Broccoli Melt Sandwiches

These sandwiches are packed with flavor, thanks to green olives, tomatoes and two kinds of cheese. A cast-iron skillet makes the bread nice and toasty, but an electric panini press would also do the trick.


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KEY: Summer, Sandwiches, Basic/Easy, Fast, Vegetarian, Dinner, Lunch

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  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 medium red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 head of broccoli (about 1 1/4 lbs), tender stems and florets only, coarsely chopped
  • 1 cup pitted green olives, coarsely chopped
  • 2 medium tomatoes, coarsely chopped
  • Salt and freshly ground pepper
  • 2 cups shredded sharp cheddar (6 ounces)
  • 2 cups shredded Monterey Jack (6 ounces)
  • 8 pocketless pitas

How to make this recipe

  1. In a large skillet, heat the 1/4 cup of olive oil. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Stir in the broccoli, cover and cook over moderate heat until just tender, about 4 minutes. Stir in the olives and tomatoes and season with salt and pepper.
  2. Brush one side of the pitas with olive oil. Mix the chedder and Monterey Jack cheese. Heat a cast iron skillet, remove from the heat and add one of the pitas, oiled side down. Scatter 1/2 cup of the cheese on the pita. Spoon one-fourth of the broccoli mixture over the cheese and top with another scatter another 1/2 cup of cheese. Top with another pita, oiled-side up and return the skillet to the heat. Set a small heavy skillet on top of the sandwich and cook over moderate heat until pita is browned and crisp and the cheese is melted, about 2 minutes per side. Transfer the sandwich to a work surface. Repeat with the remaining pitas, cheeses and filling. Cut the sandwiches into 4 wedges and serve right away.

Make Ahead

The broccoli filling can be refrigerated overnight. Bring to room temperature before using.

Contributed By Published January 2014

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