Brie and Caramelized Onion Sandwiches

Name: Brie and Caramelized Onion Sandwiches with Fig, Apple and Arugula Salad
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 125 g Brie Cheese; 1 unit(s) Gala Apple; 56 g Arugula and Spinach Mix; 1 tbsp Whole Grain Mustard; 2 tbsp Fig Spread; 1 tbsp White Wine Vinegar; 2 unit(s) Artisan Bun; 1 unit(s) Red Onion; 28 g Pepitas; 2 tbsp Oil*; ¼ tsp Salt and Pepper*

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.

Tags:

Veggie

Allergens:

Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

125 g

Brie Cheese

1 unit(s)

Gala Apple

56 g

Arugula and Spinach Mix

1 tbsp

Whole Grain Mustard

2 tbsp

Fig Spread

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

2 unit(s)

Artisan Bun

1 unit(s)

Red Onion

28 g

Pepitas

(May contain traces of: Tree nuts)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values

Calories280 kcal

Fat21 g

Saturated Fat2 g

Carbohydrate17 g

Sugar11 g

Dietary Fiber3 g

Protein5 g

Cholesterol0 mg

Sodium150 mg

Trans Fat0 g

Potassium250 mg

Calcium20 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Whisk

•Measuring Spoons

•Large Non-Stick Pan

•Baking Sheet

Cooking Steps

Core, then cut apple into matchsticks. Cut brie in half, crosswise and parallel to the cutting board. Halve buns. Whisk together vinegar, half the fig jam and 1 tbsp oil (dbl for 4ppl) 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 4ppl), 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 bun halves on a baking sheet, cut side up. Spread mustard on bottom buns and top with brie halves, cut side up. Spread onion mixture onto top buns. Bake in the middle of the oven until brie melts, 3-5 min.

While sandwiches toast, carefully rinse and wipe pan clean. 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.