Broccoli, Pesto & Mozzarella Subs with Orange & Romaine Salad
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Broccoli, Pesto & Mozzarella Subs

with Orange & Romaine Salad

40 MIN
2 Servings
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    From the Test Kitchen

    In these crowd-pleasing sandwiches, verdant broccoli is topped with herbaceous basil pesto and creamy, melty mozzarella cheese—all layered between golden brown baguettes. To cut through the richness, we’re serving it all with a side salad dotted with bites of fresh, sweet orange.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Broccoli, Pesto & Mozzarella Subs with Orange & Romaine Salad
    Title
    • 2 cloves Garlic
    • 2 Small Baguettes
    • ⅓ cup Basil Pesto
    • 1 Navel Orange
    • 1 Romaine Lettuce Heart
    • 3 Tbsps Ranch Dressing
    • 4 oz Fresh Mozzarella Cheese
    • ½ lb Broccoli
    • ¼ cup Grated Romano Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°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 florets. Peel and roughly chop 2 cloves of garlic. Halve the baguettes. Tear the mozzarella into small pieces.

    Cook the broccoli
    2 Cook the broccoli

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Assemble & toast the sandwiches
    3 Assemble & toast the sandwiches

    Line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top the bottom halves with the pesto, cooked broccoli, and mozzarella pieces; drizzle with olive oil and season with salt and pepper. Leaving the sandwiches open, toast in the oven 9 to 11 minutes, or until the baguettes are lightly browned and the cheese is melted. Carefully transfer to a cutting board and let stand at least 2 minutes.

    Prepare the orange & make the dressing
    4 Prepare the orange & make the dressing

    Meanwhile, halve the orange. Peel and medium dice one half; place in a large bowl. Squeeze the juice of the remaining half into a separate bowl. To the bowl of orange juice, add the ranch dressing; whisk to combine. Taste, then season with salt and pepper if desired.

    Make the salad & serve your dish
    5 Make the salad & serve your dish

    Roughly chop the lettuce; transfer to the bowl of diced orange. Add enough of the dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Assemble the toasted sandwiches with top halves of the baguettes, then halve on an angle. Serve the finished sandwiches with the salad on the side. Garnish the salad with the romano. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°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 florets. Peel and roughly chop 2 cloves of garlic. Halve the baguettes. Tear the mozzarella into small pieces.

    2 Cook the broccoli

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the broccoli
    Assemble & toast the sandwiches
    3 Assemble & toast the sandwiches

    Line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top the bottom halves with the pesto, cooked broccoli, and mozzarella pieces; drizzle with olive oil and season with salt and pepper. Leaving the sandwiches open, toast in the oven 9 to 11 minutes, or until the baguettes are lightly browned and the cheese is melted. Carefully transfer to a cutting board and let stand at least 2 minutes.

    4 Prepare the orange & make the dressing

    Meanwhile, halve the orange. Peel and medium dice one half; place in a large bowl. Squeeze the juice of the remaining half into a separate bowl. To the bowl of orange juice, add the ranch dressing; whisk to combine. Taste, then season with salt and pepper if desired.

    Prepare the orange & make the dressing
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    Roughly chop the lettuce; transfer to the bowl of diced orange. Add enough of the dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Assemble the toasted sandwiches with top halves of the baguettes, then halve on an angle. Serve the finished sandwiches with the salad on the side. Garnish the salad with the romano. Enjoy!

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