Fig and Brie Grilled Cheese
with Kale Salad
It’s time to bring your childhood favourite into adulthood. Melty brie is coupled with sweet fig jam creating the ultimate sweet and salty grilled cheese. A fresh kale salad is served alongside, with a crunchy, hearty seed blend and sweet cranberries sprinkle over top.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salad Topping Mix
Not included in your delivery
Salt and Pepper*
Before starting, wash and dry all produce and remove 1 tbsp butter (dbl for 4 ppl) from the fridge to soften. Heat a large non-stick pan over medium heat. When hot, add seed blend to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from the heat, then transfer seed blend to a plate. Set aside.
While seeds toast, whisk together vinegar, 1 tsp fig jam and 1 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Set aside.
Thinly slice the brie. Halve the buns and gently flatten them with the palm of your hand. Spread the cut-sides of the buns with 1 tbsp butter (dbl for 4 ppl). Spread half the uncut-sides of the buns with the remaining fig jam, then top with brie slices. Place the other bun on top. (TIP: The butter sides will be facing outwards!)
Heat a large non-stick pan over medium heat. Add sandwiches. Sear, using a spatula to press down occasionally, until buns are golden-brown and cheese is melted, 4-5 min per side. Cover with a lid for the last 1-2 min to help the cheese melt.
Add baby kale and seed blend into the dressing, then toss together. Cut sandwiches into halves. Divide sandwiches and kale salad between plates. Sprinkle cranberries over top salad.