Preheat oven to 400°F. Chop broccoli. Slice tomatoes. Remove tarragon leaves from stem and chop.
In a bowl, mix coffee, maple syrup, molasses, water and Mexican chili powder. Mix well.
Add bacon slices and rub mixture onto each slice.
Arrange bacon on a baking sheet lined with parchment paper and bake in the oven for about 13 minutes.
In a bowl, mix broccoli, cider vinegar, 2 tbsp. of mayonnaise and dried cranberries.
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.
Serve sandwich with the salad on the side.
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- 1 broccoli
- 2 tomatoes
- 8 g fresh tarragon
- 1/2 cup brewed Van Houtte® Original House Blend recyclable 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.