Beyond Beef™ & Fontina Sandwiches with Caesar-Style Broccoli

Beyond Beef™ & Fontina Sandwiches

with Caesar-Style Broccoli

35 MIN
4 Servings
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  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef® View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    From the Test Kitchen

    To make these crowd-pleasing sandwiches, you’ll toast focaccia under a layer of melty fontina cheese, then rub half the bread with a whole garlic clove for a hint of punchy flavor that perfectly complements the filling of saucy, spiced Beyond Beef™ and onion.

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
    fresh
    ingredients
    Beyond Beef™ & Fontina Sandwiches with Caesar-Style Broccoli
    Title
    • 1 Piece Focaccia Bread
    • 1 lb Broccoli
    • 1 Lemon
    • 2 cloves Garlic
    • ½ lb Sweet Peppers
    • 2 Tbsps Tomato Paste
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 4 oz Shredded Fontina Cheese
    • 1 Yellow Onion
    • 1⅛ lbs Ground Beef
    Prepare & roast the broccoli:
    1 Prepare & roast the broccoli:

    Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

    Prepare the remaining ingredients & make the dressing
    2 Prepare the remaining ingredients & make the dressing

    Meanwhile, halve the bread horizontally. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine the diced onion and sliced peppers in a bowl. Peel 2 cloves of garlic; leaving 1 clove whole, using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve the lemon crosswise. Squeeze 1 tablespoon of the juice into a large bowl, straining out the seeds (you may have extra). Add the mayonnaise, half the parmesan, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk to combine.

    Toast the bread
    3 Toast the bread

    Line a separate sheet pan with foil. Place the halved bread, cut side up, on the foil. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the fontina. Toast 5 to 7 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand at least 2 minutes. When cool enough to handle, rub the top half with the whole garlic clove; discard the clove. Transfer to a cutting board.

    Cook the beef & make the sauce
    4 Cook the beef & make the sauce

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared onion and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Finish & serve your dish
    5 Finish & serve your dish

    Assemble the sandwiches using the toasted bread and cooked beef and sauce. Using a serrated knife, cut the sandwiches into four equal-sized portions. Add the roasted broccoli to the bowl of dressing. Stir to coat. Serve the sandwiches with the dressed broccoli on the side. Garnish the broccoli with the remaining parmesan. Enjoy! 

    Tips from Home Chefs

    Prepare & roast the broccoli:
    1 Prepare & roast the broccoli:

    Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

    2 Prepare the remaining ingredients & make the dressing

    Meanwhile, halve the bread horizontally. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine the diced onion and sliced peppers in a bowl. Peel 2 cloves of garlic; leaving 1 clove whole, using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve the lemon crosswise. Squeeze 1 tablespoon of the juice into a large bowl, straining out the seeds (you may have extra). Add the mayonnaise, half the parmesan, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk to combine.

    Prepare the remaining ingredients & make the dressing
    Toast the bread
    3 Toast the bread

    Line a separate sheet pan with foil. Place the halved bread, cut side up, on the foil. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the fontina. Toast 5 to 7 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand at least 2 minutes. When cool enough to handle, rub the top half with the whole garlic clove; discard the clove. Transfer to a cutting board.

    4 Cook the beef & make the sauce

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared onion and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Cook the beef & make the sauce
    Finish & serve your dish
    5 Finish & serve your dish

    Assemble the sandwiches using the toasted bread and cooked beef and sauce. Using a serrated knife, cut the sandwiches into four equal-sized portions. Add the roasted broccoli to the bowl of dressing. Stir to coat. Serve the sandwiches with the dressed broccoli on the side. Garnish the broccoli with the remaining parmesan. Enjoy! 

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