Broccoli + Cheddar Melt

Continuing the great tradition that is grilled cheese month, today's grilled cheese is reminiscent of classic broccoli and cheddar soup. Provolone provides the creaminess, cheddar cheese and zest the sharp zip, and broccoli the hearty crunch, sandwiched between two thick slices of multigrain bread. On its own, this sandwich is filling and delicious, or pair with say tomato soup for extra tang and some relief from the cheesiness between bites.

Recipe from Half Baked Harvest.

-1 head broccoli, cut into florets
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-2 teaspoons lemon zest
-salt and crushed red pepper
-6-8 slices multigrain bread
-butter or cooking spray
-1 1/2 cups shredded cheddar cheese
-1 1/2 cups shredded provolone cheese

Boil the broccoli florets for about three minutes, then douse in cold water to halt the cooking. This should achieve a vibrant vegetable that is cooked but not mushy. Chop the broccoli florets, and mix with garlic and onion powder, lemon zest, and salt and red pepper to taste.

Heat butter or cooking spray in a pan over medium heat. I used thick-sliced bread, so it was important for me to err on the side of having a lower heat, so the bread wouldn't burn before the cheese melted. Set the bread in the pan, then layer, in equal portions, provolone cheese, broccoli mix, and cheddar cheese. If you have a non-stick pan, don't worry if some cheese spills out, it should lift off the pan after it crisp up. Flip when browned, cook until the cheese is melted throughout.


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