Wednesday, April 01, 2015

Grilled Goat Cheese and Broccoli Sandwich

This grilled Goat Cheese and Broccoli sandwich recipe that the New York Times published was amazing.  It was easy to assemble and just flavorful. I even threw in Trader Joe’s Pesto for added flavor. 

Grilled Goat Cheese and Broccoli Sandwich

Total time: About 15 minutes

1/2 broccoli crown (about 2 ounces)
1 ounce goat cheese (about 1/4 cup crumbled)
2 to 3 teaspoons finely chopped fresh herbs, such as chives, parsley and marjoram (optional)
1 garlic clove, halved (optional)
2 slices whole-grain country bread
1/2 teaspoon dukkah
1/2 teaspoon extra-virgin olive oil

Steam broccoli for 4 minutes, until tender but bright. Rinse briefly with cold water and drain well on paper towels or kitchen towels. Chop fine and measure out 1/4 cup. Set aside remaining chopped broccoli for another sandwich or another dish.
Mash goat cheese in a bowl and add the 1/4 cup chopped broccoli and the fresh herbs if using. Mash together if desired, rub 1 slice of bread with a cut clove of garlic and then purée remaining garlic and stir into broccoli/goat cheese mixture. Spread goat cheese and broccoli over bread. Sprinkle with dukkah. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread. Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from toaster oven, press down firmly, cut in half and serve.
Note: If you are worried about cheese oozing out onto your toaster oven’s heating element (the burnt cheese smells horrible), then place on a baking sheet. Toast for 3 minutes, then flip over and toast 1 minute more. You can also make this in a panini grill.

No comments: