Bacon, Cheddar & Avocado Sandwiches with Arugula & Dijonnaise

Bacon, Cheddar & Avocado Sandwiches

with Arugula & Dijonnaise

30 MIN
$24.99 8 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Bacon, Cheddar & Avocado Sandwiches

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!

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