
Saturated Fat
104
g
Carbohydrate
19
g
Sugar
8
g
Dietary Fiber
26
g
Protein
115
mg
Cholesterol
1890
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
300
mg
Calcium
6
mg
Iron
with Sweet Potato Wedges and Honey-Mustard Dip
with Sweet Potato Wedges and Honey-Mustard Dip
with Sweet Potato Wedges and Honey-Mustard Dip
