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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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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