Festive Goat's Cheese, Bacon, Onion & Fig Jam Toastie
with Chips and an Apple, Walnut & Rocket Salad
Sometimes you just need a toastie. When comfort calls, this Festive Goat's Cheese, Onion & Fig Jam Toastie fits the bill, stuffed with caramelised onions, goat's cheese and fig jam for a rich and deeply savoury and festive version of a classic.
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
450 grams
Potatoes
1 unit(s)
Red Onion
40 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
75 grams
Goat's Cheese
(Contains: Milk May contain traces of: Milk)
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
40 grams
Fig Jam
40 grams
Wild Rocket
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Onions
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and bacon. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once golden, add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more. Once caramelised, remove the pan from the heat.
While everything cooks, grate the Cheddar. Halve the ciabattas. Quarter, core and thinly slice the apple (no need to peel).
In a large salad bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add in the apple, season with salt and pepper and toss to coat. Set aside for later.
Spread the goat's cheese onto the base of each ciabatta, leaving a small border around the edge to prevent it from spilling out when pressed.
Top with the grated cheese, bacon and caramelised onions. Sprinkle over some of the walnut pieces.
Spread the fig jam onto the cut side of the ciabatta lids, then sandwich shut and press down firmly so the filling sticks together.
Give the (now empty) frying pan a quick wipe, then add a drizzle of oil and return to medium-high heat.
Once hot, add the sandwiches, pressing down with a spatula or heavy-bottomed pan.
Cook, pressing occasionally, until the bread is golden and toasted and the cheeses have melted, 2-4 mins per side.
When everything's ready, add the rocket and remaining walnut pieces to the apple bowl and toss to coat.
Carefully halve the toasties diagonally and share between serving plates.
Serve the chips and salad alongside.
Add a dollop of mayo (see pantry for amount) on the side for dipping to finish.
