Italian Beef & Fontina Sandwiches with Caesar-Dressed Broccoli

Italian Beef & Fontina Sandwiches

with Caesar-Dressed Broccoli

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Italian Beef & Fontina Sandwiches with Caesar-Dressed Broccoli
Title
  • 1⅛ lbs Ground Beef
  • 1 Piece Focaccia Bread
  • 1 lb Broccoli
  • 1 Lemon
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 2 Tbsps Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Tomato Paste
  • 1½ tsps Calabrian Chile Paste
  • 4 oz Fontina Cheese
Prepare & roast the broccoli:
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. 

Prepare the remaining ingredients & make the dressing:
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.

Toast the bread:
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.

Cook the beef & make the sauce:
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.

Assemble the sandwiches:
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. 

Dress the broccoli & serve your dish:
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!

Tips from Home Chefs

Prepare & roast the broccoli:
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.

Prepare the remaining ingredients & make the dressing:
Toast the bread:
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.

Cook the beef & make the sauce:
Assemble the sandwiches:
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!

Dress the broccoli & serve your dish:
Browse Steps
1 of 6