Basil Pesto & Broccoli Subs with Romaine & Orange Salad

Basil Pesto & Broccoli Subs

with Romaine & Orange Salad

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These warm Italian subs are layered with two sauces—tomato sauce and basil, cashew, and pine nut pesto—along with broccoli and mozzarella. The results are bright, aromatic, nutty flavors and crispy, creamy textures.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & season the sauce:
1 Prepare the ingredients & season the sauce:

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.

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 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.

Build & toast the sandwiches:
3 Build & toast the sandwiches:

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.

Make the dressing:
4 Make the dressing:

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.

Make the salad:
5 Make the salad:

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.

Finish the sandwiches & serve your dish:
6 Finish the sandwiches & serve your dish:

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!

Tips from Home Chefs

Prepare the ingredients & season the sauce:
1 Prepare the ingredients & season the sauce:

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.

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 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.

Cook the broccoli:
Build & toast the sandwiches:
3 Build & toast the sandwiches:

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.

4 Make the dressing:

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.

Make the dressing:
Make the salad:
5 Make the salad:

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.

6 Finish the sandwiches & serve your dish:

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!

Finish the sandwiches & serve your dish:
Browse Steps
1 of 6