Roasted Broccoli & Cheddar Grilled Cheese (Printable)

Crispy golden sandwiches filled with melted sharp cheddar and caramelized roasted broccoli florets for a comforting twist on the classic.

# What you need:

→ Vegetables

01 - 1 cup broccoli florets, cut into small pieces
02 - 1 tablespoon olive oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Cheese

05 - 1 cup sharp cheddar cheese, grated

→ Bread

06 - 4 slices hearty sandwich bread, such as sourdough or whole wheat

→ Other

07 - 2 tablespoons unsalted butter, softened

# How to make it:

01 - Preheat your oven to 425°F.
02 - Toss broccoli florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 12 to 15 minutes until tender and slightly caramelized.
03 - While the broccoli roasts, grate the cheddar cheese.
04 - Butter one side of each bread slice.
05 - Place two bread slices, buttered side down, on a work surface. Top each with half of the cheddar, then an even layer of roasted broccoli, and then the remaining cheddar. Place the remaining bread slices on top, buttered side up.
06 - Heat a large skillet or griddle over medium-low heat.
07 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
08 - Remove from skillet, let rest 1 minute, then slice and serve warm.

# Helpful Hints:

01 -
  • It sneaks real vegetables into comfort food without anyone noticing or caring that they're there.
  • The roasted broccoli gets crispy and sweet, nothing like the steamed version you might dread.
  • Sharp cheddar and golden bread create that nostalgic grilled cheese magic while something fresher is happening inside.
02 -
  • Roasting the broccoli first makes all the difference—raw broccoli releases moisture in the sandwich and never gets that sweet, caramelized flavor.
  • Medium-low heat is non-negotiable, even though it feels slow; high heat gives you a burnt exterior and a cold cheese center, which is a particular kind of kitchen heartbreak.
03 -
  • Grate your own cheese rather than using pre-shredded; the real thing melts smoothly while store-bought shreds can turn gluey or clumpy.
  • Let the broccoli cool for just a minute after roasting before assembling so you don't melt the cheese prematurely or steam the bread.
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