It’s time to bring your childhood favourite into adulthood. Melty brie coupled with sweet caramelized onions creates the ultimate sweet and salty sammie. Crispy french beans and crunchy cashews amp up a simple side salad.
Red Onion, sliced
Cashews, chopped(ContainsTree Nut/Noix, Peanut/Cacahuète)
Whole Grain Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat your broiler to low and wash and dry all produce. Slice the mushrooms. Cut stems off green beans, then cut in half. Halve the buns. Slice the brie into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. Add the cashews 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.
Add 1 tbsp oil (dbl for 4 ppl), then green beans to the same pan. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer to a medium bowl. Add mustard and 1/4 tsp sugar (dbl for 4 ppl). Stir until combined and set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the mushrooms and onions. Cook, stirring occasionally, until veggies soften, 5-6 min. Season with salt and pepper. Add balsamic glaze and remove from heat. Stir until sauce has thickened, 1 min.
While the mushrooms cook, arrange ciabatta on a baking sheet, cut-side up. Divide the brie slices between the bottom halves of buns. Toast, in middle of oven, until lightly golden, 3-4 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)
Top the melted cheese with the half the mushroom-onion mixture. Place top bun on top. Add the remaining mushroom-onion mixture and spinach to the beans in the medium bowl. Toss to combine. Divide sandwiches and green bean salad between plates. Sprinkle the cashews over the bean salad.