French Onion & Cashew Cheese Sandwiches
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- 1 yellow onion, peeled and thinly sliced
- 1 tsp dried thyme
- 2 tbsp balsamic vinegar (divided)
- 4 slices sourdough bread
- 2 tsp Dijon mustard (divided)
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 oz baby arugula
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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.
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.