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Grilled Cheese with Broccoli

Serves

2 Grilled Cheeses

Prep Time

10 Minutes

Cook Time

0 Minutes

Sounds simple and not so ordinary, but a grilled cheese sandwich with broccoli on pumpernickel bread brings a delightful twist to a classic comfort food. It's a wholesome take that adds both texture and a bit of nutrition to the usual grilled cheese and throws out a grown-up-like version of the childhood classic. This ooey-gooey comforting sandwich gets an upgrade with loads of broccoli, a delicious combination of cheeses and garlic all cooked between two pieces of garlic olive oil infused bread.

Variations:
Add-On Ingredients - Consider adding thin slices of tomato, caramelized onions, or a touch of Dijon mustard for extra flavor.
Cheese Variety - Experiment with different cheeses like Fontina, Havarti, or even blue cheese for a bolder taste.
Herbs - Fresh herbs like basil, thyme, or parsley can be added to the broccoli to infuse more layers of flavor.

This broccoli grilled cheese on pumpernickel is more than just a sandwich; it’s a delightful combination of textures and flavors. The slight bitterness of the pumpernickel complements the cheesy, savory filling, while the broccoli adds a fresh crunch. Perfect for a quick lunch or a comforting dinner, it’s a nutritious twist on a beloved classic.

Products used: Garlic Olive Oil, Garlic Rosemary Sea Salt

Ingredients

4 tablespoons SOOC Garlic Olive Oil
2 teaspoons SOOC Rosemary Garlic Salt
1 tablespoon garlic, minced
1 large head of broccoli, trimmed and diced
3 cups shredded Swiss cheese and gruyere
4 pieces of pumpernickel bread

Directions

1. In a medium pan over medium heat add olive oil, broccoli, garlic, and salt. Sauté until broccoli is tender. Add a cup of shredded cheese and mix into broccoli until melted.

2. Remove the mixture from the pan. Using the same pan add the remainder of the olive oil. Place two slices down on a hot pan and divide the broccoli mixture between the two slices. Top with remaining cheese and cover with a second slice of bread.

3. Cook the sandwiches for about 3-4 minutes on each side, or until crispy and the cheese has melted.

4. Slice the sandwich in half and serve immediately. It pairs wonderfully with a light soup, such as tomato or creamy potato leek, to balance out the richness of the sandwich.