Broccoli & Basil Pesto Sandwiches with Romaine & Citrus Salad

Broccoli & Basil Pesto Sandwiches

with Romaine & Citrus Salad

45 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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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

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:
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