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Buttery Apple and Brie Melts
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Buttery Apple and Brie Melts

Buttery Apple and Brie Melts

with Caramelized Onions and Mixed Greens

The rich, buttery quality of brie with lightly sautéed sweet apples and caramelized onions are a perfect match in this delicious combo.


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

Preparation Time25 minutes


serving amount

125 g

Brie Cheese

(Contains Milk)

1 unit

Gala Apple

113 g

Red Onion

2 unit

Sub Roll

(Contains Barley, Wheat)

56 g

Baby Spinach

2 tbsp

Balsamic Glaze

(Contains Sulphites)

28 g

Salad Topping Mix

(Contains Soy, Peanuts)

80 g


1 tbsp

Dijon Mustard

(Contains Mustard)

2 tbsp

Fig Spread

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


¼ tsp


½ tbsp



Nutrition Values

Calories850 kcal
Fat42 g
Saturated Fat22 g
Carbohydrate91 g
Sugar21 g
Dietary Fiber7 g
Protein27 g
Cholesterol98 mg
Sodium1220 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.


Medium Pot
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Baking Sheet
Parchment Paper


Caramelize onions

Before starting, remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut onion into 1/8-inch slices. Heat a medium pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then onions. (NOTE: Do not use the softened butter in this step; save it for step 4.) Cook, stirring occasionally, until golden-brown, 5-7 min. Reduce heat to medium-low, then add half the balsamic glaze and season with salt and pepper. Cook, stirring occasionally, until onions are dark golden-brown, 2-3 min. Remove the pot from heat.


Halve rolls. Core, then cut apple into 1/4-inch slices. Cut tomato into 1/2-inch pieces. Add remaining balsamic glaze and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Cut brie into 1/4-inch slices.

Cook apples

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add apples, then sprinkle with 1/4 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until warmed through, 1-2 min. Transfer apples to a plate to cool.

Toast bottom rolls

Meanwhile, spread 2 tbsp softened butter on cut sides of rolls. Arrange bottom rolls on a parchment-lined baking sheet, cut-side up. Set top rolls aside. Toast in the top of the oven until warmed, 3-5 min. (TIP: Keep an eye on rolls so they don't burn!)

Assemble melts and toast

Spread Dijon on toasted bottom rolls. Top with apples, caramelized onions, then brie. Arrange assembled bottom rolls and buttered top rolls on the same parchment-lined baking sheet, cut-side up. Toast in the top of the oven until brie is slightly melted, 3-5 min. (TIP: If you want meltier brie, continue toasting until desired doneness.)

Finish and serve

Meanwhile, add spinach and tomatoes to the large bowl with vinaigrette. Toss to combine. When brie is slightly melted, spoon fig spread over top rolls, then close assembled melts. Halve crosswise, if desired. Divide melts and salad between plates. Sprinkle salad topping mix over salad.