Bacon, Apple and Cheddar Melts
with Honey-Mustard Dipper
Here's a sandwich that's sure to be a hit with the whole family! Sweet apples help to cut the richness from the bacon and cheese, while a side of BBQ-spiced potatoes get honey-mustard mayo as a dunking buddy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
400 g
Yellow Potato
1 tbsp
BBQ Seasoning
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Gala Apple
28 g
Baby Spinach
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 unit(s)
Honey
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F.Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Quarter potatoes. Cut any larger potatoes into 1-inch pieces.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with BBQ Seasoning, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
Meanwhile, arrange bacon strips in a single layer on another parchment-lined baking sheet. Roast bacon in the top of the oven, flipping halfway through, until golden-brown and cooked through, 12-14 min.**Using tongs, transfer bacon to a paper towel-lined plate. Carefully transfer bacon fat to a small heat-proof bowl. Reserve.
Meanwhile, add Dijon, whole grain mustard, mayo and honey to another small bowl. Season with salt and pepper, then stir to combine.Core, then cut apple into 1/4-inch slices.
When bacon is done, heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) reserved bacon fat, then apples. Sprinkle 1 tsp (2 tsp) sugar over apples. Cook, gently stirring occasionally, until apples are lightly caramelized, 2-3 min.Remove the pan from heat.
Meanwhile, halve buns.Arrange buns on an unlined baking sheet, cut-side up. Spread 2 tbsp (4 tbsp) softened butter on cut sides.Sprinkle cheese over top buns. Toast in the top of the oven until cheese is melted and bottom buns are golden, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)
Spread some honey-mustard mayo on bottom buns, then stack with bacon, apples and spinach. Close with top buns. Halve melts, if desired.Divide melts and roasted potatoes between plates. Serve remaining honey-mustard mayo alongside for dipping.
