Sandwichs moelleux au brie fondu et aux pommes

Très riche en fibres

Végétarien

Rapido

avec oignons caramélisés et salade mixte

12 min

Difficulté: 2/3

Canadienne

Ingrédients : Pain à sandwich (orge, blé) (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) • Pomme Gala • Brie (lait) (lait, sel, culture bactérienne, enzyme microbienne, culture de moisissures) • Oignon jaune • Tomate Roma • Épinards • Glaçage balsamique (sulfites) (sucres (sucre, glucose), vinaigre balsamique (vinaigre de vin, mout de raisins, sulfites), eau, vinaigre, gomme de xanthane, caramel, sorbate de potassium, sulfites) • 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) • Garniture de salade (soya) (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique).

Allergens

Orge

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Regional-specialty

Végétarien

Rapido

Handhelds

Winter-warmers

Ingrédients

Fromage brie

125 g

Pomme Gala

1 unit(s)

Oignon jaune

1 unit(s)

Pain à sandwich

2 unit(s)

Bébés épinards

56 g

Glaçage balsamique

2 tbsp

Garniture de salade

28 g

Tomato

1 unit(s)

Moutarde de Dijon

1 tbsp

Tartinade de figues

2 tbsp

Huile

0.5 tbsp

Sel

0.125 tsp

Beurre

3 tbsp

Sucre

0.25 tsp

Poivre

0.125 tsp

Preparation

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.

Nutrition per serving

820

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

100

Cholesterol