Bacon, Cheddar & Avocado Sandwiches with Arugula & Dijonnaise

Bacon, Cheddar & Avocado Sandwiches

with Arugula & Dijonnaise

30 MIN
$24.99 8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Piled onto toasted focaccia are layers of melty white cheddar, spicy dijonnaise, avocado, raspberry-glazed onions, crispy bacon, and fresh arugula for an incredible mix of flavors and textures in each bite.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Bacon, Cheddar & Avocado Sandwiches with Arugula & Dijonnaise
Title
  • 8 oz Applewood Smoked Uncured Bacon
  • 1 Piece Focaccia Bread
  • 2 Red Onions
  • 1 Avocado
  • ¼ cup Dijonnaise
  • 1 Tbsp Hot Sauce
  • 2 oz Raspberry Jalapeño Spread
  • 4 oz White Cheddar Cheese
  • 2 oz Arugula
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the arugula. Halve the bread horizontally. In a bowl, combine the dijonnaise and as much of the hot sauce as you like, depending on how spicy you’d like the dish to be. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Halve, peel, and thinly slice the onions. Grate the cheese on the large side of a box grater.

Cook the bacon
2 Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 10 to 12 minutes, or until cooked through and crispy. Transfer to a paper-towel lined plate.

Toast the bread
3 Toast the bread

Meanwhile, place the halved bread on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Top the bottom half with the grated cheese. Toast in the oven 7 to 9 minutes, or until golden brown and the cheese is melted. Transfer to a cutting board.

Cook & glaze the onions
4 Cook & glaze the onions

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the raspberry spread and 2 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble the sandwiches & serve your dish
5 Assemble the sandwiches & serve your dish

Evenly spread the spicy dijonnaise onto the top half of toasted bread. Top the cheesy bottom half with the sliced avocado (mashing lightly with a fork), glazed onions, cooked bacon, and arugula. Cover with the top half. Cut into 8 equal-sized sandwiches. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the arugula. Halve the bread horizontally. In a bowl, combine the dijonnaise and as much of the hot sauce as you like, depending on how spicy you’d like the dish to be. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Halve, peel, and thinly slice the onions. Grate the cheese on the large side of a box grater.

2 Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 10 to 12 minutes, or until cooked through and crispy. Transfer to a paper-towel lined plate.

Cook the bacon
Toast the bread
3 Toast the bread

Meanwhile, place the halved bread on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Top the bottom half with the grated cheese. Toast in the oven 7 to 9 minutes, or until golden brown and the cheese is melted. Transfer to a cutting board.

4 Cook & glaze the onions

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the raspberry spread and 2 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook & glaze the onions
Assemble the sandwiches & serve your dish
5 Assemble the sandwiches & serve your dish

Evenly spread the spicy dijonnaise onto the top half of toasted bread. Top the cheesy bottom half with the sliced avocado (mashing lightly with a fork), glazed onions, cooked bacon, and arugula. Cover with the top half. Cut into 8 equal-sized sandwiches. Enjoy!

Browse Steps
1 of 5