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American Recipes

Crispy Bacon & Gouda Melts

Crispy Bacon & Gouda Melts

Crispy Bacon & Gouda Melts

with Arugula, Red Pepper Jam & Smoky Dijonnaise

Recipe Development TeamPublished on May 22, 2023

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Yesterday, we took a trip to the Sandwich Museum to poke around for delicious inspiration. We combed through the burger room first, then made our way through the panini wing until we got to the melts. That’s where we saw it: this sandwich befit for the chief artistic (culinary!) minds among us! Picture sourdough slices spread with red pepper jam and creamy, tangy Dijonnaise. Inside, there’s melty Gouda cheese, crispy chopped bacon, and peppery arugula. No need to see it for yourself—we’re sending you everything you need to recreate this masterpiece!

Tags:

New

Allergens:

Wheat

•Soy

•Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

2 unit

Sourdough Bread

(Contains: Wheat, Soy)

1 unit

Dijon Mustard

1 unit

Smoked Paprika

1 unit

Arugula

1 unit

Red Pepper Jam

1 unit

Sliced Gouda

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Mayonnaise

(Contains: Eggs)

Sugar

Olive Oil

Nutrition Values

/ per serving

Calories660 kcal

Fat28 g

Saturated Fat8 g

Carbohydrate81 g

Sugar14 g

Dietary Fiber2 g

Protein25 g

Cholesterol60 mg

Sodium1220 mg

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.

Instructions

Step 1

1

Wash and dry produce. Add bacon to a medium dry pan in a single layer (use a large pan for 4 servings); heat over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. (Lower heat if bacon begins to brown too quickly.) Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop into bite-size pieces.

Step 2

2

While bacon cooks, toast bread. In a small bowl, combine mustard, half the paprika, 2 TBSP mayonnaise, 1⁄2 tsp sugar, salt, and pepper (for 4 servings, use all the paprika, 4 TBSP mayonnaise, and 1 tsp sugar).

Step 3

3

In a large bowl, combine arugula with a drizzle of olive oil, salt, and pepper. Toss to coat.

Step 4

4

Evenly spread jam over half the toasted bread slices; top with cheese. Transfer to a microwave-safe plate; microwave until cheese melts, 15-30 seconds. Top with chopped bacon and as much dressed arugula as you like. (It’s OK if it doesn’t all fit—serve any remaining on the side!)

Step 5

5

Evenly spread smoky Dijonnaise over remaining toasted bread slices. Close sandwiches; halve on a diagonal if desired.

Step 6

6

Divide sandwiches between plates and serve with any remaining dressed arugula on the side.

Bacon is fully cooked when internal temperature reaches 145°.

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