Description
A delicious and satisfying Broccoli Melt sandwich featuring roasted broccoli, sharp cheddar and mozzarella cheeses, and a hint of Dijon mustard, all grilled to golden perfection. Perfect for a hearty vegetarian lunch or main course.
Ingredients
Scale
Vegetables
- 1 head broccoli (cut into small florets)
Seasonings & Oils
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Sandwich Components
- 4 slices hearty bread (like sourdough or rye)
- 1 tablespoon Dijon mustard
- 1 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella or fontina cheese
- 1 tablespoon butter (for toasting)
Instructions
- Preheat Oven and Roast Broccoli: Preheat your oven to 425°F (220°C). Toss the broccoli florets with olive oil, salt, black pepper, and red pepper flakes if using. Spread them evenly on a baking sheet and roast for 15–20 minutes until the broccoli is tender with slightly crisp edges.
- Toast the Bread: While the broccoli roasts, lightly toast the bread slices using a skillet or toaster until just crisp. This prevents sogginess when assembling the sandwich.
- Spread Mustard: Spread a layer of Dijon mustard evenly onto each slice of toasted bread to add tangy flavor that complements the cheese and broccoli.
- Assemble Sandwich: Once the broccoli is roasted, distribute it evenly over two slices of the mustard-spread bread. Combine shredded sharp cheddar and mozzarella cheeses, then pile the cheese mixture on top of the broccoli. Cover each with the remaining bread slices to form two sandwiches.
- Grill the Sandwiches: Melt the butter in a skillet over medium heat. Place the sandwiches in the skillet and grill for 2–3 minutes per side until the bread is golden brown and the cheese has melted completely.
- Serve: Remove sandwiches from the skillet, slice as desired, and serve hot for the best flavor and texture experience.
Notes
- Add caramelized onions or sautéed mushrooms for extra depth of flavor.
- For a spicier melt, mix a dash of hot sauce into the Dijon mustard before spreading.
- This sandwich pairs wonderfully with tomato soup or a fresh side salad for a complete meal.
