Broccoli and Roasted Pepper Cheddar Melts

Cheese is my friend. Buratta, feta, cheddar, brie, parm, truffle parmesan, ricotta, really I don't hate any of em. Cheeeeeese is just so good. I can eat it plain. I can eat it on fruit. I can eat it on a vegetable. I can eat it on a cracker. But my favorite way to eat it is grilled between two pieces of buttered toast with broccoli, roasted peppers, and honey. Scroll down for the recipe. It's a good one.

Broccoli and Roasted Pepper Cheddar Melts

Ingredients
8 slices sourdough or whole grain bread
1 medium head of broccoli
5 tablespoons unsalted butter, room temperature
1 cup roasted peppers in a jar (thinly sliced)
kosher salt and flake salt
2 cups shredded cheddar cheese
4 slices American cheese
Honey for drizzling

Directions

1. Bring a large salted pot of water to a rapid boil and place your entire broccoli head in the water for 1-2 minutes just to blanch it. Remove and dry with a paper towel. Cut into small roughly chopped florets.

2. Spread butter on one side of each piece of bread. Make sure to get every corner. Lay the bread buttered-side down on a cutting board and top with shredded cheese and one slice of American cheese. Lay down a couple thin slices of roasted peppers and the broccoli florets. Sprinkle with Kosher salt and top with the second piece of bread. Buttered-side up. 

3. Add one or two tablespoons of butter to a large skillet and turn to medium-low heat. Place all the sandwiches in the pan and flip when the bread is golden brown and toasted on one side. Brown the second side then remove from the pan.

4. Drizzle with honey and flake salt. Eat immediately.