Beef & Pesto Ricotta Sandwiches with Romaine Salad & Balsamic Vinaigrette
Good to Make Ahead

Beef & Pesto Ricotta Sandwiches

with Romaine Salad & Balsamic Vinaigrette

35 MIN
4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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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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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Beef & Pesto Ricotta Sandwiches with Romaine Salad & Balsamic Vinaigrette
Title
time-saving
tips & techniques
Baguette
Romaine
Cherry Tomatoes
Ricotta Cheese
Honey
How To: Hold a Chef's Knife
Balsamic Vinegar
Fresh Mozzarella
Parmesan Cheese
Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & toast the bread:
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. 

Prepare the ingredients & make the pesto spread:
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.

Cook the beef & vegetables:
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. 

Assemble the sandwiches:
4 Assemble the sandwiches:

Assemble the sandwiches using the toasted baguettes, pesto ricotta, and cooked beef and vegetables. 

Make the salad & serve your dish:
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! 

Make ahead modifications:
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!

Tips from Home Chefs

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Beef & Pesto Ricotta Sandwiches

Prepare & toast the bread:
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.

Prepare the ingredients & make the pesto spread:
Cook the beef & vegetables:
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. 

Assemble the sandwiches:
Make the salad & serve your dish:
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!

Make ahead modifications:
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