Hot sandwiches with broccoli
Votes: 12
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 261, total fat 12 G., saturated fats 5 G., proteins 14 G., carbohydrates 24 G., fiber 5 G., cholesterol 20 mg, sodium 633 mg, sugar 5 G.
Calories 261, total fat 12 G., saturated fats 5 G., proteins 14 G., carbohydrates 24 G., fiber 5 G., cholesterol 20 mg, sodium 633 mg, sugar 5 G.
Juicy and crunchy broccoli is the perfect ingredient for a healthy hot sandwich. Both the florets and the fleshy stems are used. First, the broccoli is lightly steamed, then pan-fried for a few minutes in spicy olive oil and garlic. Mix it with grated pecorino cheese and lemon zest, arrange it on slices of bread, top with provolone cheese, and toast in the oven until the cheese melts. The sandwiches are very filling, chewy, juicy, and filled with the vibrant flavors of cheese, garlic, and lemon zest.
Don't forget to share with others or at least hide the evidence if you decide to enjoy it alone!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g broccoli
- 2 tbsp. l. olive oil
- 3 cloves garlic, crushed
- Red pepper flakes, to taste
- Finely grated zest and juice of half a lemon (to save your nerves, remove the zest first, then squeeze the juice)
- 0.5 cup finely grated aged Pecorino Romano cheese
- 8 slices of bread
- 8 thin slices provolone cheese
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Recipes with similar ingredients: white bread, broccoli cabbage, broccolini, Pecorino Romano cheese, provolone cheese, lemon juice, garlic, toasts
Cooking the dish according to the recipe:
- If using broccolini, cut the stems into 5cm (2in) segments. If using regular broccoli, peel the stems first with a vegetable peeler to ensure even cooking, then chop into large pieces.
- Pour about 2.5 cm of salted water into a large saucepan and bring to a boil. Add the broccoli and cover; steam for 2 minutes. Drain and pat dry the broccoli with paper towels, squeezing out as much water as possible. Chop into small pieces, about 1 cm each.
- Wipe the saucepan dry and heat over medium heat. Add the olive oil and heat for 1 minute. Add the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and cook for another 1-2 minutes, seasoning with salt to taste. Transfer the mixture to a bowl and add the lemon zest and juice, pecorino cheese, and salt and pepper to taste.
- Preheat the oven to broil. Arrange the bread slices on a baking sheet and lightly toast both sides. Spoon the broccoli mixture onto each slice of bread, top with a slice of provolone, and toast until the cheese is melted and bubbly. Serve immediately. Toast for a bit longer.
Author of the recipe - Deb Perelman – blogger and food photographer
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