Preparation
- 1
Preheat oven to 400°F. Chop broccoli. Slice tomatoes. Remove tarragon leaves from stem and chop.
- 2
In a bowl, mix coffee, maple syrup, molasses, water and Mexican chili powder. Mix well.
Add bacon slices and rub mixture onto each slice.
- 3
Arrange bacon on a baking sheet lined with parchment paper and bake in the oven for about 13 minutes.
- 4
In a bowl, mix broccoli, cider vinegar, 2 tbsp. of mayonnaise and dried cranberries.
- 5
In a small bowl, mix in Dijon mustard with the remaining mayonnaise and tarragon.
If desired, toast the bread. Spread mustard mixture on bread. Add bacon, tomatoes and baby spinach.
- 6
Serve sandwich with the salad on the side.
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Ingredients
- 1 broccoli
- 2 tomatoes
- 8 g fresh tarragon
- 1/2 cup brewed Van Houtte® Original House Blend K-Cup® pod coffee*
- 3 tbsp. maple syrup
- 2 tbsp. molasses
- 2 tbsp. water
- 4 tsp. Mexican chili spices
- 12 slices bacon
- 2 tsp. cider vinegar
- 6 tbsp. mayonnaise
- 4 tbsp. dried cranberries
- 1 tbsp. Dijon mustard
- 8 slices country-style bread
- 100 g baby spinach
*Or our ground coffee brewed using a traditional method.