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Broccoli & Basil Pesto Sandwiches Fill 1 Created with Sketch.

with Romaine & Citrus Salad

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

These flavorful Italian sandwiches are layered with broccoli, fresh mozzarella, tomato sauce, and fragrant basil-cashew pesto, then baked to perfection in the oven.

fresh
ingredients
Broccoli & Basil Pesto Sandwiches with Romaine & Citrus Salad
Title
  • 1 Piece Focaccia Bread
  • 1 8-Ounce Can Tomato Sauce
  • ½ lb Fresh Mozzarella Cheese
  • 2 Clementines
  • 2 cloves Garlic
  • 2 Romaine Lettuce Hearts
  • 1 lb Broccoli
  • 1 oz Sweet Piquante Peppers
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Dijon Mustard
  • ½ cup Basil & Cashew Pesto (Contains Pine Nuts)
  • ⅓ cup Shaved Parmesan Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
tried-and-true
kitchen tools
step-by-step
instructions
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. Peel and roughly chop the garlic. Halve the bread. Tear the mozzarella cheese into small pieces. In a bowl, combine the tomato sauce and Italian spice blend; 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.

Assemble & bake the sandwich:
3 Assemble & bake the sandwich:

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

Prepare the remaining ingredients & make the dressing:
4 Prepare the remaining ingredients & make the dressing:

While the sandwich 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 the bowl of clementine juice, add the crème fraîche, mustard, and 1 tablespoon of water. Slowly whisk in a drizzle of olive oil until well 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.

Serve your dish:
6 Serve your dish:

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

Tips from Home Chefs

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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!

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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. Peel and roughly chop the garlic. Halve the bread. Tear the mozzarella cheese into small pieces. In a bowl, combine the tomato sauce and Italian spice blend; 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:
Assemble & bake the sandwich:
3 Assemble & bake the sandwich:

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

4 Prepare the remaining ingredients & make the dressing:

While the sandwich 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 the bowl of clementine juice, add the crème fraîche, mustard, and 1 tablespoon of water. Slowly whisk in a drizzle of olive oil until well combined; season with salt and pepper to taste.

Prepare the remaining ingredients & make the dressing:
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 Serve your dish:

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

Serve your dish: