Basil Pesto & Broccoli Subs

Place an oven rack in the center of the oven, then preheat to 475°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 pieces, keeping the florets intact. Peel and roughly chop the garlic. Halve the rolls. Tear the mozzarella cheese into small pieces. In a bowl, combine the tomato sauce and half the Italian seasoning; season with salt and pepper.

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

Line a sheet pan with aluminum foil. Place the rolls on the foil, cut side up. Spread a layer of the seasoned tomato sauce onto the cut sides of each roll. Top the bottoms with the cooked broccoli, pesto (stirring before adding), and mozzarella cheese; 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 rolls are lightly browned and the cheese is melted. Transfer to a cutting board and let stand for at least 2 minutes.

While the sandwiches toast, halve the orange. Peel and medium dice 1 half; place in a large bowl. Squeeze the juice of the remaining half into a medium bowl, straining out any seeds. To the bowl of orange juice, add the crème fraîche and remaining Italian seasoning; whisk to combine. Season with salt and pepper to taste.

While the sandwiches continue to toast, 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 the salad (you may have extra dressing). Toss to combine. Season with salt and pepper to taste.

Close the toasted sandwiches, then cut in half. Serve the finished sandwiches with the salad on the side. Garnish the salad with half the parmesan or pecorino cheese (you will have extra cheese). Enjoy!