Main Course · Serves 2
Beef, mushrooms, and Swiss cheese are a perfect trio. For today’s ready-in-a-flash lunch, you’ll whip up a rich filling for toasted baguettes featuring these three flavor powerhouses. Serve your sandwiches alongside a zippy savory-sweet salad with arugula, apple, and Greek vinaigrette, and you’ll be glad you skipped the sub shop.
Wash and dry produce.
Trim and slice scallions, separating whites from greens. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Halve, core, and dice half the apple (all for 4).
Drizzle oil in a hot large pan. Add scallion whites, mushrooms, ground beef*, stock concentrate, a pinch of salt, and pepper; cook, breaking up meat into pieces, until mushrooms are browned and beef is cooked through, 5-7 minutes.
Meanwhile, tear cheese into 1-inch pieces.
Reduce heat to low; stir in cheese, cream sauce base, and ⅛ tsp nutmeg (¼ tsp for 4). (Be sure to measure the nutmeg—we sent more!) Cook, stirring constantly, until cheese melts and mixture has thickened, 1-2 minutes.
Remove from heat; stir in scallion greens. Season with salt and pepper if desired. TIP: While beef cooks, move on to the next step!
Halve baguettes lengthwise, stopping before you get all the way through. Toast until golden brown.
In a large bowl, combine apple, arugula, and Greek vinaigrette.
Fill baguettes with cheesy beef and mushroom mixture and close to form sandwiches.
Top salad with almonds; serve alongside sandwiches.
Ground Beef is fully cooked when internal temperature reaches 160°.
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