- 1 lb lean ground beef
- dijon
- 1 tsp salt
- 1/2 tsp pepper
- 1 scallion, minced
- 1/2 cup milk
- 1 can condensed cream of mushroom soup
- 2 ciabatta buns, sliced lengthwise
- lettuce
- 1 tomato, sliced
- Combine the ground beef with 1 tsp dijon, salt, pepper, the scallion, and the milk. Shape into 4 patties.
- Heat a large non-stick skillet. Pan fry the patties until just brown on both sides. Spoon the soup over the patties.
- Cover the pan and simmer, basting frequently, for 10 to 15 minutes.
- Toast the sliced ciabatta.
- Spread some dijon on the bread and lay the lettuce and sliced tomato on them.
- Serve one patty on each ciabatta half.