It’s time to bring your childhood favourite into adulthood. Melty brie coupled with sweet fig jam creates the ultimate sweet and salty grilled cheese. Crispy cheesy and rosemary roasted mushrooms 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 Wheat Bread(ContainsWheat/Blé)
Italian Breadcrumbs(ContainsWheat/Blé, Milk/Lait, Sulphites/Sulfite, Sesame/Sésame, Soy/Soja)
Salt and Pepper*
Preheat your oven to 425°F (to roast the mushrooms). Start prepping when your oven comes up to temperature! Remove 2 tbsp butter (double for 4 ppl) from the fridge to soften.
Wash and dry all produce.* Strip a few rosemary leaves from the stems and finely chop 1/2 tsp (double for 4 ppl). Thinly slice the mushrooms.
On a parchment-lined baking sheet, toss the mushrooms, breadcrumbs, Parmesan and rosemary with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the mushrooms are crispy and golden-brown, 20-25 min.
Meanwhile, in a medium bowl, whisk together 1 tbsp vinegar (double for 4 ppl), 1 tsp fig jam (double for 4 ppl) and a drizzle of oil. Season with salt and pepper. Set aside.
Thinly slice the brie. Spread half the bread slices with the remaining fig jam, then top with brie slices. Place another slice of bread on top. Spread the outer sides of the sandwiches with 1 tbsp butter (double for 4 ppl).
Heat a large non-stick pan over medium heat. Add the sandwiches. Cook until the outside is golden-brown and the cheese melts, 4-5 min per side. Cover with a lid for the last 1-2 min to help the cheese melt.
Add the arugula and crispy mushrooms into the dressing bowl and toss to combine. Cut the sandwiches into halves. Divide the sandwiches and the arugula salad between plates.