Who is a fan of broccoli? Not many!
Who is a fan of broccoli cheese soup ? Many many!
This sandwich puts that popular broccoli cheese soup between two slices of bread along with tangy sun dried tomatoes and crunchy potato chips. Yes , you will not need a bag of potato chips along with this sandwich!
Cast iron skillet works well in retaining heat and creates a lovely char on the vegetable , similar to roasting! But, any 9-inch skillet will work. Adjust red pepper flakes according to your spice level.
1 tablespoon extra virgin olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
4 cups broccoli florets
1/4 teaspoon salt
1/4 cup sun dried tomatoes , packed in oil
4 slices pepper jack cheese
4 slices medium cheddar cheese
potato chips of your choice , I used sea salt
8 slices crusty french or Italian bread
extra oil for brushing on bread
To prepare broccoli, Heat 1 tablespoon oil in a 9-inch cast iron skillet, until hot. Add next 4 ingredients , cook in medium heat for 5-6 minutes, stirring not so often. Transfer broccoli out of pan onto a bowl , so it would not cook further.
To make sandwiches, brush one side of each bread slice with olive oil. Wipe the same pan clean with a paper towel and heat on low-medium. Place 2 slices of bread , oiled side down, top with quarter of cooked broccoli , 1 tablespoon of sun dried tomatoes, 1 slice each of pepper jack and cheddar, some potato chips on each slice and close with 2 more bread slices, oiled side up. Cook until bottom is deep golden , pressing sandwich with a spatula , turn over gently and continue to cook until deep golden on the other side , pressing often (cook for about 10 minutes) . Take off heat and continue to cook remaining 2 sandwiches.
Makes 4 sandwiches