Okay, hopefully my lack of good photographs of this sandwich will not deter you from trying it. In fact, it’s evidence of just how insanely amazing this sandwich was. I could not stop myself from gobbling it up before getting the photos I needed. I would have made a second sandwich to photograph again, but I simply couldn’t handle the temptation of eating a second one. I had to promise myself that I’d wait until tomorrow to eat a second sandwich. It was THAT GOOD.
I made this sandwich to dip into that awesome Tomato Herb Soup from yesterday. I was going to make another Spinach & Feta Grilled Cheese, but then spotted some frozen broccoli in the freezer and knew I had to try a new variation!
The combination of cream cheese and mozzarella creates a super melty, gooey, and slightly tangy grilled cheese that is just to-die-for. Using frozen broccoli florets makes this easy to whip up in just minutes because everything is already chopped and partially cooked. I decided to use garlic powder instead of fresh garlic here so that I wouldn’t have to bother chopping or sautéing anything, and was not at all sorry. The flavor of this simple sandwich is off the chain.
(Gah! I can’t wait to have another one tomorrow!)
P.S. If you don’t have a nice hearty bread to make this sandwich on, you can also pile everything into a tortilla, crisp it up in a skillet, and then you’ve got a killer broccoli & cheese quesadilla!
Grilled Broccoli & Cheese
Grilled Broccoli & Cheese
This warm, gooey, and creamy Grilled Broccoli & Cheese Sandwich only takes minutes to make and is perfect for dipping into hot soup.
- 1 cup frozen broccoli florets $0.36
- 1/16 tsp garlic powder $0.01
- pinch salt and pepper $0.05
- hearty bread $0.67
- 1 oz cream cheese $0.25
- 1/4 cup shredded mozzarella $0.25
- Place the broccoli florets in a microwave safe bowl and microwave on high until warm (about 90 seconds). Season the broccoli with a pinch of salt and pepper and about 1/16th teaspoon of garlic powder. Stir to combine.
- Spread the cream cheese over the inside surface of both slices of bread. Add the shredded cheese to the bowl with the broccoli and stir to combine. Pile the broccoli and cheese mixture onto one of the slices of bread and place the other slice on top.
- Place the sandwich in a non-stick skillet and cook over medium-low heat until the bread is crispy on the bottom. Flip the sandwich and cook on the second side until brown as crispy on the other side. If the cheese filling has not melted by this time, place a lid over the skillet to help hold in the heat until the interior is melted.
If you are using a thick roll or bread, pressing the sandwich down while it cooks will help the heat transfer through and melt the cheese filling. Place a large pot full of water on top of the sandwich as it cooks to press it down like a panini.
Step by Step Photos
I love keeping frozen broccoli florets in my freezer. They’re already chopped and partially cooked, so they are a quick and easy way to add broccoli to recipes (very inexpensive, too!). Put one cup of the frozen broccoli into a bowl and microwave on high until warmed through (about 90 seconds).
I had some of this ciabatta loaf left over, so I just used a big piece of that (1/6th of the $3.99 loaf). You can use any type of hearty bread. Tomorrow I’m just going to make it into a quesadilla, because you all know how much I love a crispy, melty quesadilla!
Season the broccoli with a pinch of salt and pepper, and about 1/16th tsp of garlic powder. I just filled my 1/8 tsp measure half way to approximate 1/16h tsp. Stir it all together.
The combination of cream cheese and mozzarella is what made this sandwich so heavenly and super creamy. Spread 1 ounce of the cream cheese over the inside of the bread and mix the shredded cheese into the broccoli. The foil wrappers on blocks of cream cheese usually have marks or guides for each ounce. Otherwise, one ounce will be about 2 tablespoons.
Carefully pile the filling onto the bread and place it in a skillet. Cook it over medium-low heat just as you would a grilled cheese. Medium-low heat works best because it will brown the outside slowly, giving the inside enough time to heat up and get melty.
My bread was super thick, so I decided to “press” it like a panini. Usually you can just sit a pot full of water on top, but the surface of my sandwich was curved and unstable, so I added a plate in between for stability.
Once my sandwich was sufficiently squashed, I put a lid over the skillet to help hold in the heat and melt the inside. This probably won’t be an issue if you’re using bread that isn’t as thick as mine. The broccoli will already be pretty warm, so it will have a head start.
I dove into that sandwich so fast that I didn’t even get any pictures of it WITH the tomato soup. :( BUT IT WAS SO GOOD.