[Leftover] Broccoli Cheddar Grilled Cheese
with mixed greens salad
Get your veggies and enjoy some pure comfort food all at once! Broccoli and cheddar are a classic combination, and harissa mayonnaise adds a pop of smoky spice.
Smarts: Be sure your broccoli pieces are fairly small so they stay nestled inside the bread.
- Mayonnaise - 1/4 cup
- Harissa, mild or spicy - 2 tsp , use more or less depending on your preference
- Roasted Balsamic Broccoli (leftover from Monday) - ~2 cups
- Cheese, cheddar - 4 oz , shredded or sliced
- Butter - 4 Tbsp
- Bread, sourdough - 8 slices (sub any sandwich bread)
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 1/2 Tbsp
- Grapes - 1 cup , halved
- Mixed greens - 6 oz (sub any salad greens)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Make harissa mayonnaise - Combine mayonnaise and harissa and stir well. (Can be done up to 5 days ahead)
Broccoli - If broccoli pieces are large, chop them into small pieces (this will help them stay inside the sandwiches). (Can be done up to 3 days ahead)
Cheese / Grapes - Prep as directed and store separately. (Can be done up to 3 days ahead)
Warm broccoli briefly in the microwave.
Heat a nonstick skillet over medium heat. Soften butter briefly in the microwave, 5 to 10 seconds.
Assemble sandwiches by buttering one side of each piece of bread. Place half of the bread slices buttered-side down on a clean work surface. Spread each slice with some harissa mayonnaise and top with cheese and broccoli. Add remaining bread slices, buttered-side up.
Cook sandwiches until bread is golden brown and filling is warm and bubbly, about 3 to 4 minutes per side.
While sandwiches cook, toss mixed greens and grapes with vinaigrette until dressed to your liking.
Serve sandwiches with salad on the side. Enjoy!