Brie & Caramelised Onion Sandwich
with onion chutney & potato-apple salad
The origins of brie go back as far as the 8th century; it's said that Emperor Charlemagne loved the creamy cheese so much, he would have it regularly delivered to his castle in Aachen!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
1 piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)
40 g
Creamy French brie
(Contains: Melk (inclusief lactose))
½ piece
Apple
40 g
Onion chutney
½ piece
Red onion
30 g
Arugula & lamb's lettuce
⅓ piece
Cucumber
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ tablespoon
Mustard
1 tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
½ tablespoon
[Plant-based] butter
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Halve the potatoes or cut any larger ones into quarters.
- Transfer to a pot or saucepan, then submberge with water and crumble in the stock cube (see pantry for amount).
- Boil the potatoes for 12 - 15 minutes, covered, then drain and set aside.
- In the meantime, slice the onion into half-rings.
- Melt a knob of butter in a frying pan over medium-high heat and fry the onion for 3 - 5 minutes.
- Deglaze with the balsamic vinegar, then stir in the onion chutney and fry for 2 - 3 minutes.
- Core and slice the apple.
- Slice the cucumber into crescents. Dice the brie.
- Cut open the baguette and transfer to a parchment-lined baking sheet.
- Spread the bottom half of the baguette with the mustard and then top with the brie.
- Top the other half with the caramelised onion, then bake in the oven for 5 - 8 minutes, or until the brie has melted.
- In a salad bowl, combine the white wine vinegar with the extra virgin olive oil and the honey, then season to taste with salt and pepper.
- Transfer the lettuce, the apple, the cucumber and the potatoes to the salad bowl. Toss well to combine with the dressing.
- Close the baguette and cut it in half.
- Serve the sandwich with the potato salad alongside.
