Preheat oven to 400°. Heat 2 Tbsp. butter in a small saucepan over high heat. When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4–5 minutes; remove from heat and set aside.
Heat a large heavy-bottomed skillet over medium heat. Working in 2 batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Add 2 slices of bread to pan and cook until golden brown and crisp on the bottom, 2–3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet. Repeat with remaining butter and bread slices. Divide cheese evenly among bread slices; top cheese with reserved shallots.
Place baking sheet in oven and bake until cheese is melted, 7–8 minutes.
Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper.
Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices. Divide salad between plates.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 674 (69%)|
|Amt Per Serving||% DV|
|Total Fat 74.9g||100 %|
|Saturated Fat 38.3g||191 %|
|Monounsaturated Fat 27.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 185.8mg||57 %|
|Sodium 1794.1mg||62 %|
|Potassium 490mg||13 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 36.5g|
|Protein 39.8g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 976
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