Brie and Mushroom Sandwiches
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Brie and Mushroom Sandwiches

Brie and Mushroom Sandwiches

with Spinach and Walnut Salad

It’s time to bring your childhood favourite into adulthood. Melty brie and sweet caramelized onions create the ultimate sweet and salty sammie. Crunchy walnuts amp up a simple side salad.

Tags:
Veggie
Quick
Allergens:
Sulphites
Tree nuts
Mustard
Milk
Egg
Wheat

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

113 g

Baby Spinach

80 g

Tomato

56 g

Red Onion

2 tbsp

Balsamic Glaze

(Contains Sulphites)

28 g

Walnuts, chopped

(Contains Tree nuts)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Garlic Puree

125 g

Brie Cheese

(Contains Milk)

2 unit

Brioche Bun

(Contains Egg, Wheat)

227 g

Mushrooms

Not included in your delivery

2.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories800 kcal
Fat49 g
Saturated Fat15 g
Carbohydrate64 g
Sugar19 g
Dietary Fiber6 g
Protein33 g
Cholesterol60 mg
Sodium910 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

Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Baking Sheet

Instructions

Prep
1

Before starting, preheat the broiler to low. Wash and dry all produce. Thinly slice mushrooms. Cut tomato into 1/2-inch pieces. Cut brie in half, through the centre, parallel to the cutting board. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).

Toast walnuts
2

Heat a large non-stick pan over medium heat. Add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Cook mushroom mixture
3

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until veggies soften, 4-5 min. Add garlic puree. Cook, stirring constantly, until fragrant, 1 min. Remove the pan from heat. Stir in half the balsamic glaze.

Make dressing
4

Add remaining balsamic glaze and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Toast buns and melt brie
5

Halve buns, then arrange on an unlined baking sheet, cut-side up. Spread half the mustard on bottom buns, then top with brie. Toast in the middle of the oven until buns are light golden and brie is melted, 2-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
6

Spread remaining mustard on top buns. Spoon mushroom mixture over melted brie on bottom buns. Close with top buns. Add tomatoes and spinach to the large bowl with dressing, then toss to combine. Divide sandwiches and salad between plates. Sprinkle walnuts over salad.