Buttery Chicken, Apple and Brie Melts
with Caramelized Onions and Mixed Greens
Rich, buttery brie, chicken breast, lightly sautéed sweet apples and caramelized onions are a delightful match in this delicious sandwich.
Ingredients: Chicken breast • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Gala apple • Brie cheese (milk, salt, bacterial culture, microbial enzyme, mould culture) (milk) • Yellow onion • Roma tomatoes • Spinach • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Brie Cheese
(Contains Milk)
1 unit(s)
Gala Apple
1 unit(s)
Yellow Onion
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
56 g
Baby Spinach
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, Fish)
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame)
1 unit(s)
Tomato
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
2 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
2 unit(s)
Chicken Breasts
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a medium pot over medium heat.
- While the pot heats, peel, then cut onion into 1/8-inch slices.
- When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then onions. Cook, stirring occasionally, until golden-brown, 5-7 min.
- Reduce heat to medium-low, then add half the balsamic glaze. Season with salt and pepper. Cook, stirring occasionally, until onions are dark golden-brown, 4-6 min. Remove the pot from heat.
- Meanwhile, halve buns.
- Core, then cut apple into 1/4-inch slices.
- Cut tomato into 1/2-inch pieces.
- Cut brie into 1/4-inch slices.
- Add remaining balsamic glaze and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. [Use the same pan to cook apples in step 3.] Roast in the middle of the oven until chicken is cooked through, 12-14 min.*
- Heat the same pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
- Add three-quarters of the apples, then sprinkle with 1/4 tsp (1/2 tsp) sugar. Cook, stirring occasionally, until warmed through, 1-2 min.
- Transfer apples to a plate to cool.
- Meanwhile, spread 2 tbsp (4 tbsp) softened butter on cut sides of buns.
- Arrange bottom buns on a parchment-lined baking sheet, cut-side up. Set top buns aside.
- Toast bottom buns in the top of the oven until warmed, 3-5 min. (TIP: Keep an eye on buns so they don't burn.)
- Thinly slice chicken.
- Spread Dijon on toasted bottom buns. Top with chicken, warm apples and caramelized onions, then brie.
- Arrange assembled bottom buns and buttered top buns on the same parchment-lined baking sheet, cut-side up.
- Toast in the top of the oven until brie is slightly melted, 3-5 min. (TIP: If you want meltier brie, continue toasting until desired doneness.)
- Meanwhile, add spinach, tomatoes and remaining apples to the bowl with vinaigrette. Toss to combine.
- When brie is slightly melted, spoon fig spread over top buns, then close melts. Halve crosswise, if desired.
- Divide melts and salad between plates.
- Sprinkle salad topping mix over salad.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until chicken is cooked through, 12-14 min.** Use the same pan to cook apples in step 3.
Thinly slice chicken. Spread Dijon on toasted bottom buns. Top with warm apples, chicken and caramelized onions, then brie. Continue with recipe as written.