Skip to main content
French Onion & Cashew Cheese Sandwiches
2 Serving Lunch

French Onion & Cashew Cheese Sandwiches

Tags: <600 Calories Soy-Free Chef's Choice Bone Health
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
330
FAT
8g
CARBOHYDRATES
53g
PROTEIN
11g


Get Recipes Delivered

INGREDIENTS

  1. 1 yellow onion, peeled and thinly sliced
  2. 1 tsp dried thyme
  3. 2 tbsp balsamic vinegar (divided)
  4. 4 slices sourdough bread
  5. 2 tsp Dijon mustard (divided)
  6. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  7. 2 oz baby arugula
  8. 2 tbsp olive oil*
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew), wheat
Tools: Large nonstick skillet
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
330
FAT
8g
CARBOHYDRATES
53g
PROTEIN
11g


Get Recipes Delivered

INSTRUCTIONS

1
Caramelize the onions

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add onion, thyme, and a pinch of salt and pepper and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Add just half the vinegar, stir into onions, and turn off heat. Toast sourdough.

2
Make the vinaigrette and build the sandwiches

Whisk together remaining vinegar, just half the Dijon, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. Add arugula to vinaigrette and toss. To assemble sandwiches, spread half the herb garlic cheese on one slice of toast and half the remaining Dijon on second slice. Top with caramelized onion and dressed arugula and close sandwich. Repeat to make second sandwich.

SIMILAR RECIPES