• 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.