Thursday, April 24, 2014

Broccoli Cheddar Grilled Cheese

I've been inactively watching nature shows on PBS for the past hour or three while putzing around on the Internet and editing these here photos. Not a lot has been learned, but I have noticed that the music has a very ominous almost spooky thing going on. The scientists and narrator's voices also have a similar vibe happening. Why is this? Has anyone else noticed this?

Maybe it is time for me to change the channel. They must be going for that feel. After all, science can have a sort of awesome and ominous quality to it. Right? Enough of my ramblings about the production qualities of PBS nature shows and more about grilled cheese.

April is grilled cheese month and quite possibly the best month EVER. I don't care if it rains a lot. It is named after me and involves warm cheese between delicious carbs. Enough said.

Broccoli cheddar soup is up there on my favorite soups list. Roasted broccoli is also like vegetable candy for me. It gets all crunchy and roasty on the outside. You can sometimes find me on a wild Friday night drinking wine, watching trashy TV and shoveling a whole head or two of roasted broccoli in my face. You should try it sometime. I live a wild life. No big deal.

I roast extra broccoli and grate extra cheese in anticipation of snacking while I make my sammie. You should do the same. Snacking is inevitable. The addition of the Havarti adds a good melty and creamy quality to the sandwich, mimicking the creaminess of soup.  While the cheddar is obviously necessary to the sandwich and adds a good sharpness.

I have made this sandwich using both sourdough and whole wheat bread, they are equally as good. Go ahead and make your life a bit easier and use whatever bread you have on hand. Celebrate the end of the best month ever and grilled cheese month with this sammie; you won't regret it.

Roasted broccoli:
1 head of broccoli
1 tbsp extra virgin olive oil
Kosher salt

1/4 cup roasted broccoli, chopped
2 slices sourdough or french bread
1/3 cup extra sharp cheddar, grated
1/4 cup Havarti, grated
Onion powder
Garlic powder
1 tablespoon unsalted butter, softened

Preheat the oven to 425 degree Fahrenheit. Cut the broccoli florets into bite sized pieces. Toss the broccoli with the olive oil, generous pinch of salt and freshly ground black pepper. Spread the florets evenly onto a baking sheet and roast for 20 minutes or until tender and beginning to brown slightly.

Sandwich assembly:
Spread 1/2 tablespoon of butter on both pieces of bread. Flip the slices over (the buttered sides are the ones that are going to hit the pan) and place half the grated cheddar on one piece of the bread. Add the chopped broccoli on top of the cheddar. Sprinkle a pinch of onion powder, garlic and generous pinch of pepper on top of the broccoli. Then add the Havarti, remainder of cheddar and final piece of bread.

Heat a heavy bottomed skillet over low heat. Carefully transfer the sandwich to the skillet and cook until the bread is toasty and golden on both sides and the cheese is gooey and melty. About 7 to 10 minutes. Remove from the pan and let sit for a few minutes before enjoying.

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