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Fig and Brie Grilled Cheese

Fig and Brie Grilled Cheese

with Kale Salad

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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.

Allergens:Milk/LaitSoy/SojaSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

125 g

Brie Cheese

(ContainsMilk/Lait)

28 g

Salad Topping Mix

(ContainsSoy/Soja)

56 g

Baby Kale

3 tbsp

Fig Jam

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

2 unit

Artisan Bun

(ContainsWheat/Blé)

28 g

Dried Cranberries

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories550 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate83 g
Sugar34 g
Dietary Fiber4 g
Protein11 g
Cholesterol15 mg
Sodium670 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!)

4

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.

5

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.