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Balsamic Beef & Fontina Sandwiches
with Sherry-Dijon Salad
25 MIN
-$0.05/serving
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.
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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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2 Beyond Burger® Plant-Based Patties
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1 Small Baguette
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1 Yellow Onion
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2 oz Arugula
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2 oz Fontina Cheese
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2 cloves Garlic
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3 oz Radishes
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2 Tbsps Balsamic Vinegar
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2 Tbsps Soy Glaze
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1 Tbsp Ketchup
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1 Tbsp Whole Grain Dijon Mustard
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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 Beyond Burger & onion
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and sliced onion. Cook, stirring frequently and breaking the patties apart with a spoon, 5 to 6 minutes, or until lightly browned and the patties are crumbled. Add the sauce. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the Beyond Burger™ is 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 Beyond Burger™ 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 Beyond Burger & onion
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and sliced onion. Cook, stirring frequently and breaking the patties apart with a spoon, 5 to 6 minutes, or until lightly browned and the patties are crumbled. Add the sauce. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the Beyond Burger™ is 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 Beyond Burger™ 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