Basil Pesto & Broccoli Sandwiches with Arugula & Roasted Red Pepper Salad

Basil Pesto & Broccoli Sandwiches

with Arugula & Roasted Red Pepper Salad

35 MIN
+$3.95/serving 2 Servings
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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    From the Test Kitchen

    In these crowd-pleasing sandwiches, verdant broccoli is layered alongside herbaceous basil pesto, creamy, melty mozzarella cheese—all sandwiched between golden brown baguettes. To cut through the richness, we’re serving it all with a ranch-dressed side salad dotted with bites of roasted red peppers.
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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    fresh
    ingredients
    Basil Pesto & Broccoli Sandwiches with Arugula & Roasted Red Pepper Salad
    Title
    • 3 oz Prosciutto
    • 2 Small Baguettes
    • 2 cloves Garlic
    • 2 oz Arugula
    • ½ lb Broccoli
    • 4 oz Fresh Mozzarella Cheese
    • ⅓ cup Basil Pesto
    • 3 Tbsps Ranch Dressing
    • 1 oz Sliced Roasted Red Peppers
    • 0.7 oz Grana Padano Cheese
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Dress a Salad
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Halve the baguettes. Tear the mozzarella into small pieces.

    Cook the broccoli
    2 Cook the broccoli

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil. Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Assemble & toast the sandwiches
    3 Assemble & toast the sandwiches

    Line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top the bottom halves with the pesto, cooked broccoli, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), and mozzarella pieces; drizzle with olive oil and season with salt and pepper. Leaving the sandwiches open, toast in the oven, rotating the sheet pan halfway through, 9 to 11 minutes, or until the baguettes are lightly browned and the cheese is melted. Carefully transfer to a cutting board and let stand at least 2 minutes.

    Make the salad & serve your dish
    4 Make the salad & serve your dish

    Meanwhile, roughly chop the peppers. Crumble the Grana Padano into small pieces. Combine in a large bowl. Just before serving, add the arugula and ranch dressing. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Finish the toasted sandwiches using the top halves of the baguettes, then halve crosswise on an angle. Serve the sandwiches with the salad on the side. Enjoy!

    Tips from Home Chefs

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    Basil Pesto & Broccoli Sandwiches

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Halve the baguettes. Tear the mozzarella into small pieces.

    2 Cook the broccoli

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil. Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the broccoli
    Assemble & toast the sandwiches
    3 Assemble & toast the sandwiches

    Line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top the bottom halves with the pesto, cooked broccoli, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), and mozzarella pieces; drizzle with olive oil and season with salt and pepper. Leaving the sandwiches open, toast in the oven, rotating the sheet pan halfway through, 9 to 11 minutes, or until the baguettes are lightly browned and the cheese is melted. Carefully transfer to a cutting board and let stand at least 2 minutes.

    4 Make the salad & serve your dish

    Meanwhile, roughly chop the peppers. Crumble the Grana Padano into small pieces. Combine in a large bowl. Just before serving, add the arugula and ranch dressing. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Finish the toasted sandwiches using the top halves of the baguettes, then halve crosswise on an angle. Serve the sandwiches with the salad on the side. Enjoy!

    Make the salad & serve your dish
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