2 ounces watercress (about 1⁄2 bunch), leaves and tender stems only
1 teaspoon lemon juice
French baguette, cut into four 6-inch pieces
6 ouncesBrie cheese, cut into 1/4×1-inch slices
In a cast-iron skillet, heat 2 tablespoons olive oil. Add sliced onion and sauté over medium-high heat for 15 minutes, stirring frequently to prevent burning, until brown and soft. Stir in brown sugar and then balsamic vinegar. Cook for 1–2 minutes and then add water. Reduce heat to medium and cook about 5 minutes until all liquid is absorbed. Remove from heat. (Can be made in advance; refrigerate up to 1 week.)
Sprinkle cut figs with 1 tablespoon plus 1 teaspoon olive oil, and salt and pepper. In a hot cast-iron pan or preheated grill, cook for 11⁄2 minutes on each side, setting aside when finished.
In a small bowl, toss watercress with remaining 1 teaspoon olive oil, lemon juice, and salt and pepper to taste.
To assemble sandwiches, slice each baguette piece in half. On the bottom half, layer watercress, balsamic onions, cheese, and figs. Place bread tops and serve.
Fall Harvest Sandwich with Seared Figs, Brie, and Watercress
Amount Per Serving
Calories 388Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 9g45%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Total Carbohydrates 33g11%
Dietary Fiber 10g40%
* Percent Daily Values are based on a 2000 calorie diet.