Photo Credit: Plated.com
Recipe Adapted from Plated.com
For the sandwiches:
kosher salt, to taste
ground black pepper, to taste
6 ounces broccolini
1/4 pint grape tomatoes
1/4 cup sliced pepperoncini
2 tablespoons mayonnaise
4 slices sourdough bread
2 ounces shredded white Cheddar cheese
For the salad:
1 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
3 ounces spring mix lettuce
To prepare the ingredients: Rinse all produce. Trim and discard woody bottoms of broccolini, then cut crosswise into ¼-inch pieces. Halve tomatoes. Peel shallot, halve, and thinly slice.
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add pepperoncini, broccolini, shallot, salt, and pepper as desired. Cook, stirring occasionally, until broccolini is tender and lightly browned, 3-4 minutes. Transfer vegetables to a bowl and set aside. Wipe pan clean and reserve for cooking sandwiches.
To assemble the grilled cheese, spread mayonnaise over 1 side of bread slices, then flip. Sprinkle half of white Cheddar over plain sides of 2 bread slices, then top with sautéed vegetables and remaining white Cheddar. Finish with remaining bread slices, mayonnaise-side up, pressing lightly.
Place pan from vegetables over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add sandwiches. Place a medium heavy pan or large plate on top and cook until bread is golden and cheese is melted, 3-4 minutes per side. Transfer to cutting board.
Meanwhile, as the sandwiches cook, in a large bowl, whisk together sherry vinegar, mustard, honey, salt, and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Pat spring mix dry with paper towel, then add to bowl with dressing, along with tomatoes, waiting to toss until ready to serve.
To serve, halve broccolini grilled cheese sandwiches on a diagonal and divide between serving plates. Serve with salad on the side.
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