Balsamic Beef & Fontina Sandwiches with Sherry-Dijon Salad

Balsamic Beef & Fontina Sandwiches

with Sherry-Dijon Salad

25 MIN
2 Servings
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  • with Beyond Burger™
    includes two 4-oz Beyond Burger™ Plant-Based Patties View recipe
  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free, Pasture-Raised Thinly Sliced Beef
  • 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.)
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    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
    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

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    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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