Broccoli Sandwiches
by Angela Gaines
Serves 2

1 head broccoli
2 cloves garlic, thinly sliced
2 Tbsp. extra virgin olive oil
Kosher salt
Fresh-ground black pepper
4 slices country-style bread
2 Tbsp. unsalted butter, room temperature
½ cup shredded Gruyère
½ cup aged cheddar

Preheat oven to 375 degrees.

Cut florets from head of broccoli, halving the larger ones lengthwise, and arrange on a sheet pan with garlic. Drizzle with 1 Tbsp. oil, season with salt and pepper, and toss to coat. Roast broccoli for 7-10 minutes, or until it begins to brown.

Heat a large skillet over medium-high heat. Spread one side each of two slices of bread and place them in skillet, buttered sides down. Sprinkle Gruyère on top of one slice and cheddar on the other. Place roasted broccoli on top of cheddar slice.

When the cheese has melted, about 5 minutes, take the Gruyère slice and place atop other slice so the Gruyère meets the broccoli. Using a spatula, press down. Flip sandwich and press down again with spatula. (Both sides of the bread should be nicely toasted.) Repeat with the other bread slices. 

Remove from heat, cut in half, and serve immediately.