Italian Beef & Fontina Sandwiches

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. 

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.

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.

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.

Assemble the sandwiches using the toasted bread and cooked beef and sauce. Using a serrated knife, cut into four equal-sized portions. 

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!