Roasted Broccoli & Cheddar Grilled Cheese (Print Version)

Crispy grilled cheese loaded with roasted broccoli florets and sharp cheddar, melted to perfection. Ready in 35 minutes.

# Components:

→ Vegetables

01 - 1 cup broccoli florets, cut into small pieces
02 - 1 tablespoon olive oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Cheese

05 - 1 cup sharp cheddar cheese, grated

→ Bread

06 - 4 slices hearty sandwich bread

→ Other

07 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Preheat oven to 425°F.
02 - Toss broccoli florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 12 to 15 minutes until tender and slightly caramelized.
03 - While broccoli roasts, grate the cheddar cheese.
04 - Butter one side of each bread slice.
05 - Place two bread slices, buttered side down, on work surface. Top each with half of the cheddar, then roasted broccoli, and remaining cheddar. Place remaining bread slices on top, buttered side up.
06 - Heat a large skillet or griddle over medium-low heat.
07 - Place sandwiches in skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
08 - Remove from skillet, let rest 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The roasted broccoli gets crispy edges that add texture instead of sogginess.
  • Sharp cheddar melts into every crack and crevice, making each bite impossibly gooey.
  • It feels indulgent but you're still eating a whole serving of vegetables.
  • It comes together in about half an hour with ingredients you probably already have.
02 -
  • Don't skip roasting the broccoli, raw florets release too much moisture and make the bread soggy.
  • Use medium low heat on the skillet or you'll end up with burnt bread and cold cheese in the middle.
  • Grate your own cheddar, the pre shredded kind has anti caking agents that prevent smooth melting.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt into every layer.
  • If your skillet isn't non stick, wipe it with a paper towel between sandwiches to prevent burnt butter bits from sticking to the next one.
  • Let the broccoli cool for a minute before assembling so the heat doesn't start melting the cheese too early and make it slide around.
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