Brie and Mushroom Sandwich
with Spinach and Cashew 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 cashews amp up a simple side salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Brie Cheese
(Contains Milk)
2 unit
Brioche Bun
(Contains Egg, Wheat)
113 g
Mushrooms
113 g
Baby Spinach
80 g
Tomato
56 g
Onion, sliced
2 tbsp
Balsamic Glaze
(Contains Sulphites)
28 g
Cashews
(Contains Tree nuts)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Garlic Puree
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to low. Wash and dry all produce. Slice mushrooms. Cut tomato into 1/2-inch pieces. Cut brie into 1/2-inch slices.
Heat a large non-stick pan over medium heat. Add cashews 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.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then mushrooms and onions. Cook, stirring occasionally, until veggies soften, 5-6 min. Add garlic puree and cook, stirring often, until fragrant, 30 sec. Remove pan from heat, then add half the balsamic glaze. Season with salt and pepper, then stir to combine.
Add half the mustard, remaining balsamic glaze and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
Halve buns and arrange on a baking sheet, cut-side up. Top bottom buns with brie. Toast in the middle of the oven until lightly golden, 3-4 min. (TIP: Keep an eye on buns so that they don't burn!)
Spread remaining mustard onto top buns. Top melted brie on bottom buns with mushroom mixture, then top buns. Add tomatoes and spinach to the large bowl with dressing, then toss to combine. Divide sandwiches and salad between plates. Sprinkle cashews over salad.
