Extra Cheesy Fig Grilled Bacon Cheese

Name: Extra Cheesy Fig Grilled Bacon Cheese with classic tomato soup
Total time: 15 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Sandwich Bun; ½ cup Monterey Jack Cheese, shredded; ¾ cup Mozzarella Cheese, shredded; 1 unit(s) Jalapeño; 1 unit(s) Crushed Tomatoes with Garlic and Onion; 2 tbsp Tomato Sauce Base; 7.5 g Vegetable Stock Powder; 5 g Italian Herb Spice Blend; 56 mL Cream; 4 tbsp Fig Spread; 56 g Baby Spinach; 28 g Salad Topping Mix; 100 g Bacon Strips; 1 tbsp Oil*; 0.13 tsp Pepper*; ½ tsp Sugar*; 1 tbsp Butter*; 0.13 tsp Salt*

with classic tomato soup

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It's time to dig into this famous food pairing that's ideal for cozying up after a long day. We're making a classic grilled cheese even more irresistible by adding jalapeño peppers and fig jam! The side of tomato soup is perfect for dunking. You'll want to scoop up every last drop!

Tags:

Veggie

•Spicy

•SuperQuick

Allergens:

Wheat

•Barley

•Milk

•Soy

•Sulphites

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sandwich Bun

(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)

½ cup

Monterey Jack Cheese, shredded

(Contains: Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

1 unit(s)

Jalapeño

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 tbsp

Tomato Sauce Base

(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

5 g

Italian Herb Spice Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

56 mL

Cream

(Contains: Milk)

4 tbsp

Fig Spread

(May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

56 g

Baby Spinach

28 g

Salad Topping Mix

(Contains: Soy May contain traces of: Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)

100 g

Bacon Strips

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

½ tsp

Sugar*

1 tbsp

Butter*

0.13 tsp

Salt*

Nutrition Values

Calories1120 kcal

Fat68 g

Saturated Fat31 g

Carbohydrate94 g

Sugar32 g

Dietary Fiber9 g

Protein35 g

Cholesterol135 mg

Sodium3160 mg

Trans Fat2 g

Potassium1200 mg

Calcium650 mg

Iron6.5 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

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Spatula

•Large Non-Stick Pan

•Whisk

•Medium Bowl

Cooking Steps

In a medium pot, combine crushed tomatoes, Italian Herb Spice Blend, vegetable stock powder, tomato sauce base, 1 1/2 cups (3 cups) warm water and 1/2 tsp (1 tsp) sugar.
Bring to a boil over high heat.
Once boiling, reduce heat to medium-low. Simmer for 8-10 min, stirring occasionally, until soup thickens. (NOTE: Cook soup for another 3-5 min to further thicken soup if it's not reduced to your liking!)
Stir in cream. Season with salt and pepper, to taste.

Meanwhile, reserve 2 tbsp (4 tbsp) of mozzarella cheese and 2 tbsp (4 tbsp) Monterey Jack cheese.
Halve rolls.
Roughly chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Spread three-quarters of the fig spread on bottom rolls, then top with remaining cheese and jalapeños*(refer to Chef’s Hack for heat guide).
Close with top rolls.

In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium heat.
When butter is melted, add sandwiches. Cook for 2-5 min per side, pressing down gently with a spatula, until golden-brown. (TIP: If the pan is dry after flipping, you can add additional butter!)

To a medium bowl, add remaining fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk until fig spread dissolves.
Add spinach and salad topping mix. Toss to coat.

Halve sandwiches, if desired.
Serve fig grilled cheese sandwiches with salad and tomato soup alongside. (TIP: Sprinkle reserved cheeses overtop tomato soup, salad, or both!)
Enjoy!