Balsamic Beef & Fontina Sandwiches with Sherry-Dijon Salad

Balsamic Beef & Fontina Sandwiches

with Sherry-Dijon Salad

25 MIN
-$0.05/serving 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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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
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Pescatarian
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30g Of Protein
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45g Of Protein
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Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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Available Options

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

    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
    • Nutrition
      PER SERVING
    • Calories
      700 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
    • 2 Beyond Burger® Plant-Based Patties
    • 1 Small Baguette
    • 1 Yellow Onion
    • 2 oz Arugula
    • 2 oz Fontina Cheese
    • 2 cloves Garlic
    • 3 oz Radishes
    • 2 Tbsps Balsamic Vinegar
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Ketchup
    • 1 Tbsp Whole Grain Dijon Mustard
    • 1 Tbsp Sherry Vinegar
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Dress a Salad
    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 Beyond Burger & onion
    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. 

    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 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.

    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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    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 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. 

    Cook the Beyond Burger & 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 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!

    Make the salad & serve your dish
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