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- 4 cups broccoli florets cut into 1/2-x-1-inch pieces
- 1 tbs. extra-virgin olive oil
- 6 cloves garlic, split lengthwise
- 8 oz. jarred roasted red bell peppers, drained (or 1 large fresh pepper, roasted, seeded, and peeled)
- 8 oz. Gruyère cheese, shredded (about 2 cups)
- 1/2 tsp. sea salt
- 8 slices sourdough bread (or bread of choice)
- 1/4 cup mayonnaise
- Avocado oil (or other neutral oil) for the pan
Preheat the oven to 400 degrees F. Place the broccoli on a sheet pan, drizzle with the olive oil, and toss to coat. Spread the broccoli evenly over the pan.
Roast the broccoli for 10 minutes, then remove from the oven. Turn the florets with a spatula, then sprinkle with the garlic and roast for 10 minutes longer. Remove and let cool.
Place the drained roasted peppers on a clean kitchen towel and pat dry, then chop and place in a large bowl. Add the broccoli, cheese, and salt and toss to mix.
For each sandwich, spread 1/2 tablespoon mayonnaise on one side of a piece of bread, place mayo side down on a cutting board, and scoop 1 cup of the broccoli filling onto the bread, distributing it evenly.
Spread 1/2 tablespoon mayo on a second slice of bread and place it, mayo side up, on top of the filling. Repeat with remaining bread and filling.
Heat a large pan over medium heat and brush with avocado oil. Place two sandwiches in the pan, not touching, and cover the pan for about two minutes. Uncover the pan and flip the sandwiches; they should be golden brown. Cook for about two minutes longer, then serve.
TIP: There are two tricks to the perfect grilled cheese: Use grated cheese for easier melting, and coat the bread with mayonnaise instead of butter for a golden-brown exterior.
For more healthy sandwich recipes, see “Plant-Forward Sandwich Recipes”.
Photography by: Terry Brennan; Food Styling: Betsy Nelson