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Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the bread horizontally. 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 cheddar on the large side of a box grater. 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.
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.
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 cheddar. Toast in the oven 7 to 9 minutes, or until golden brown and the cheese is melted. Transfer to a cutting board.
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.
Evenly spread the spicy dijonnaise onto the top half of the 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!
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the bread horizontally. 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 cheddar on the large side of a box grater. 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.
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.
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 cheddar. Toast in the oven 7 to 9 minutes, or until golden brown and the cheese is melted. Transfer to a cutting board.
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.
Evenly spread the spicy dijonnaise onto the top half of the 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