Broccoli Cheese Toasties

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Broccoli cheese toasties are flavorful and quick to put together for lunch or snacking.

Recently, the toddler has learned how to say his brother’s name, which means there has been lots of screeching going on at my house. We seem to experience both sides of the sibling aisle every day, as they maneuver from giggles to tears and back again.

When the little one gets hurt they both cry, the elder because he thinks it is his fault. (This is only true 67% of the time.)

Truth be told, I handle these sorts of situations worse than they do, and I have to retreat to my bedroom, or punt all the boys out into the yard to play, to regain my sanity.

This also usually involves digging into some comfort food, preferably full of cheese and carbs.

Technically these broccoli cheese toasties are meant to be a vegetarian side dish — and hey, I ended up serving it as the side to some baked chicken — but it makes for a lovely simple lunch or a savory snack.

The taste was just like cheesy garlic bread, but with broccoli on top. That’s how you know it’s healthy. Green stuff.

Sourdough bread is slathered with a mixture of mayo and cheese, drenching the bread in flavor while creating a nice bed for the broccoli. A sprinkle of more cheese finishes it off, and you simply pop it under the broiler to cook.

It’s so ridiculously easy, toasties might be my new favorite nighttime snack.

I used Jarlsberg cheese for its flavor and melting qualities, but you can swap in a cheese like gruyere or other creamy melty cheese.

Broccoli Cheese Toasties

Broccoli cheese toasties are flavorful and quick to put together for lunch or snacking.

Author : Megan Myers

4.34 from 3 votes

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings 2 servings

Calories 528 kcal

Ingredients

  

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• 1 1/2 cups chopped broccoli
• 1/4 cup mayonnaise
• 1 teaspoon lemon juice
• 2 cloves garlic, minced or pressed
• 1 teaspoon chopped fresh parsley
• 1/4 teaspoon fine sea salt
• Ground black pepper
• Pinch red pepper flakes
• 1/2 cup shredded Swiss cheese, divided
• 2 slices sourdough bread

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Instructions

• Steam broccoli until tender, about 5 minutes.
• In a small bowl, whisk together mayonnaise, lemon juice, garlic, parsley, salt, pepper, and red pepper. Stir in 2 tablespoons of the shredded cheese.
• Spread mayonnaise mixture onto sourdough, and place bread onto a parchment-lined baking sheet. Top with broccoli, and divide remaining cheese onto the two slices.
• Broil for 3-5 minutes, until cheese is melted and bubbly.

Recommended Products

• Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set
• Stackable Glass Mini Prep Bowl (Set of 4), 1 oz
• Cuisinart Stainless 4-Piece 12-Quart Pasta/Steamer Set

Nutrition

Serving: 1 gCalories: 528 kcalCarbohydrates: 44 gProtein: 18 gFat: 32 gSaturated Fat: 9 gCholesterol: 39 mgSodium: 930 mgFiber: 6 gSugar: 5 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

This recipe is for another edition of Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Weekend Ski Party and is hosted by Susan Pridmore who blogs at The Wimpy Vegetarian. Don’t consider yourself snowed in…consider it a party!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Join Us for a Weekend Ski Party!

Appetizers

• Bacon Wrapped Chicken Stuffed Jalapeno Bites
• Tandoori Meatballs
• Slow Cooker Asian Style Wings

Drinks

• Brandy Avondale
• Totally Decadent Hot Chocolate with Amaretto

Soup

• Loaded Potato Leek Chowder

Main Course

• Polenta ‘Lasagna’ with Swiss Chard

Bread

• Three Cheese Fondue

Veggies/Side Dishes

• Broccoli Cheese Toasties
• Orange Pomegranate Salad with Fennel Pollen and Toasted Quinoa

Desserts

• Hot Chocolate Custard
• Chocolate Lava Cakes