Broccoli and Cheddar Grilled Cheese Sandwich

It wasn’t too long ago when I served up a fish fry, including the fried smelt, for the family. The fish fry had all of the fixings including some nice french fries, and a salted caraway bread. I love me some nice salted, caraway bread, but with that said, I had about half a loaf left over, and I knew that I did not want it to go to waste, that along with some leftover, slow cooked chicken. It’s funny how I come up with some of these recipe ideas, and I blame leftovers for the most part, and I wanted to try some cheddar I had recently purchased from Clock Shadow Creamery in Milwaukee.  So as I normally do, I navigated through the pantry and refrigerator and saw that I also had a head of broccoli, and that’s when it all came together, to make an awesome sandwich.

Broccoli and Cheddar Grilled Cheese Sandwich Recipe

So I had the ingredients and that is when thoughts of my loaded broccoli and cheese potato skins came into play, well, that and the restaurant that was in one of our local malls when growing up, I think it was called 1 Potato 2 or something like that where they loaded up roasted baked potatoes. I mean who doesn’t love the combination of broccoli and cheese, right?

Ingredients:

  • 2 1/2 inch thick slices of salted caraway bread
  • 2 tbsp unsalted butter
  • 1 small head of broccoli, cut into florets
  • 2 slices American cheese, cut in half
  • 1/2 cup of Medium cheddar cheese, grated
  • 1/2 cup of cooked, roasted chicken, torn
  • small bowl of iced water
  • pinch of salt

Begin by preparing all of your ingredients.

Add the broccoli florets into a large pot of boiling water, and cook for a few minutes. Once they are just tender, remove them and place them into the iced water to stop them from cooking, while at the same time retaining that great green color.

Pour out the hot broccoli water, as well as drain the cooled broccoli. Return the pot back to the stove, and place on low heat. Add in the torn chicken, the broccoli, and the cheddar cheese. Add just about a tablespoon of water just to steam and warm through that chicken while warming the cheese as well.

Heat a large skillet on medium to medium low heat. Butter the top side of each slice of bread. Add one slice of bread, butter side down, onto the skillet. Top that with one slice of American cheese. I cut the slice in half so it fits better onto the bread.

Spoon out the broccoli, cheese, and chicken mixture, and carefully add that onto the American cheese. Top that with another slice of American cheese, then top with the other slice of bread, butter side up.

How to make a Broccoli and Cheddar Grilled Cheese Sandwich

Heat each side, until nice and golden. Once golden, carefully flip with a large spatula, and cook the remaining side until that is nice and golden, about 4 minutes or so per side.

I use a cast iron bacon weight on the second side, just to get everything nice and melted. I will leave that up to you if you want to go that route.

Remove, slice and serve. My wife and I totally fell in love with this sandwich. It is everything you want in an awesome broccoli and cheese pairing, and well, let’s just say that little bit of chicken and caraway bread really make it even better. I hope you enjoy.

Broccoli and Cheddar Grilled Cheese Sandwich
Author: 
Recipe type: Sandwiches
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2½ inch thick slices of salted caraway bread
  • 2 tbsp unsalted butter
  • 1 small head of broccoli, cut into florets
  • 2 slices American cheese, cut in half
  • ½ cup of Medium cheddar cheese, grated
  • ½ cup of cooked, roasted chicken, torn
  • small bowl of iced water
  • pinch of salt
Instructions
  1. Begin by preparing all of your ingredients.
  2. Add the broccoli florets into a large pot of boiling water, and cook for a few minutes. Once they are just tender, remove them and place them into the iced water to stop them from cooking, while at the same time retaining that great green color.
  3. Pour out the hot broccoli water, as well as drain the cooled broccoli. Return the pot back to the stove, and place on low heat. Add in the torn chicken, the broccoli, and the cheddar cheese. Add just about a tablespoon of water just to steam and warm through that chicken while warming the cheese as well.
  4. Heat a large skillet on medium to medium low heat. Butter the top side of each slice of bread. Add one slice of bread, butter side down, onto the skillet. Top that with one slice of American cheese. I cut the slice in half so it fits better onto the bread.
  5. Spoon out the broccoli, cheese, and chicken mixture, and carefully add that onto the American cheese. Top that with another slice of American cheese, then top with the other slice of bread, butter side up.
  6. Heat each side, until nice and golden. Once golden, carefully flip with a large spatula, and cook the remaining side until that is nice and golden, about 4 minutes or so per side.
  7. I use a cast iron bacon weight on the second side, just to get everything nice and melted. I will leave that up to you if you want to go that route.
  8. Remove, slice and serve. My wife and I totally fell in love with this sandwich. It is everything you want in an awesome broccoli and cheese pairing, and well, let's just say that little bit of chicken and caraway bread really make it even better. I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Broccoli and Cheddar Grilled Cheese Sandwich

  1. When I saw this I thought “You seriously must be, or have been, a stoner”. But then I remembered some seriously weird food combinations my teenage step son and his friends come up when we’re at the lake. Must be a guy thing!

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