Beyond Beef™ & Fontina Sandwiches with Caesar-Style Broccoli

Beyond Beef™ & Fontina Sandwiches

with Caesar-Style Broccoli

35 MIN
4 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.
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.
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.
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
  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef®
  • with Hot Italian Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • with Beyond 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™, poblano peppers, and onion.
    CLICK FOR RECIPE CARD

    Get Plans

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Beyond Beef™ & Fontina Sandwiches with Caesar-Style Broccoli
    Title
    • 16 oz Plant-Based Ground Beyond Beef ™
    • 1 Piece Focaccia Bread
    • 1 lb Broccoli
    • 1 Lemon
    • 2 cloves Garlic
    • 1 Yellow Onion
    • 2 Poblano Peppers
    • 2 Tbsps Tomato Paste
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Mayonnaise
    • 4 oz Shredded Fontina Cheese
    • 0.7 oz Grana Padano Cheese
    time-saving
    tips & techniques
    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Preheat the oven to 450°F. Line two sheet pans 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. Transfer to one 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. Peel 2 cloves of garlic; leaving one clove whole, using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Grate the Grana Padano on the small side of a box grater. Halve the lemon crosswise. Squeeze 1 tablespoon of the juice into a bowl, straining out the seeds (you may have extra). Add the mayonnaise, half the grated Grana Padano, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk to combine. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the diced onion and diced peppers.

    Toast the bread
    3 Toast the bread

    Place the halved bread, cut side up, on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the fontina. Toast in the oven 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 peeled garlic clove; discard the clove. Transfer to a cutting board.

    Cook the Beyond Beef™ & make the sauce
    4 Cook the Beyond Beef™ & make the sauce

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the Beyond Beef™; season with salt and pepper. Cook, stirring frequently and breaking apart with a spoon, 3 to 5 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 Beyond 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 Beyond Beef™ and sauce. Using a serrated knife, cut the sandwiches into four equal-sized portions. Transfer the roasted broccoli to a large bowl; add the dressing. Stir to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the dressed broccoli on the side. Garnish the broccoli with the remaining grated Grana Padano. Enjoy! 

    Tips from Home Chefs

    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Preheat the oven to 450°F. Line two sheet pans 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. Transfer to one 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. Peel 2 cloves of garlic; leaving one clove whole, using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Grate the Grana Padano on the small side of a box grater. Halve the lemon crosswise. Squeeze 1 tablespoon of the juice into a bowl, straining out the seeds (you may have extra). Add the mayonnaise, half the grated Grana Padano, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk to combine. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the diced onion and diced peppers.

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

    Place the halved bread, cut side up, on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the fontina. Toast in the oven 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 peeled garlic clove; discard the clove. Transfer to a cutting board.

    4 Cook the Beyond Beef™ & make the sauce

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the Beyond Beef™; season with salt and pepper. Cook, stirring frequently and breaking apart with a spoon, 3 to 5 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 Beyond Beef™ is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the Beyond Beef™ & make the sauce
    Finish & serve your dish
    5 Finish & serve your dish

    Assemble the sandwiches using the toasted bread and cooked Beyond Beef™ and sauce. Using a serrated knife, cut the sandwiches into four equal-sized portions. Transfer the roasted broccoli to a large bowl; add the dressing. Stir to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the dressed broccoli on the side. Garnish the broccoli with the remaining grated Grana Padano. Enjoy! 

    Browse Steps
    1 of 5