GRILLED BROCCOLI AND CHEESE SANDWICH
An idea of mine that stemmed from wanting a grilled cheese sandwich and then later thinking about broccoli and cheese and deciding to put them together, which came out very good!
Provided by Princess Whitney Rachel Crider
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat. Add broccoli and onion and cook until softened, about 5 minutes. Remove from heat and let cool.
- Distribute sauteed vegetables evenly on 2 slices of bread. Place 2 slices Cheddar cheese over the vegetables, season with garlic powder, and top with remaining 2 slices of bread.
- Melt 1 tablespoon butter in a nonstick skillet over medium-high heat, tilting the skillet to distribute the butter evenly as it melts. Place the sandwiches into the skillet and cook until the bottom piece of bread is golden brown, about 5 minutes.
- Melt remaining butter in the skillet. Carefully flip each sandwich, evenly coating the bread with melted butter. Cook until each sandwich is golden brown, 2 to 5 minutes more.
Nutrition Facts : Calories 543.4 calories, Carbohydrate 28.2 g, Cholesterol 105.3 mg, Fat 38.5 g, Fiber 6 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 708.1 mg, Sugar 5.4 g
THE BEST BROCCOLI SANDWICH
A tangy, crunchy, garlicky broccoli sandwich reminiscent of the delicious concoction from NYC's famed No. 7 Sub.
Provided by Leanne Brown
Categories Sandwich
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil.
- While you wait for the water to boil, place a small pan on medium heat and melt the butter.
- Fry the garlic in the butter until dark brown and crispy. Take them off the heat and put them in a small bowl. Mmmmm garlic chips.
- In another small bowl, combine the mayo, gochujang paste, and soy sauce and mix thoroughly.
- Once the water is boiling, drop the stem pieces of broccoli into the pot and boil for 1 minute before adding the florets. Boil for another 3 minutes. Remove a piece of broccoli from the water. If it is tender enough that a fork goes through with no resistance you're done. If not, leave them to boil for another minute or two. When tender, pour the broccoli into a strainer and let it stand until it's cool enough to touch. Add salt to the broccoli to taste.
- Assembly time! Split the brioche buns in half. Toast them in the toaster oven or under the broiler until light golden. Slather the bottom of the bun in a generous layer of the chili mayo. Top the bottom half with mozzarella and toast again until the mozzarella just begins to melt. Carefully place a layer of broccoli on top of the bottom bun. Sprinkle a few of the toasted garlic pieces on top and continue to add more broccoli until you have used it all up or you worry that your tower of broccoli will not hold. This is like jenga. Try to create a nest that will hold once you bite into the sandwich. Sprinkle with the remaining garlic chips. Slather the top bun half with the rest of the chili mayo and top the sandwich.
BROCCOLI AND EGG SANDWICH
This was a specialty of my Grandma's. I remember when I was a kid she would sometimes make this for my mom to take for her lunch at work. Eventually Gram wound up sending about 6 sandwishes everytime because my mom's coworkers all wanted it when they smelled it. Grandma didn't measure anything, so these are estimates.
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Chop broccoli; heat in pan with olive oil, sprinkle with garlic powder and seasoned salt.
- Beat eggs, milk, salt and pepper. Pour eggs over broccoli and scramble together (do not overcook).
- When almost done, place a slice of provolone cheese over the top to melt.
- Serve on Italian bread.
PRESSED BROCCOLI RABE AND MOZZARELLA SANDWICHES
I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage I once read about how legendary food writer M. F. K. Fisher made a guest sit on a wrapped sandwich while they chatted so it would be perfectly pressed in time for lunch. Ha! When these sandwiches are pressed, the olive and caper mixture soaks into the bread and the cheese and garlicky broccoli rabe become really good friends. The broccoli rabe can also be served as a side dish with the olive mixture spooned on top (or you can mix the lot with cooked pasta and call it dinner). If you can't find or don't like broccoli rabe, substitute regular broccoli or any dark, leafy green such as kale.
Provided by Julia Turshen
Categories Sandwich Dinner Lunch Vegetarian Leafy Green Broccoli Rabe Mozzarella Olive
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pour water to a depth of 1 in [2.5 cm] into a medium pot and set over high heat. When the water boils, add a large pinch of salt and then the broccoli rabe and cook, stirring, until bright green and slightly wilted, about 30 seconds. Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 Tbsp of the olive oil, the garlic, and the red pepper flakes and stir the garlic into the oil until it's fragrant, just 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.
- In a small bowl, combine the olives, capers, vinegar, the remaining 1 Tbsp olive oil, and a small pinch of salt and stir together. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap. Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.
BROCCOLI SANDWICH FOR BROCCOLI LOVERS
This is from the 'City Times' newspaper. I haven't tried it yet, but plan to substitute the broccoli with cauliflower and try it soon.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 45m
Yield 5 sandwiches
Number Of Ingredients 6
Steps:
- Boil the broccoli with a little salt and black pepper for 5 minutes.
- In a bowl, mix the flour with the salt.
- Add just enough water to form a soft dough.
- Roll out small circles of approximately 14 cm diameter.
- Heat oil (a tsp. or two) on a flat bottomed pan (tava) and place a cicle of the dough (made in step 4), one at a time, on the tava.
- Cook on either side till lightly golden-brown (brown specs will appear).
- Then, flip and cook on the other side till done (same way, until light brown specs will appear).
- Then, remove from the pan, drain excess oil.
- Spread the mayonnaise on it.
- Put three pieces of tomatoes and broccoli in the middle from the top to the bottom and roll.
- Wrap it with tissue.
- Serve.
Nutrition Facts : Calories 171.8, Fat 0.8, SaturatedFat 0.1, Sodium 22.3, Carbohydrate 35.9, Fiber 3.5, Sugar 3.5, Protein 6.2
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- Roast Broccoli: On a baking tray, combine broccoli florets, olive oil, salt, pepper and garlic. Dot over diced bacon then pop in the oven at 200C/390F for around 15-20mins, or until the broccoli is fork tender and the bacon is crispy.
- Cheese Sauce: Add butter to a pot or pan over medium heat. Once melted, stir in flour until a paste forms, then gradually add in milk, whisking as you go to avoid lumps. Add in mustard, salt & white pepper and cheddar, turn off the heat then stir until the cheese melts (be aware the sauce will thicken as it rests).
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