The Best Broccoli Sandwich Recipes
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.
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- Spread 1/2 tablespoon of butter on each of 4 slices of bread and place them on a place, butter side facing down.
- Divide cheddar equally onto 2 of the slices. Top those same 2 slices with an even layer of roasted broccoli, a few slices of roasted red peppers, and shredded mozzarella. Top each with the remaining slice of bread (butter side on top).
- Heat a large skillet or griddle pan over medium heat. Add sandwiches and cook for 3-5 minutes, until golden brown. Note that it helps to place something heavy on top to disperse weight evenly (I use a large cast iron). Flip sandwiches and cook without any weight on top for another 2-3 minutes, until just browned.
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