Brie and Mushroom Sandwiches
with Spinach and Walnut Salad
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Utensils
Instructions
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.
