Caramelized Apple, Bacon & Gouda Sandos
with Cucumber & Grape Tomato Salad
- Milk
- Soy
- Wheat
Relive the glory of the melty, toasty classic with this grown-up take on everyone’s favorite sandwich. The addition of sweet and tangy fig mustard plus caramelized apple and shallot brings surprising new depth to the elevated combo of gouda cheese between slices of buttery toasted sourdough. Complement this rich meal with a fresh side salad tossed in a tangy Italian dressing.
Ingredients
4 ounce
Bacon
1 unit
Baby Lettuce
1.5 ounce
Italian Dressing
(Contains: Milk)
1 teaspoon
Dried Thyme
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1 unit
Apple
4 slice
Gouda Cheese
(Contains: Milk)
1 ounce
Fig Mustard
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice shallot. Halve and core apple; thinly slice into half-moons.
Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add shallot, half the apple, ¼ tsp thyme (½ tsp for 4), and salt; cook, stirring occasionally, until slightly tender, 3-4 minutes.
Add 2 TBSP water (4 TBSP for 4). Cook, stirring continuously, until water has evaporated, 30-60 seconds; season with pepper.
Turn off heat; transfer to a small bowl. Wipe out pan.
Place sourdough on a clean work surface. Spread half the slices with fig mustard, then top with cooked apple and gouda. Top with remaining bread to create sandwiches.
Melt 1 TBSP butter in pan used for apple over medium heat. Add sandwiches and cook until golden brown on first side, 3-4 minutes.
Remove sandwiches from pan; add another 1 TBSP butter. Once melted, return sandwiches to pan and cook on second side until bread is golden brown and cheese melts, 3-4 minutes more. (For 4 servings, cook in batches, adding 1 TBSP butter per side.)
Meanwhile, trim and discard root end from lettuce; thoroughly pat dry with paper towels. Chop leaves into bite-size pieces. Halve tomatoes. Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons.
In a large bowl, toss lettuce, tomatoes, cucumber, and remaining sliced apple with dressing. Taste and season with salt and pepper.
Halve sandwiches on a diagonal.
Divide salad and sandwiches between plates and serve.
