Publix Aprons

Salisbury Steak Sandwich Stack

Salisbury Steak Sandwich Stack
Servings:
6
Total Time:
40 minutes

Ingredients

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, divided
1 (9-oz) box frozen creamed spinach
1 1/2 cups reduced-sodium beef broth
3 tablespoons gourmet mayonnaise w/mustard, peppercorns
1 tablespoon water
1 (24-oz) container refrigerated mashed potatoes

Prep

  • Toast bread (optional).
  • Chop onion and thyme; halve mushrooms.

Steps

  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.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/6 recipe) 540kcal; FAT 27.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 95mg; SODIUM 960mg; CARB 42g; FIBER 4.00g; SUGARS 4g; PROTEIN 30g; CALC 4%; VIT A 8%; VIT C 4%; IRON 30%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star