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Herby Beef Sandwiches and Cranberry Sauce
Prepped in 10
Quick
Herby Beef Sandwiches and Cranberry Sauce

with Potato Wedges and Tangy Mayo Dip

7 min
Difficulty: 2/3
Canadian

Ingredients: Sweet potato • Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Tags

30-min-or-less
Quick
Ingredients
Ground Beef

Ground Beef

250 g

Sweet Potato

Sweet Potato

3 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Spring Mix

Spring Mix

28 g

Parsley

Parsley

7 g

Mayonnaise

Mayonnaise

4 tbsp

Cranberry Spread

Cranberry Spread

2 tbsp

Whole Grain Mustard

Whole Grain Mustard

1 tbsp

Garlic Salt

Garlic Salt

4 g

Pepper

Pepper

0.125 tsp

Salt

Salt

0.063 tsp

Butter

Butter

2 tbsp

Oil

Oil

1.5 tbsp

Preparation
1
Roast potato wedges

  • Before starting, preheat the oven to 450°F.
  • Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
  • Wash and dry all produce. 
  • Remove any brown spots from potatoes and cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
  • Arrange in a single layer.
  • Roast potatoes in the middle of the oven for 22-24 min, until tender and golden.

2
Prep and make tangy mayo

  • Meanwhile, roughly chop parsley.
  • In a small bowl, combine mayo and mustard.

3
Form and cook patties

  • To a medium bowl, add beef, breadcrumbs, half the parsley and remaining garlic salt. Season with pepper, then combine.
  • Form mixture into 2 (4) 5-inch-wide patties. 
  • Heat a large non-stick pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.**

4
Toast parsley-butter buns

  • Meanwhile, to another small bowl, add remaining parsley and 2 tbsp (4 tbsp) softened butter. Season with salt and pepper, then stir to combine.
  • Halve buns. On another parchment-lined baking sheet, arrange buns, cut-side up.
  • Spread parsley butter onto cut sides.
  • Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)

5
Finish and serve

  • Spoon cranberry spread over top buns.
  • Spread some tangy mayo onto bottom buns.
  • Stack spring mix and patties on bottom buns. Close with top buns.
  • Halve sandwiches, if you like.
  • Divide sandwiches and potato wedges between plates.
  • Serve remaining tangy mayo alongside for dipping.

6

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook the pork.**

Nutrition per serving

1160

kcal

Calories

66

g

Fat

20

g

Saturated Fat

104

g

Carbohydrate

22

g

Sugar

11

g

Dietary Fiber

38

g

Protein

130

mg

Cholesterol

1650

mg

Sodium

1.5

g

Trans Fat

1400

mg

Potassium

225

mg

Calcium

8

mg

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