Sandwichs au bacon, de poulet et à la confiture de figues au fromage

Repas 20 min

Familiale

Rapido

avec beurre à la moutarde d'érable

5 min

Difficulté: 2/3

Si vous aimez le bacon, ces sandwichs sucrés et savoureux au bacon, à la confiture de figues et au fromage en grains vous feront saliver. Tartinés de beurre à la moutarde à l'érable pour plus de décadence et de gourmandise, ces sandwichs sont une véritable affaire. Ingrédients : Filets de poulet • Pain à sandwich (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Concombre • Oignon jaune • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Fromage en grains (lait pasteurisé, substances laitières modifiées, culture bactérienne, sel, enzyme microbienne, chlorure de calcium) (lait) • Sirop d'érable • Tartinade de figues (sucres (sucre, glucose, figues séchées), eau, amidon de maïs modifié, sel, pectine, acide citrique, acide ascorbique, sorbate de potassium, benzoate de sodium) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde).

Allergens

Orge

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grand bol

Petit bol

Grande poêle antiadhésive

Fouet

Tags

Familiale

Rapido

Ingrédients

Tranches de bacon

100 g

Pain à sandwich

2 unit(s)

Mini concombres

1 unit(s)

Oignon jaune

0.5 unit(s)

Mélange printanier

56 g

Fromage en grains

0.5 cup

Tartinade de figues

1 tbsp

Vinaigre balsamique

1 tbsp

Sirop d'érable

2 tbsp

Moutarde à l’ancienne

1 tbsp

Filets de poitrines de poulet

310 g

Beurre

1 tbsp

Huile

1.5 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

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.
Pat chicken dry with paper towels. Season with salt and pepper.
Heat another large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

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.

Thinly slice chicken tenders, if you like.
Spread cheesy bacon jam on bottom buns. Top with chicken. 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).

If you've opted to add chicken tenders, pat chicken dry with paper towels. Season with salt and pepper. Heat another large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**