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. More Sandwich Recipes

January 2014

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Recipe Summary test

total:
35 mins
Yield:
MAKES 4 LARGE SANDWICHES
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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