It’s time to bring your childhood favourite into adulthood. Melty brie and sweet caramelized onions create the ultimate sweet and salty sammie. Crispy french beans and crunchy cashews 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.
Whole Grain Mustard(ContainsMustard/Moutarde)
Salt and Pepper*
Before starting, preheat your broiler to low. Wash and dry all produce. Slice the mushrooms. Trim 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 the green beans and 2 tbsp water (dbl for 4 ppl) 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.
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 veggies cook, arrange ciabatta on a baking sheet, cut-side up. Divide the brie slices between the bottom halves of buns. Toast, in the middle of the 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 mixture. Place top bun on top. Add the remaining mushroom mixture and spinach to the green beans in the medium bowl. Toss to combine. Divide sandwiches and green bean salad between plates. Sprinkle the cashews over the green bean salad.