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Basil Pesto & Broccoli Sandwiches
with Arugula & Roasted Red Pepper Salad
35 MIN
+$3.95/serving
2 Servings
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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NutritionPER SERVING
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Calories850 Cals (est.)
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fresh
ingredients
Title
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3 oz Prosciutto
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2 Small Baguettes
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2 cloves Garlic
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2 oz Arugula
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½ lb Broccoli
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4 oz Fresh Mozzarella Cheese
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⅓ cup Basil Pesto
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3 Tbsps Ranch Dressing
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1 oz Sliced Roasted Red Peppers
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0.7 oz Grana Padano Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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