Basil Pesto & Broccoli Subs

with Romaine Lettuce & Orange Salad

40 MIN

+$4.95/serving 2 Servings

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add Prosciutto

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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Nutrition

PER SERVING
Calories

980 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
2 Small Baguettes
2 cloves Garlic
1 Navel Orange
1 Romaine Lettuce Heart
⅓ cup Basil Pesto
3 Tbsps Ranch Dressing
4 oz Fresh Mozzarella Cheese
½ lb Broccoli
¼ cup Grated Romano Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. 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. 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

Roughly chop the lettuce; 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 romano. Enjoy!