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Salisbury Steak Sandwich Stack

Total Time - 40 minutes

  • Prepare beef patties; microwave spinach - 15 minutes
  • Continue recipe; microwave potatoes - 15 minutes
  • Toss salad, if serving; complete recipe and serve - 10 minutes


Salisbury Steak Sandwich Stack
6 (1/2-inch-thick) slices Bakery Italian Five-Grain Bread
1 medium yellow onion, chopped
1 1/2 teaspoons fresh thyme, chopped
8 oz whole baby portabellas, halved
1 1/2 lb lean ground beef, 7% fat
1/2 teaspoon kosher salt
1/4 cup + 1 tablespoon all purpose flour
3 tablespoons canola oil
1 (9-oz) box frozen creamed spinach
1 1/2 cups reduced-sodium beef broth
3 tablespoons gourmet mayonnaise w/mustard, peppercorns
1 (24-oz) container refrigerated mashed potatoes
1 tablespoon water

  • Toast bread (optional).
  • Chop onion and thyme; halve mushrooms.
  1. Form beef into six patties; season with salt. Place 1/4 cup flour in shallow dish. Dip patties in flour (coating both sides). Wash hands.
  2. Preheat large sauté pan on medium 2-3 minutes. Place 2 tablespoons oil in pan, then add patties; cook 4-5 minutes on each side or until browned. Meanwhile, cook spinach in microwave following package instructions. Remove patties from pan.
  3. Add remaining 1 tablespoon oil, onions, and mushrooms (to same pan); cook and stir 3-4 minutes or until tender. Reduce heat to low; whisk in broth, gourmet mayonnaise, and thyme; bring to a simmer.
  4. Combine remaining 1 tablespoon flour and water; whisk into broth mixture. Return patties to pan; simmer 4-5 minutes, turning occasionally, or until beef is 160°F. Meanwhile, cook potatoes in microwave following package instructions.
  5. Combine potatoes and spinach until well blended.
  6. Assemble each open-faced sandwich in this order: bread, potato mixture, beef patty, then top with sauce. Serve.

CALORIES (per 1/6 recipe) 540kcal; FAT 28g; CHOL 95mg; SODIUM 1050mg; CARB 42g; FIBER 4g; PROTEIN 30g; VIT A 20%; VIT C 4%; CALC 6%; IRON 30%

Shopping List
6 slices (1/2-inch-thick) Italian Five-Grain Bread
3 tbsp gourmet mayonnaise w/mustard, peppercorns
1 1/2 cups reduced-sodium beef broth
1 (9-oz) box creamed spinach
1 1/2 lb lean ground beef, 7% fat
1 (24-oz) container refrigerated mashed potatoes
1 oz bag fresh thyme
8 oz whole baby portabellas
1 medium yellow onion
1/4 cup + 1 tbsp all-purpose flour
3 tbsp canola oil
1/2 tsp kosher salt
Aprons Advice
  • Complete your meal with a fresh salad blend and chocolate cake for dessert.
  • Top with French fried onions for a gourmet touch.