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Beef & Pesto Ricotta Sandwiches
with Romaine Salad & Balsamic Vinaigrette
35 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. To make these satisfying sandwiches, you’ll fill warm toasted rolls with tender slices of beef and sautéed fresh tomatoes––complete with an herbaceous spread of creamy ricotta mixed with our basil pesto.
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NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Thinly Sliced Beef
- 4 Small Baguettes
- 2 Romaine Lettuce Hearts
-
1 Sweet Onion
- ½ lb Grape Or Cherry Tomatoes
- ½ cup Part-Skim Ricotta Cheese
-
⅓ cup Basil Pesto
- 1 Tbsp Honey
- ¼ cup Balsamic Vinegar
- 4 oz Fresh Mozzarella Cheese
- ¼ cup Grated Parmesan Cheese
- ¼ tsp Crushed Red Pepper Flakes
-
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & toast the bread:
Remove the honey from the refrigerator to bring to room temperature. Halve the baguettes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Working in batches, add the halved baguettes, cut side down. Toast 4 to 5 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Wipe out the pan.
2
Prepare the ingredients & make the pesto spread:
While the bread toasts, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Roughly chop the lettuce. Medium dice the mozzarella. Combine in a large bowl. In a separate bowl, combine the ricotta and pesto. Taste, then season with salt and pepper if desired.
3
Cook the beef & vegetables:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened. Move the onion to one side of the pan. Add the seasoned beef in an even layer to the other side. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are slightly softened and the beef is browned and just cooked through. Turn off the heat.
4
Assemble the sandwiches:
Assemble the sandwiches using the toasted baguettes, pesto ricotta, and cooked beef and vegetables.
5
Make the salad & serve your dish:
In a bowl, whisk together the vinegar and honey (kneading the packet before opening). Slowly whisk in 1 tablespoon of olive oil until thoroughly combined; season with salt and pepper. Add to the bowl of prepared lettuce and mozzarella; season with salt and pepper. Toss to coat. Serve the sandwiches with the salad. Garnish with the parmesan. Enjoy!
6
Make ahead modifications:
Prepare as directed, except do not dress the salad in Step 5. Transfer the prepared lettuce and mozzarella and vinaigrette to separate airtight containers; cover and refrigerate. Cool the sandwiches uncovered, then tightly wrap in foil and refrigerate. Refrigerate the parmesan. Serve as directed. Enjoy!
1
Prepare & toast the bread:
Remove the honey from the refrigerator to bring to room temperature. Halve the baguettes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Working in batches, add the halved baguettes, cut side down. Toast 4 to 5 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Wipe out the pan.
2
Prepare the ingredients & make the pesto spread:
While the bread toasts, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Roughly chop the lettuce. Medium dice the mozzarella. Combine in a large bowl. In a separate bowl, combine the ricotta and pesto. Taste, then season with salt and pepper if desired.
3
Cook the beef & vegetables:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened. Move the onion to one side of the pan. Add the seasoned beef in an even layer to the other side. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are slightly softened and the beef is browned and just cooked through. Turn off the heat.
4
Assemble the sandwiches:
Assemble the sandwiches using the toasted baguettes, pesto ricotta, and cooked beef and vegetables.
5
Make the salad & serve your dish:
In a bowl, whisk together the vinegar and honey (kneading the packet before opening). Slowly whisk in 1 tablespoon of olive oil until thoroughly combined; season with salt and pepper. Add to the bowl of prepared lettuce and mozzarella; season with salt and pepper. Toss to coat. Serve the sandwiches with the salad. Garnish with the parmesan. Enjoy!
6
Make ahead modifications:
Prepare as directed, except do not dress the salad in Step 5. Transfer the prepared lettuce and mozzarella and vinaigrette to separate airtight containers; cover and refrigerate. Cool the sandwiches uncovered, then tightly wrap in foil and refrigerate. Refrigerate the parmesan. Serve as directed. Enjoy!
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