Fall Harvest Sandwich with Seared Figs, Brie, and Watercress
  • 3 tablespoons plus 2 teaspoons olive oil, divided
  • 1 large yellow onion, very thinly slicedabout 3 cups
  • 1teaspoon brown sugar
  • 2tablespoons balsamic vinegar
  • 1/3 cup water
  • 8 medium-size figs, ends removed, halved lengthwise
  • 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 ounces Brie cheese, cut into 1/4×1-inch slices
  1. 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.)
  2. 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.
  3. In a small bowl, toss watercress with remaining 1 teaspoon olive oil, lemon juice, and salt and pepper to taste.
  4. 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.
Recipe Notes
Nutrition Facts
Fall Harvest Sandwich with Seared Figs, Brie, and Watercress
Amount Per Serving
Calories 388 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 42mg 14%
Sodium 375mg 16%
Total Carbohydrates 33g 11%
Dietary Fiber 10g 40%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 388 cal, 24g fat (13g mono, 2g poly, 9g sat), 42mg chol, 11g protein, 33g carb, 10g fiber, 375mg sodium