Step 1

Prepare & caramelize the onion

Step 2

Halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat half the butter (you will have extra) on medium-high until melted. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Step 3

Prepare the remaining ingredients

Step 4

Meanwhile, wash and dry the lettuce. Cut off and discard the root end; roughly chop the leaves. Roughly chop the peppers. Combine the chopped lettuce and chopped peppers in a large bowl. Grate both cheeses on the large side of a box grater; combine in a bowl. To make the dressing, in a bowl, whisk together the fig spread, creamy mustard sauce, and 1 teaspoon of water. Taste, then season with salt and pepper if desired.

Step 5

Assemble & cook the sandwiches

Step 6

Assemble the sandwiches using the bread, caramelized onion, and grated cheeses; season with salt and pepper. Rinse and wipe out the pan used to cook the onion. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.

Step 7

Make the salad & serve your dish

Step 8

Just before serving, to the bowl of chopped lettuce and peppers, add the almonds and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the halved sandwiches with the salad on the side. Enjoy!

Step 9

Prepare & caramelize the onion

Step 10

Halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat half the butter (you will have extra) on medium-high until melted. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Step 11

Prepare the remaining ingredients

Step 12

Meanwhile, wash and dry the lettuce. Cut off and discard the root end; roughly chop the leaves. Roughly chop the peppers. Combine the chopped lettuce and chopped peppers in a large bowl. Grate both cheeses on the large side of a box grater; combine in a bowl. To make the dressing, in a bowl, whisk together the fig spread, creamy mustard sauce, and 1 teaspoon of water. Taste, then season with salt and pepper if desired.

Step 13

Assemble & cook the sandwiches

Step 14

Assemble the sandwiches using the bread, caramelized onion, and grated cheeses; season with salt and pepper. Rinse and wipe out the pan used to cook the onion. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.

Step 15

Make the salad & serve your dish

Step 16

Just before serving, to the bowl of chopped lettuce and peppers, add the almonds and enough of the dressing to coat (you may have extra). Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the halved sandwiches with the salad on the side. Enjoy!