Who says veggie sandwiches can't be delicious?
I’ve never had a veggie sandwich I didn’t love, but these smashed broccoli melts are extra special. Crisp charred broccoli and roasted red peppers are smothered in a blanket of gooey mozzarella and sandwiched between buttery bread for a warm and toasty sandwich that rivals any grilled cheese out there.
If you’ve never smashed broccoli before, you’ve got to get on that train. Between the super crispy bottom and the lightly charred edges, you won’t be able to stop eating it. At first glance, it might seem unnecessary here (why not just saute the broccoli in a pan?) but the thin, crispy texture and deep umami flavor that you get from smashing and roasting really brings a lot of depth to the sandwich. It’s worth the extra steps.
(Side note: you can absolutely make the smashed broccoli in advance and store it in the refrigerator for up to 3 days. Then whenever you want a sandwich, simply build and cook it.)
Like with any grilled cheese, low and slow is key to cooking these melts. The pan should stay at a consistent moderate temperature. If it’s too hot, the bread will burn before the cheese is melted. If it’s too cold, the exterior of the bread will never get crispy or golden, and you’ll miss out on all the great flavor from the browned butter and that joyful crunch when you take a bite.
I tend to have more issues with getting the cheese melted before the bread gets too dark (maybe my burners trend hot?); if this ever happens to you, don’t panic. Just stick the sandwich in the microwave for 15 second intervals until you get that gooey center. You might lose some crispness on the bottom of the sandwich, but you’ll have that melty cheese—which in my opinion is vastly more important.
Enjoy!
Smashed Broccoli and Roasted Red Pepper Melts
(Serves 4)
12 oz. broccoli, cut into 1 ½”-long florets
½ cup water
¾ tsp. kosher salt, divided
2 tbsp. olive oil
2 garlic cloves, finely chopped
¼ tsp. red pepper flakes
8 (1/2” thick) slices good white country bread
4 tbsp. unsalted butter, room temperature
½ c. roasted red peppers, sliced into strips ¼” thick
4 oz. fresh mozzarella cheese, shredded
Equipment: large pan with lid, sheet pan, measuring cup or heavy-bottomed glass cup
Instructions
Preheat oven to 425°, rack in the middle position.
In a large pan, heat ½ cup water until steaming. Stir in ½ teaspoon kosher salt, then add broccoli. Bring to a simmer; cover and steam until a paring knife slides easily into the center of a stalk, 3-4 minutes.
Drain broccoli; return to pan and heat over medium, tossing occasionally, until extra moisture has steamed off, about 1 minute. Transfer to a large metal sheet pan; toss with olive oil and ¼ teaspoon kosher salt and spread so florets are evenly spaced as possible.
Using the bottom of a clean measuring cup or heavy glass, smash broccoli out to ¼” thick, then sprinkle evenly with garlic and red pepper flakes. (Try to ensure garlic and red pepper are only on top of broccoli; any on the sheet pan will burn during roasting.)
Roast broccoli until browned and crispy, 20-25 minutes. Remove from oven and let cool slightly.
To make sandwiches, butter one side of each slice of bread. Arrange four slices on clean work surface, butter side down, then top each with ¼ of smashed broccoli and roasted red peppers. Top each with 1 oz. shredded mozzarella and remaining slices of bread, butter side up.
Preheat a large pan over medium heat. Add two sandwiches to the pan, cheese side closest to the pan, and cook until golden brown on the bottom, 2-3 minutes. Flip and cook until golden brown on the second side, about 2 minutes more.
Originally posted January 19, 2025.
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