Beyond Beef™ & Fontina Sandwiches with Caesar-Style Broccoli

Beyond Beef™ & Fontina Sandwiches

with Caesar-Style Broccoli

Group Created with Sketch. 35 min
$9.94/SERVING
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 970 Cals/serving
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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.
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fresh
ingredients
Beyond Beef™ & Fontina Sandwiches with Caesar-Style Broccoli
Title
  • 18 oz Ground Beef
  • 1 Piece Focaccia Bread
  • 1 lb Broccoli
  • 1 Lemon
  • 2 cloves Garlic
  • 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
  • 2 Poblano Peppers
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, 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.

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 beef & make the sauce
4 Cook the 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 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. 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!

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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, 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.

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 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 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. 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!