Caramelized Apple, Chicken & Gouda Sandos
with Cucumber & Grape Tomato Salad
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
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)
12 ounce
Chicken Cutlets
1 ounce
Fig Mustard
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Halve, peel, and thinly slice shallot. Halve and core apple; thinly slice into half-moons.
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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.
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Add 2 TBSP water (4 TBSP for 4). Cook, stirring continuously, until water has evaporated, 30-60 seconds; season with pepper.
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Turn off heat; transfer to a small bowl. Wipe out pan.
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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.
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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.
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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.)
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- 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.
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In a large bowl, toss lettuce, tomatoes, cucumber, and remaining sliced apple with dressing. Taste and season with salt and pepper.
While sandwiches cook, halve cucumber lengthwise; slice into 1/4-inch-thick half-moons. Halve grape tomatoes. Dry lettuce thoroughly; chop into bite-size pieces.
- Halve sandwiches on a diagonal.
- Divide salad and sandwiches between plates and serve.
