Broccolini Cheddar Melts Recipes

BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

BROCCOLI & CHEDDAR MELTS

Steps:

• Spread the outside of one slice of bread with some butter then place butter side down in a large non-stick skillet or on a griddle.
• Layer half the cheese on the inside of the bread and top with chopped cooked broccoli. Sprinkle with salt & pepper as desired.
• Top broccoli with remaining cheese then sandwich second slice of bread on top. Spread outside of second side of bread with butter.
• Turn heat to medium-low and cook (~3-5 minutes each side) or until cheese is melted & bread is golden brown.

BROCCOLI CHEDDAR MELTS

Steps:

• 1. In a bowl, combine the broccoli, olive oil, chives, garlic powder, lemon zest, and a pinch each of salt and crushed red pepper flakes. 2. Spread the outside of each slice of bread with butter. On the inside of half of the slices of bread, evenly layer the cheeses and broccoli, topping the broccoli layer with a slight sprinkle of cheese. Add the top piece of bread, buttered side facing up.3. Heat a large skillet over medium heat and add a pat of butter.4. Place the sandwiches, one at a time, into the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with greens and honey, if desired.

BROCCOLINI-CHEDDAR MELTS

Steps:

• Preheat broiler. Steam broccolini until just tender, about 5 minutes. Transfer to paper towels and pat dry. Broil bread on baking sheet until lightly toasted, about 1 minute per side. Spread top side of each bread slice with mustard-flavored mayonnaise. Top each with onion slice, broccolini and cheese. Broil until cheese melts and browns, about 2 minutes.

BROCCOLI CHEDDAR BITES

Steps:

• Steam the broccoli florets. Set aside and allow them to cool for a few minutes.
• Chop the broccoli to 1/2 - 1/4 inch pieces and place in a mixing bowl. Add the cheeses, 1 egg, 1/3 cup breadcrumbs, salt, and pepper to the mixing bowl.
• To mix, use a clean hands or a spatula. The broccoli should break down and fully blend with the cheese leaving smaller chunks.
• Roll the broccoli mixture into ping pong ball sized pieces. Place on a plate and chill in the fridge for 45 minutes. The bite can be made a day in advance and stored in the fridge.
• Once ready to cook the bites, remove the from the fridge. Set up breading stations in a line starting with flour and cornstarch, 1 beaten egg + 1 tbsp of water, and then the breadcrumbs.
• With your left hand dredge bites in the flour. Transfer to your right hand and dip it in the egg and then the panko. Press the breading into the bites so it is evenly coated. Place bite back on the plate. Repeat with remaining broccoli bites. Keeping one hand dry will be helpful to reduce sticking, and make the breading process more efficient.
• Add oil to the cast iron skillet. You want there to be about2 inches of oil in the bottom. If you are using a smaller or larger skillet adjust amount accordingly. Heat oil oven medium high heat. The oil will sizzle if you sprinkle a few breadcrumbs in it when it is ready. Do not add the broccoli bites too soon.
• Place bites in the pan using tongs. Keep them from touching so the pan is not too crowded and bites can cook evenly. Depending on the size of the pan you may need to do two batches.
• Cook broccoli bites 90 seconds per side. Gently flip the bites, but if the breading begins to stick allow them a little more time.
• Remove broccoli bites from the pan and place on a paper towel lined plate. Lightly sprinkle with salt. Serve immediately with ranch dipping sauce.

BROCCOLINI CHEDDAR MELT

Steps:

• Rinse the broccolini and chop it into 1/2 inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated. Remove from the heat.
• While the broccolini cooks, toast the bread. Grate the cheese or cut it into thin slices. Spread mustard on the toast and place on a broiler pan.
• Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Serve hot, open-faced.
• Ingredient Note
• Broccolini, a cross between broccoli and Chinese kale, was introduced in supermarket produce departments a few years ago. It is milder tasting and more tender than broccoli, and the stalks don't need to be peeled.
• Serving & menu idea
• For soup and sandwich night, have some Red Bean, Potato & Arugula Soup (page 124).