Brie and Mushroom Sandwiches

Name: Brie and Mushroom Sandwiches with Spinach and Walnut Salad
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 113 g Baby Spinach; 80 g Tomato; 56 g Red Onion; 2 tbsp Balsamic Glaze; 28 g Walnuts, chopped; 1 tbsp Whole Grain Mustard; 2.5 tbsp Oil*; 0.06 tsp Salt*; 1 tbsp Garlic Puree; 0.06 tsp Pepper*; 125 g Brie Cheese; 2 unit Brioche Bun; 227 g Mushrooms

with Spinach and Walnut Salad

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It’s time to bring your childhood favourite into adulthood. Melty brie and sweet caramelized onions create the ultimate sweet and salty sammie. Crunchy walnuts amp up a simple side salad.

Tags:

Veggie

•Quick

Allergens:

Sulphites

•Tree nuts

•Mustard

•Milk

•Egg

•Wheat

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 Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

113 g

Baby Spinach

80 g

Tomato

56 g

Red Onion

2 tbsp

Balsamic Glaze

(Contains: Sulphites)

28 g

Walnuts, chopped

(Contains: Tree nuts)

1 tbsp

Whole Grain Mustard

(Contains: Mustard)

1 tbsp

Garlic Puree

125 g

Brie Cheese

(Contains: Milk)

2 unit

Brioche Bun

(Contains: Egg, Wheat)

227 g

Mushrooms

Not included in your delivery

2.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories800 kcal

Fat49 g

Saturated Fat15 g

Carbohydrate64 g

Sugar19 g

Dietary Fiber6 g

Protein33 g

Cholesterol60 mg

Sodium910 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 Non-Stick Pan

•Measuring Spoons

•Large Bowl

•Whisk

•Baking Sheet

Cooking Steps

PDF

Before starting, preheat the broiler to low. Wash and dry all produce. Thinly slice mushrooms. Cut tomato into 1/2-inch pieces. Cut brie in half, through the centre, parallel to the cutting board. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).

Heat a large non-stick pan over medium heat. Add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until veggies soften, 4-5 min. Add garlic puree. Cook, stirring constantly, until fragrant, 1 min. Remove the pan from heat. Stir in half the balsamic glaze.

Add remaining balsamic glaze and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Halve buns, then arrange on an unlined baking sheet, cut-side up. Spread half the mustard on bottom buns, then top with brie. Toast in the middle of the oven until buns are light golden and brie is melted, 2-4 min. (TIP: Keep an eye on buns so they don't burn!)

Spread remaining mustard on top buns. Spoon mushroom mixture over melted brie on bottom buns. Close with top buns. Add tomatoes and spinach to the large bowl with dressing, then toss to combine. Divide sandwiches and salad between plates. Sprinkle walnuts over salad.