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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, chopped
  • 1 ½ teaspoons fresh thyme, chopped
  • 8 oz whole baby portabellas, halved
  • 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 (9-oz) box frozen creamed spinach
  • 1 ½ cups reduced-sodium beef broth
  • 3 tablespoons gourmet mayonnaise w/mustard, peppercorns
  • 1 tablespoon water
  • 1 (24-oz) container refrigerated mashed potatoes

Steps

    1. Form beef into six 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 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.

Amount per ⅙ recipe serving: Calories 540, Total Fat 27g, Sat Fat 8g, Trans Fat 0g, Chol 95mg, Sodium 960mg, Total Carb 42g, Fiber 4g, Sugars 4g, Protein 30g, Calc 4%, Vitamin A 8%, Vitamin C 4%, Iron 30%