Alpine Tofu, Mushroom & Swiss Baguettes
with Apple Arugula Salad
- Milk
- Soy
- Eggs
- Wheat
- Tree Nuts
Beef, mushrooms, and Swiss cheese are a perfect trio. For today’s ready-in-a-flash meal, 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.
Ingredients
2 ounce
Arugula
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Tofu
(Contains: Soy)
1.5 ounce
Greek Vinaigrette
(Contains: Milk, Eggs)
4 ounce
Cremini Mushrooms
½ unit
Apple
0.13 teaspoon
Nutmeg
1 unit
Mushroom Stock Concentrate
2 unit
Scallions
2 slice
Swiss Cheese
(Contains: Milk)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Halve, core, and dice half the apple (whole apple for 4 servings).
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, mushrooms, 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 Swiss cheese into 1-inch pieces.
Reduce heat to low; stir in cheese, cream sauce base, and ⅛ tsp nutmeg (¼ tsp for 4 servings). (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 vinaigrette.
Fill baguettes with cheesy beef and mushroom mixture; close to form sandwiches.
Divide sandwiches and salad between plates. Top salad with almonds and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The Swiss cheese enhanced the taste, and many found the dish tasty overall, especially enjoying the salad.
- Ease of prep: Some found the mushroom preparation challenging; consider slicing instead of quartering for easier assembly.
- Suggestions: Try using less filling or a meat substitute for better cohesion; tofu can make ingredients fall out of the bun.
- Portions: The sandwich filling was generous; some found it too much to fit comfortably in the baguette.
- Tofu tips: Include specific tofu cooking instructions to help those new to using it in recipes.
Reviews from our home cooks
The tofu made it hard for the ingredients to stick together. So they kept falling out of the bun. But it was tasty and the salad was good.
I just started cooking with tofu and I really enjoyed using it in this recipe. The Swiss made it better.
If the original recipe calls for ground beef, why wouldn't the vegetarian replacement protein be a vegetarian version of ground meat. Tofu is awkward in this recipe.
Can you please add instructions for cooking with tofu. I always get meat instructions.
Need the instructions for tofu when you get tofu. I don't need the instructions for ground meat.
