with Maple-Mustard Butter
Ingredients: Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cucumber • Yellow onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cheese curds (pasteurized milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride) (milk) • Maple syrup • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard).
Allergens
Utensils
Tags
Bacon Strips
100 g
Sandwich Bun
2 unit(s)
Mini Cucumber
1 unit(s)
Yellow Onion
0.5 unit(s)
Spring Mix
56 g
Cheese Curds
0.5 cup
Fig Spread
1 tbsp
Balsamic Vinegar
1 tbsp
Maple Syrup
2 tbsp
Whole Grain Mustard
1 tbsp
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Wash and dry all produce.
- Cut cucumber into 1/4-inch rounds.
- Peel, halve, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).
- Cut bacon crosswise into 1/4-inch strips. (TIP: Use kitchen shears to cut bacon with ease.)
- Heat a large non-stick pan over medium-high.
- When hot, add onions and bacon. Cook for 5-7 min, stirring occasionally, until onions brown and bacon is cooked through.**
- Carefully drain and discard excess fat.
- Add half the vinegar and 2 tbsp (4 tbsp) water. Cook for 1 min, until water is reduced.
- Remove from heat, then add half the fig spread (use all for 4 servings) and 1 tbsp (2 tbsp) maple syrup. Season with salt and pepper, then stir to combine.
- Add cheese curds, stir, then set aside to melt slightly.
- Meanwhile, in a small bowl, add butter, mustard and 1/2 tbsp (1 tbsp) maple syrup. Season with salt and pepper, then stir to combine.
- On a parchment-lined baking sheet, arrange buns, cut-side up.
- Spread butter mixture on cut sides of buns.
- Toast buns in the top of the oven for 4-5 min, until lightly golden. (TIP: Keep an eye on them so they don't burn!).
- Meanwhile, in a large bowl, add remaining vinegar, 1/2 tbsp (1 tbsp) maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spring mix and cucumbers. Toss to coat.
- Spread cheesy bacon jam on bottom buns. Close with top buns.
- Halve melts, if you like.
- Divide melts and salad between plates. (TIP: Add some salad mix to the sandwich, if you like).
770
kcal
Calories
46
g
Fat
18
g
Saturated Fat
70
g
Carbohydrate
19
g
Sugar
3
g
Dietary Fiber
19
g
Protein
75
mg
Cholesterol
1250
mg
Sodium
1
g
Trans Fat
400
mg
Potassium
250
mg
Calcium
4
mg
Iron
with Herby Couscous and Roasted Pepper Hummus
