with Caramelized Onions and Mixed Greens
Ingredients: Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Gala apple • Brie cheese (milk) (milk, salt, bacterial culture, microbial enzyme, mould culture) • Yellow onion • Roma tomato • Spinach • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid).
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Tags
Brie Cheese
125 g
Gala Apple
1 unit(s)
Yellow Onion
1 unit(s)
Sandwich Bun
2 unit(s)
Baby Spinach
56 g
Balsamic Glaze
2 tbsp
Salad Topping Mix
28 g
Tomato
1 unit(s)
Dijon Mustard
1 tbsp
Fig Spread
2 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Butter
3 tbsp
Sugar
0.25 tsp
Pepper
0.125 tsp
- Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Preheat the oven to 450°F.
- Wash and dry all produce.
- Heat a medium pot over medium.
- While the pot heats, peel, then cut onion into 1/8-inch slices.
- When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then onions. (NOTE: Save the softened butter for step 4.) Cook for 5-7 min, stirring occasionally, until golden.
- Reduce heat to medium-low, then add half the balsamic glaze. Season with salt and pepper. Cook for 4-6 min, stirring occasionally, until onions are dark brown. Remove the pot from heat.
- Meanwhile, halve buns.
- Core, then cut apple into 1/4-inch slices.
- Cut tomato into 1/2-inch pieces.
- Cut brie into 1/4-inch slices.
- To a large bowl, add remaining balsamic glaze and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
- Add three-quarters of the apples, then sprinkle with 1/4 tsp (1/2 tsp) sugar. Cook for 1-2 min, stirring occasionally, until warmed through.
- Transfer apples to a plate to cool.
- Meanwhile, spread 2 tbsp (4 tbsp) softened butter on cut sides of buns.
- On a parchment-lined baking sheet, arrange bottom buns, cut-side up. Set top buns aside.
- Toast bottom buns in the top of the oven for 3-5 min, until warmed. (TIP: Keep an eye on them so they don't burn.)
- Spread Dijon on toasted bottom buns. Top with warm apples and caramelized onions, then brie.
- On the same parchment-lined baking sheet, arrange assembled bottom buns and buttered top buns, cut-side up.
- Toast in the top of the oven for 3-5 min, until brie is slightly melted. (TIP: If you want the brie to be melted more, continue toasting until desired doneness.)
- To the bowl with vinaigrette, add spinach, tomatoes and remaining apples. Toss to combine.
- When brie is slightly melted, spoon fig spread over top buns, then close melts. Halve crosswise, if you like.
- Divide melts and salad between plates.
- Sprinkle salad topping mix over salad.
820
kcal
Calories
41
g
Fat
21
g
Saturated Fat
90
g
Carbohydrate
30
g
Sugar
7
g
Dietary Fiber
24
g
Protein
100
mg
Cholesterol
1250
mg
Sodium
1.5
g
Trans Fat
500
mg
Potassium
400
mg
Calcium
4.5
mg
Iron
with Potato Wedges and Tangy Mayo Dip