Beyond Beef™ & Fontina Sandwiches with Caesar-Style Broccoli

Beyond Beef™ & Fontina Sandwiches

with Caesar-Style Broccoli

35 MIN
+$1.45/serving 4 Servings
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  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef® View recipe
  • with Hot Italian Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
  • with Hot Italian Pork Sausage

    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.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Beyond Beef™ & Fontina Sandwiches with Caesar-Style Broccoli
    Title
    • 10 oz Hot Italian Pork Sausage
    • 1 Piece Focaccia Bread
    • 2 cloves Garlic
    • 1 Lemon
    • 1 lb Broccoli
    • 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 sausage & make the sauce
    4 Cook the sausage & 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 sausage; 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 sausage 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 sausage 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 sausage & 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 sausage; 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 sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

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

    Assemble the sandwiches using the toasted bread and cooked sausage 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!

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