Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Balsamic Beef & Fontina Sandwiches
with Sherry-Dijon Salad
25 MIN
2 Servings
From the Test Kitchen
Open-faced sandwiches make for a delicious way to layer textures and flavors. Ours pair tender, savory beef and onion with melty fontina. To balance the richness of the sandwiches—and accent the crunch of the toasted baguette—we’re making a light arugula salad with a tangy sherry vinegar and dijon mustard dressing.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories670 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
-
1 Small Baguette
-
1 Yellow Onion
-
2 oz Arugula
-
2 cloves Garlic
-
3 oz Radishes
-
2 Tbsps Balsamic Vinegar
-
2 Tbsps Soy Glaze
-
1 Tbsp Ketchup
-
2 oz Fontina Cheese
-
1 Tbsp Whole Grain Dijon Mustard
-
1 Tbsp Sherry Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the baguette. Grate the cheese on the large side of a box grater. Peel and roughly chop 2 cloves of garlic. To make the sauce, in a bowl, combine the balsamic vinegar, ketchup, soy glaze, and chopped garlic. To make the dressing, in a separate, large bowl, combine the sherry vinegar, mustard, and 1 tablespoon of olive oil; season with salt and pepper.
2
Cook the beef & onion
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Assemble & toast the sandwiches
Line a sheet pan with foil. Place the halved baguette on the foil, cut side up. Drizzle with olive oil, then evenly top with the cooked beef and onion and grated cheese. Toast in the oven 4 to 5 minutes, or until the cheese is melted and the baguettes are lightly browned. Remove from the oven.
4
Make the salad & serve your dish
Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. To the bowl of sherry-dijon dressing, add the arugula and sliced radishes; season with salt and pepper. Toss to combine. Serve the toasted sandwiches with the salad on the side. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the baguette. Grate the cheese on the large side of a box grater. Peel and roughly chop 2 cloves of garlic. To make the sauce, in a bowl, combine the balsamic vinegar, ketchup, soy glaze, and chopped garlic. To make the dressing, in a separate, large bowl, combine the sherry vinegar, mustard, and 1 tablespoon of olive oil; season with salt and pepper.
2
Cook the beef & onion
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Assemble & toast the sandwiches
Line a sheet pan with foil. Place the halved baguette on the foil, cut side up. Drizzle with olive oil, then evenly top with the cooked beef and onion and grated cheese. Toast in the oven 4 to 5 minutes, or until the cheese is melted and the baguettes are lightly browned. Remove from the oven.
4
Make the salad & serve your dish
Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. To the bowl of sherry-dijon dressing, add the arugula and sliced radishes; season with salt and pepper. Toss to combine. Serve the toasted sandwiches with the salad on the side. Enjoy!
Tips from Home Chefs