Broccoli & Basil Pesto Sandwiches with Romaine & Citrus Salad

Broccoli & Basil Pesto Sandwiches

with Romaine & Citrus Salad

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 910 Cals/serving
  • View All
    Nutrition Label
    Download

These Italian focaccia sandwiches are layered with broccoli, three cheeses, and a savory basil, cashew, and pine nut pesto, then baked in the oven to meld all the bright, aromatic flavors. On the side, we’re serving a refreshing salad of romaine and seasonal clementine, dressed in a creamy dressing made with fresh clementine juice.

Get Cooking
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & season the tomato sauce:
1 Prepare the ingredients & season the tomato sauce:

Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel and roughly chop the garlic. Halve the focaccia. Grate the asiago cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. In a bowl, combine the tomato sauce and Italian seasoning; season with salt and pepper to taste.

Cook the broccoli:
2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic; cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli has softened and the water has cooked off. Turn off the heat.

Top & bake the focaccia:
3 Top & bake the focaccia:

Line a sheet pan with foil. Place the halved focaccia on the foil, cut side up; drizzle with olive oil. Top with the seasoned tomato sauce. Top the focaccia bottom with the grated asiago cheese, half the mozzarella cheese, and the cooked broccoli. Evenly top the broccoli with the remaining mozzarella cheese and pesto (stirring before adding). Season both focaccia halves with salt and pepper. Bake, rotating the sheet pan halfway through, 11 to 13 minutes, or until lightly browned and the cheese has melted. Remove from the oven; let stand for at least 2 minutes. Transfer to a cutting board.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the focaccia bakes, cut off and discard the root end of the lettuce; roughly chop the leaves. Place in a large bowl. Roughly chop the peppers. Halve 1 clementine crosswise; squeeze the juice into a bowl, straining out any seeds. Peel the remaining clementine; separate into segments. To make the dressing, add the crème fraîche, mustard, and 1 tablespoon of water to the bowl of clementine juice. Slowly whisk in a drizzle of olive oil until combined; season with salt and pepper to taste.

Make the salad:
5 Make the salad:

Just before serving, add the clementine segments, chopped peppers, and dressing to the bowl of chopped lettuce. Toss to thoroughly coat. Season with salt and pepper to taste.

Assemble the sandwich & serve your dish:
6 Assemble the sandwich & serve your dish:

Evenly top the baked focaccia bottom with the parmesan cheese. Complete with the focaccia top. Using a serrated knife, cut the finished sandwich into 4 equal-sized pieces. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & season the tomato sauce:

Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel and roughly chop the garlic. Halve the focaccia. Grate the asiago cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. In a bowl, combine the tomato sauce and Italian seasoning; season with salt and pepper to taste.

2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic; cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli has softened and the water has cooked off. Turn off the heat.

Cook the broccoli:
Top & bake the focaccia:
3 Top & bake the focaccia:

Line a sheet pan with foil. Place the halved focaccia on the foil, cut side up; drizzle with olive oil. Top with the seasoned tomato sauce. Top the focaccia bottom with the grated asiago cheese, half the mozzarella cheese, and the cooked broccoli. Evenly top the broccoli with the remaining mozzarella cheese and pesto (stirring before adding). Season both focaccia halves with salt and pepper. Bake, rotating the sheet pan halfway through, 11 to 13 minutes, or until lightly browned and the cheese has melted. Remove from the oven; let stand for at least 2 minutes. Transfer to a cutting board.

4 Prepare the remaining ingredients:

While the focaccia bakes, cut off and discard the root end of the lettuce; roughly chop the leaves. Place in a large bowl. Roughly chop the peppers. Halve 1 clementine crosswise; squeeze the juice into a bowl, straining out any seeds. Peel the remaining clementine; separate into segments. To make the dressing, add the crème fraîche, mustard, and 1 tablespoon of water to the bowl of clementine juice. Slowly whisk in a drizzle of olive oil until combined; season with salt and pepper to taste.

Prepare the remaining ingredients:
Make the salad:
5 Make the salad:

Just before serving, add the clementine segments, chopped peppers, and dressing to the bowl of chopped lettuce. Toss to thoroughly coat. Season with salt and pepper to taste.

6 Assemble the sandwich & serve your dish:

Evenly top the baked focaccia bottom with the parmesan cheese. Complete with the focaccia top. Using a serrated knife, cut the finished sandwich into 4 equal-sized pieces. Serve with the salad on the side. Enjoy!

Assemble the sandwich & serve your dish: