Brie & Caramelised Onion Sandwich

Name: Brie & Caramelised Onion Sandwich with onion chutney & potato-apple salad
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 400 g Potatoes; 2 piece White demi-baguette; 100 g Creamy French brie; 1 piece Apple; 80 g Onion chutney; 1 piece Red onion; 40 g Arugula & lamb's lettuce; 1 piece Persian cucumber; 1 tablespoon Balsamic vinegar; 1 tablespoon Mustard; 1 tablespoon Extra virgin olive oil; 1 tablespoon White wine vinegar; 1 tablespoon [Plant-based] butter; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

with onion chutney & potato-apple salad

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In this recipe, you'll serve brie on a baguette. Now you can enjoy classic French cuisine right at your kitchen table. Vive la France!

Tags:

Veggie

Allergens:

Rogge

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Potatoes

1 piece

White demi-baguette

(Contains: Rogge, Tarwe May be present: Gluten, Melk (inclusief lactose), Noten, Sesamzaad)

50 g

Creamy French brie

(Contains: Melk (inclusief lactose))

½ piece

Apple

40 g

Onion chutney

½ piece

Red onion

20 g

Arugula & lamb's lettuce

½ piece

Persian cucumber

Not included in your delivery

½ tablespoon

Balsamic vinegar

½ tablespoon

Mustard

½ tablespoon

Extra virgin olive oil

½ tablespoon

White wine vinegar

½ tablespoon

[Plant-based] butter

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3486 kJ

Calories833 kcal

Fat24.2 g

Saturated Fat11.8 g

Carbohydrate130 g

Sugar14.6 g

Dietary Fiber17.7 g

Protein22.2 g

Salt3 g

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

•Pan with Lid

•Tall-Sided Pan

•Baking Sheet with Baking Paper

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C. Cut the potatoes in half or any larger ones into quarters.
Transfer to a pot or saucepan, then cover 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.
Slice the onion into half rings in the meantime.

Melt the 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.
Cut the cucumber into crescents. Cut the brie into 0.5cm thick slices.

Cut open the baguette and transfer to a parchment-lined baking sheet.
Spread the bottom half with the mustard and 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 then season to taste with salt and pepper.
Add the lettuce, apple, cucumber and potatoes, then toss well to combine with the dressing.
Close the baguettes and then cut in half.
Serve the sandwiches on plates with the potato salad alongside.

Did you know... apple contains pectin, a fermentable fibre which boosts gut health, cholesterol and immunity.