Basil Pesto & Broccoli Subs

with Butter Lettuce & Orange Salad

40 MIN

2 Servings

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From the Test Kitchen

In these crowd-pleasing sandwiches, verdant broccoli is topped with herbaceous basil pesto and creamy, melty mozzarella cheese—all layered between golden brown baguettes. To cut through the richness, we’re serving it all with a side salad dotted with bites of fresh, sweet orange.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Small Baguettes
1 head Butter Lettuce
½ lb Broccoli
2 cloves Garlic
1 Navel Orange
4 oz Fresh Mozzarella Cheese
¼ cup Grated Parmesan Cheese
⅓ cup Basil Pesto
3 Tbsps Ranch Dressing

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then 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 and 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. Top the bottom halves with the cooked broccoli, pesto, 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 Prepare the orange & make the dressing:

Meanwhile, halve the orange. Peel and medium dice one half; place in a large bowl. Squeeze the juice of the remaining half into a separate bowl. To the bowl of orange juice, add the ranch dressing; whisk to combine. Taste, then season with salt and pepper if desired.

5 Make the salad & serve your dish:

Cut off and discard the root end of the lettuce; roughly chop the leaves. Transfer to the bowl of diced orange. Just before serving, add enough of the dressing to coat (you may have extra). 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 on an angle. Serve the sandwiches with the salad on the side. Garnish the salad with the parmesan. Enjoy!