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Mediterranean Grilled Cheese with Artichokes and Tomatoes
with balsamic roasted broccoli

Active: 25 min Total: 30 min
We haven't done a grilled cheese in awhile, and this one is Mediterranean inspired for sophisticated flavor but still with oozing cheesy goodness.
Smarts: Looking to save some calories? Skip the butter and halve the cheese and bread by making this an open-faced melt. Just assemble with cheese on top and place under a broiler for 4 to 6 minutes, until cheese is bubbling.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Mediterranean Grilled Cheese with Artichokes and Tomatoes:
  • Artichoke hearts (~14 oz) - 1 can , chopped
  • Tomatoes - 2 , sliced
  • Butter - 4 Tbsp
  • Sandwich bread - 8 slices
  • Cheese, like gruyere, Swiss, fontina or mozzarella - 8 slices
Roasted Balsamic Broccoli:
  • Broccoli - 1 1/2 lbs , chopped
  • Red pepper flakes - 1/4 tsp
  • Balsamic vinegar - 1 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Lemons - 1/2 , juice of

Prep

  1. Broccoli - Prep as directed. (Can be done up to 4 days ahead)
  2. Artichokes / Tomatoes - Prep as directed.

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Make

  1. Heat oven to 425F / 218C. Toss broccoli with red pepper flakes, balsamic vinegar, cooking oil, and some salt and pepper. Spread out onto a sheet pan and roast for 20 minutes, shaking once and rotating pan midway through.
  2. While broccoli roasts, assemble and cook grilled cheese sandwiches. Butter one side of each piece of bread with about 1/2 Tbsp / 7 g of butter each. Lay out bread buttered-side down. Layer with cheese, tomatoes, artichokes, another slice of cheese and top with bread, buttered-side up. Continue until all sandwiches are made.
  3. Heat up a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes.
  4. Finish roasted broccoli with lemon juice and some salt and pepper. Enjoy with your hot, melted grilled cheese sandwiches!

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