Goat Cheese, Brie, Caramelized Onion and Apple Sandwich

This sandwich is a great combination of fall and summer flavors, which is perfect for the crazy weather we've been having.  One day it's freezing and feels like the middle of fall and the next day it's sunny and feels like the end of summer.

Also, I'm in love with the fact that it contains two fancy cheeses. I love cheese.  Especially nice cheese with strong flavors.  Two in one meal?!?! Hallelujah!

The crunch of the apple counters the soft cheese beautifully.  The savory onion pairs well with the sweetness of the apple and the spinach adds a dash of color. I love everything  about the look, taste, and texture of this sandwich.

It's great plain because of all the complex flavors.  But I am the queen of condiments.  If I'm eating a salad, I generally chooses at least 3 dressing to try.  On a deli sandwich, I get sides of flavored mayos, mustards, and hot sauce. On hot dogs and hamburgers, I eat ketchup, mustard, 2 kinds of relish, sauerkraut, BBQ sauce, and basically anything I can get my hands on. Who knows if I even like hot dogs? I don't think I can actually taste it under my mess of condiments. Sometimes I think I just eat as an excuse to taste condiments... kinda gross, huh?  So I tried the sandwich with honey mustard dressing and raspberry vinaigrette and both were heavenly.

If you are a fellow lover of cheese and aren't sick of apples yet, you should make this.

Goat Cheese, Brie, Caramelized Onion and Apple Sandwich (1 sandwich – 490 cals) from healthy food for living

• 1 medium yellow onion
• 1 tsp olive oil
• pinch of Kosher salt
• pinch of sugar
• 1 oz soft goat cheese (about 2 Tbsp), at room temperature for easier spreading
• 1 oz soft brie cheese (about 2 Tbsp), at room temperature for easier spreading <– you can remove the rind if you’d like
• 1/4 apple, cored & thinly sliced
• fresh spinach
• 2 slices of bread (I used an English muffin, but this would be really tasty on some hearty wheat and nut bread)

1. Slice the onion in half lengthwise (through the “poles”) and then remove the papery skin. Thinly slice the onion widthwise (around the “equator”).
2. Heat the olive oil in a medium-sized non-stick skillet set over medium heat. Add in the onions and cook, stirring occasionally, for 10 minutes. Add in the salt and sugar. Lower stove temperature to medium-low/low and cook, stirring occasionally, for an additional 20-25 minutes, or until the onions have turned a deep golden brown color. Let cool.
3. Spread the softened goat cheese onto one slice of bread. Spread the softened brie on the other.
4. Layer the greens, sliced apple, and caramelized onion onto one slice of bread; top with the other.