Broccoli and Pesto Sandwiches

Broccoli sandwiches seem weird but this is sooooooo good!!!

1 piece focaccia Bread halved length-wise (big enough to cut into 4 or 5 sandwiches)
1 8oz can tomato sauce
1/2 lb fresh mozzarella ball--tear into small pieces
1 lb broccoli (2 small heads)--cut off & discard bottom 1/2in stem-cut into small pieces keeping florets intact
1/3 cup shaved parmesan cheese
1/2 cup pesto
2 garlic cloves-roughly chopped
2 oz asiago cheese shredded
1 tbsp Italian seasoning

Turn oven to 475 and place rack in middle.  Combine tomato sauce and Italian seasoning and salt/pepper.

In a large pan, heat 2 teaspoons olive oil on medium heat until hot and add broccoli.  Add salt/pepper and cook, stirring occasionally 3 to 4 min. until slightly softened.

Add garlic and cook, stirring frequently, 1 to 2 min.

Add 1/2 cup water.  Cook, stirring occasionally, 4 to 5 min or until broccoli is softened and water is cooked off.  Turn off heat.

Line a sheet pan with foil and place the halved focaccia on the foil, cut side up.  Drizzle with olive oil. Divide and spread tomato sauce between both sides of bread.

Top one half to focaccia bread (the part that will be the bottom) with asiago cheese, 1/2 the mozzarella, and the broccoli.  Top broccoli with remaining mozzarella and pesto.  Season both sides with salt/pepper.

Bake for 11 to 13 min rotating halfway through or until lightly browned and melted.  Let stand for at least 2 min.

Top the broccoli with shaved parmesan cheese.  Place top on broccoli side and slice.