Bavette Steak & Gouda Sandos
plus Balsamic Au Jus & Mixed Greens Salad with Apple
- Eggs
- Milk
- Soy
- Wheat
Dip dip, hooray! Celebrate dinnertime with a twist on this classic hot sammie. Our chefs swapped out the traditional roast beef and layered luxurious seared bavette steak, melty gouda, and pickled shallots between Dijonnaise-spread toasted sourdough—a sandwich fit for dinner. Serve a bright green salad with apples for fresh crunch on the side, plus a deep, beefy balsamic broth for dipping. Dunk, soak, swirl, repeat—this French dip just can’t be beat.
Ingredients
5 teaspoon
Balsamic Vinegar
1 unit
Granny Smith Apple
20 ounce
Bavette Steak
1 unit
Lemon
½ teaspoon
Dried Thyme
2 unit
Beef Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
4 teaspoon
Dijon Mustard
½ tablespoon
Onion Powder
2 ounce
Mixed Greens
½ teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
-
Halve, peel, and thinly slice shallot. Halve, core, and thinly slice apple. Halve lemon.
-
In a small bowl, combine vinegar, half the thyme, 2 TBSP water, ¼ tsp sugar, and a big pinch of salt until salt and sugar are dissolved. (For 4 servings, use all the thyme, 4 TBSP water, and ½ tsp sugar.) Stir in shallot; set aside to pickle.
-
In a separate small bowl, combine mayonnaise and mustard. Season Dijonnaise with salt and pepper to taste.
-
Pat steak* dry with paper towels; season all over with half the garlic powder (all for 4 servings), half the onion powder (all for 4), a big pinch of salt, and pepper.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.
-
Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.
- Heat a drizzle of oil in same pan over medium heat. Add pickled shallot and its liquid, stock concentrates, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until shallot is softened, 4-5 minutes.
-
Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Cover to keep warm.
-
Halve baguettes lengthwise. Toast directly on middle rack until crisp, 2-3 minutes.
-
Thinly slice steak against the grain.
-
Once baguettes are toasted, transfer to a baking sheet; arrange cut sides up. Top bottom halves with gouda and steak. Bake on middle rack until cheese is melted, 2-3 minutes; transfer to a cutting board.
-
Using tongs or a slotted spoon, arrange shallot from pan over melted cheese (reserve au jus in pan). Spread top baguette halves with Dijonnaise. Close sandwiches.
-
In a medium bowl (large bowl for 4 servings), combine mixed greens, apple, juice from half the lemon (whole lemon for 4), and 1 TBSP olive oil (2 TBSP for 4). Toss to coat. Season with salt and pepper to taste.
-
Halve sandwiches crosswise. Pour au jus into small serving bowls.
-
Divide sandwiches and salad between plates. Serve with au jus on the side. TIP: We like to dunk our sandwiches in the au jus before each bite!
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the tender, flavorful steak and delicious sauces. Some found the shallot sauce particularly great.
- Ease of prep: Several mentioned this was quick and easy to make, perfect for a satisfying weeknight dinner.
- Suggestions: Consider using red onion instead of shallot for extra zing. Try adding cinnamon and vanilla to the apples for a sweet twist. 🍎
- Leftovers: The sandwich keeps well and is just as delicious when reheated, making it great for multiple meals.
- Salad: Some enjoyed the apple in the salad, finding it unexpectedly yummy. Others preferred more diverse greens beyond spinach.
