Grilled Goat Cheese and Broccoli Sandwich
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½broccoli crown (about 2 ounces)
- 1ounce goat cheese (about ¼ cup crumbled)
- 2 to 3teaspoons finely chopped fresh herbs, such as chives, parsley and marjoram (optional)
- 1garlic clove, halved (optional)
- 2slices whole-grain country bread
- ½teaspoon dukkah (see recipe)
- ½teaspoon extra-virgin olive oil
Nutritional analysis per serving (1 servings)
282 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 13 grams protein; 418 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼ cup. Set aside remaining chopped broccoli for another sandwich or another dish.
- Step 2
Mash goat cheese in a bowl and add the ¼ cup chopped broccoli and the fresh herbs if using. Mash together.
- Step 3
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.
- Step 4
Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from toaster oven, press down firmly, cut in half and serve.
- To make dukkah, lightly toast ½ cup unsalted peanuts, almonds or hazelnuts; finely chop. Mix with ¼ cup sesame seeds. In a dry skillet, lightly toast 2 tablespoons coriander seeds until just fragrant; immediately transfer to spice mill and let cool. In the skillet, toast 1 tablespoon cumin seeds until just fragrant and transfer to spice mill; cool. Grind and add mixture to nuts and sesame seeds. Add 2 teaspoons nigella seeds, 1 teaspoon ground sumac and ½ teaspoon kosher or coarse sea salt; toss. Makes ½ cup.
- 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.
- Advance preparation: You can assemble this sandwich and wrap it tightly in plastic wrap. Refrigerate for up to a day. Toast when ready.
Private Notes
Comments
Did not enjoy this.
I loved it. Made enough dukkah to use in various dishes over the next few weeks.
I enjoyed this. I prepped the dukkah and cheese mixture on Sunday, and had it for lunch Mon-Thurs (assembling sandwiches at work and sticking in toaster oven).
Not great. Really wanted to like it, but it didn’t deliver. I finished it, but didn’t really care for it. I added salt and ground pepper, but it definitely needed more. The goat cheese sadly was a bit drowned out. I thought about adding some sliced tomato, but figured I’d try as is first.
Very bland would be better with roasted broccoli
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