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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein6% · 17g
Carbs32% · 84g
Fat62% · 72g
5g
Fiber
1850mg
Sodium
1.5g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
3th pctl
More protein than 3% of 1,474 meals
Protein density
1.5g /100cal
Leaner than 0% of meals
vs Pork average
18% heavier
This1130
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Arugula
Potatoes
Onion
Button Mushrooms
Dried Thyme
Mushroom Stock Concentrate
Vegan Mayonnaise
Ranch Spice
Garlic Powder
Demi-Baguette
Bacon
Olive Oil
Cooking Oil
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.
2
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly.Add onion and another drizzle of oil (if needed); season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes.Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.Use pan used for bacon here.
3
Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder, and ¼ cup water (⅓ cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.
4
Halve baguettes lengthwise and place baguette halves directly on oven rack. Toast until golden brown.In a small bowl, combine mayonnaise and remaining garlic powder. Season aioli with salt and pepper to taste.
5
Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches; cut in half if desired.Top mushroom mixture with bacon along with arugula.
6
Divide au jus between two small serving bowls (four small bowls for 4 servings).Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.
2
Step 2
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly.Add onion and another drizzle of oil (if needed); season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes.Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.Use pan used for bacon here.
3
Step 3
Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder, and ¼ cup water (⅓ cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.
4
Step 4
Halve baguettes lengthwise and place baguette halves directly on oven rack. Toast until golden brown.In a small bowl, combine mayonnaise and remaining garlic powder. Season aioli with salt and pepper to taste.
5
Step 5
Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches; cut in half if desired.Top mushroom mixture with bacon along with arugula.
6
Step 6
Divide au jus between two small serving bowls (four small bowls for 4 servings).Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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HelloFresh's Mushroom & Bacon French Dip Sandwiches: 1130 calories, 17g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan. makes Mushroom & Bacon French Dip Sandwiches one of the prepared options in 's rotating weekly lineup. The serving delivers 1130 calories alongside 17g of protein, placing it at about 57 percent of a typical daily calorie goal.
A sandwich is a dish typically consisting variously of meat, cheese, sauces, and vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient food in the Western world, and over time it has become prevalent worldwide. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1130Calories
17gProtein
84gCarbs
72gFat
5gFiber
1850mgSodium
Daily calorie contribution57% of 2,000 cal target
🍽️ Serves: 2 servings
⚠ Not ideal for
High-protein requirements
Strict calorie restriction
Vegans
Frequently asked questions
How many calories are in Mushroom & Bacon French Dip Sandwiches?
Mushroom & Bacon French Dip Sandwiches contains 1130 calories and 17 g of protein per serving, portioned as HelloFresh's Mushroom & Bacon French Dip Sandwiches: 1130 calories, 17g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Mushroom & Bacon French Dip Sandwiches?
Mushroom & Bacon French Dip Sandwiches is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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