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Recipes
Salisbury Steak Sandwich Stack
6 servings
40 minutes total

Ingredients

  • 6 (½-inch-thick) slices Bakery Italian Five Grain Bread
  • 1 medium yellow onion
  • 1 ½ teaspoons fresh thyme
  • 8 oz whole fresh baby portabella mushrooms
  • 1 ½ lb lean ground beef (7% fat)
  • ½ teaspoon kosher salt
  • ¼ cup + 1 tablespoon all-purpose flour
  • 3 tablespoons canola oil, divided
  • 1 (8 oz) box frozen creamed spinach
  • 1 ½ cups reduced-sodium beef broth
  • 3 tablespoons gourmet mayonnaise with peppercorns
  • 1 tablespoon water
  • 1 (24 oz) container refrigerated mashed potatoes

Steps

    1. Toast bread if desired. Chop onion and thyme; halve mushrooms. Form beef into 6 patties; season with salt. Place ¼ 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 until browned, then remove from pan and cover to keep warm.
    3. Meanwhile, cook spinach following package microwave instructions.
    4. Add remaining 1 tablespoon oil to pan; stir in onions and mushrooms. Cook and stir 3–4 minutes until tender. Reduce heat to low. Whisk in broth, mayonnaise, and thyme; bring to a simmer.
    5. Combine water and remaining 1 tablespoon flour; whisk into broth mixture. Return patties to pan; simmer 4–5 minutes, turning occasionally, until beef is 160°F. Heat potatoes following package microwave instructions. Combine potatoes and spinach until well blended.
    6. Assemble each open-faced sandwich in this order: bread, potato mixture, beef patty, and sauce. Serve.

Amount per ⅙ recipe serving: Calories 530, Total Fat 26g, Sat Fat 7g, Trans Fat 0g, Chol 85mg, Sodium 1030mg, Total Carb 42g, Fiber 4g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 30g, Vitamin D 0%, Calc 8%, Iron 30%, Potassium 20%