Beyond Beef™ & Fontina Sandwiches

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.

Meanwhile, halve the bread horizontally. Halve, peel, and medium dice the onion. Peel 2 cloves of garlic; leaving one 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 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. 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.Combine the diced onion and diced peppers in a bowl.

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.

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 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.

Assemble the sandwiches using the toasted bread and cooked 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 parmesan. Enjoy!