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Italian Beef & Fontina Sandwiches
with Caesar-Dressed Broccoli
30 minWellness at Blue Apron
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4 Servings
- Est. 920 Cals/serving
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To make this Italian take on the crowd-pleasing sloppy joe, 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 hearty filling of saucy spiced beef and onion. It’s all complete with a side of roasted broccoli tossed with an easy take on creamy ceasar dressing.
Get Cooking
fresh
ingredients
Title
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1⅛ lbs Ground Beef
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1 Piece Focaccia Bread
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1 lb Broccoli
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1 Lemon
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2 cloves Garlic
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1 Yellow Onion
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2 Tbsps Mayonnaise
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¼ cup Grated Parmesan Cheese
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2 Tbsps Tomato Paste
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1½ tsps Calabrian Chile Paste
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4 oz Fontina Cheese
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare & roast the broccoli:
Preheat the oven to 450°F. Line a sheet pan 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. Place on the 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:
While the broccoli roasts, halve the bread. If necessary, grate the fontina cheese on the large side of a box grater. Halve, peel, and medium dice the onion. Halve the lemon crosswise. Squeeze 1 tablespoon of juice into a large bowl, straining out the seeds. Peel 2 cloves of garlic; keep 1 clove whole. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). To the bowl of lemon juice, add the mayonnaise, half the parmesan cheese, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk to combine.
3
Toast the bread:
Place the halved bread, cut side up, on a separate, foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the grated fontina cheese. Bake 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, carefully rub the top half with the whole garlic clove; discard the clove. Transfer to a cutting board.
4
Cook the beef & make the sauce:
While the bread toasts, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and chile paste. 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.
5
Assemble the sandwiches:
Assemble the sandwiches using the toasted bread and cooked beef and sauce. Using a serrated knife, cut into four equal-sized portions.
6
Dress the broccoli & serve your dish:
Add the roasted broccoli to the bowl of dressing. Stir to coat. Serve the sandwiches with the dressed broccoli on the side. Garnish the broccoli with the remaining parmesan cheese. Enjoy!
1
Prepare & roast the broccoli:
Preheat the oven to 450°F. Line a sheet pan 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. Place on the 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:
While the broccoli roasts, halve the bread. If necessary, grate the fontina cheese on the large side of a box grater. Halve, peel, and medium dice the onion. Halve the lemon crosswise. Squeeze 1 tablespoon of juice into a large bowl, straining out the seeds. Peel 2 cloves of garlic; keep 1 clove whole. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). To the bowl of lemon juice, add the mayonnaise, half the parmesan cheese, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk to combine.
3
Toast the bread:
Place the halved bread, cut side up, on a separate, foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the grated fontina cheese. Bake 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, carefully rub the top half with the whole garlic clove; discard the clove. Transfer to a cutting board.
4
Cook the beef & make the sauce:
While the bread toasts, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and chile paste. 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.
5
Assemble the sandwiches:
Assemble the sandwiches using the toasted bread and cooked beef and sauce. Using a serrated knife, cut into four equal-sized portions.
6
Dress the broccoli & serve your dish:
Add the roasted broccoli to the bowl of dressing. Stir to coat. Serve the sandwiches with the dressed broccoli on the side. Garnish the broccoli with the remaining parmesan cheese. Enjoy!
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