Balsamic Beef & Fontina Sandwiches with Sherry-Dijon Salad

Balsamic Beef & Fontina Sandwiches

with Sherry-Dijon Salad

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties View recipe
    • with Thinly Sliced Beef

    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.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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
    Balsamic Beef & Fontina Sandwiches with Sherry-Dijon Salad
    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
    How To: Dress a Salad
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    Cook the beef & onion
    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.

    Assemble & toast the sandwiches
    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. 

    Make the salad & serve your dish
    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

    Get Plans

    Balsamic Beef & Fontina Sandwiches

    Prepare the ingredients
    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.

    Cook the beef & onion
    Assemble & toast the sandwiches
    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!

    Make the salad & serve your dish
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