• 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 the same 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.
• Carefully wipe pan clean.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Reheat the 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.**

• 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, top bottom buns with chicken tenders. 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.

If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. After cooking the apples, carefully wipe the pan clean. Reheat the 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.**

Top bottom buns with chicken before closing melts.