HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBrie And Caramelized Onion Sandwiches
Brie and Caramelized Onion Sandwiches

Brie and Caramelized Onion Sandwiches

with Fig, Apple and Arugula Salad

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Fig jam and caramelized onions tangle together with ooey-gooey melted brie. The sweet richness is balanced by a bright and zesty apple, arugula and pepita salad.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Brie Cheese


1 unit

Gala Apple

56 g

Arugula and Spinach Mix

1 tbsp

Whole Grain Mustard


2 tbsp

Fig Jam

1 tbsp

White Wine Vinegar


2 unit

Artisan Bun


113 g

Red Onion

28 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber6 g
Protein26 g
Cholesterol50 mg
Sodium1150 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Before starting, preheat broiler to high. Wash and dry all produce.

Core, then cut apple into matchsticks. Cut brie in half, through the centre, parallel to the cutting board. Halve buns. Whisk together vinegar, half the fig jam and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add apples and toss to combine. Peel, then cut the onion into 1/4-inch slices.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook until slightly softened, 3-4 min. Add remaining fig jam and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 4-6 min. Carefully rinse and wipe pan clean.


Arrange halved buns on a baking sheet, cut side up. Spread mustard on bottom buns and top with brie halves, cut-sides up. Spread onion mixture onto top buns. Broil in the middle of the oven, until brie melts, 3-5 min.


While sandwiches toast, heat the same pan (from step 2) over medium. Heat over medium heat. Add the pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Add arugula and spinach mixture and pepitas to the large bowl with apples and dressing. Toss to combine. Season with salt and pepper.


Sandwich top and bottom buns together, then cut in half. Divide sandwiches and salad between plates.