Bacon & Tomato Grilled Cheese with Roasted Broccoli

Bacon & Tomato Grilled Cheese

with Roasted Broccoli

40 MIN
2 Servings
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From the Test Kitchen

Between slices of golden brown sourdough bread, layers of crispy smoked bacon and melty monterey jack find sweet and tangy complement from fresh tomatoes cooked with garlic and sherry vinegar until soft and jammy.
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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Bacon & Tomato Grilled Cheese with Roasted Broccoli
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 4 slices Sourdough Pullman Bread
  • ½ lb Broccoli
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 2 oz Monterey Jack Cheese
  • 1 Tbsp Sherry Vinegar
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Grate the monterey jack on the large side of a box grater.

Cook the bacon
2 Cook the bacon

Line a sheet pan with foil. Arrange the bacon on the foil in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Roast & finish the broccoli
3 Roast & finish the broccoli

Meanwhile, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with half the vinegar; carefully stir to coat.

Cook the tomatoes
4 Cook the tomatoes

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned and slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Turn off the heat; carefully stir in the remaining vinegar. Using the back of a spoon, carefully press down on the tomatoes to burst.  

Assemble the sandwiches
5 Assemble the sandwiches

Transfer the cooked bacon to a cutting board; halve each piece. Assemble the sandwiches using the bread, cooked tomatoes, halved bacon, and grated monterey jack; season with salt and pepper. Rinse and wipe out the pan used to cook the tomatoes.

Cook the sandwiches & serve your dish
6 Cook the sandwiches & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. Serve the cooked sandwiches with the finished broccoli on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Grate the monterey jack on the large side of a box grater.

2 Cook the bacon

Line a sheet pan with foil. Arrange the bacon on the foil in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Cook the bacon
Roast & finish the broccoli
3 Roast & finish the broccoli

Meanwhile, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with half the vinegar; carefully stir to coat.

4 Cook the tomatoes

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned and slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Turn off the heat; carefully stir in the remaining vinegar. Using the back of a spoon, carefully press down on the tomatoes to burst.  

Cook the tomatoes
Assemble the sandwiches
5 Assemble the sandwiches

Transfer the cooked bacon to a cutting board; halve each piece. Assemble the sandwiches using the bread, cooked tomatoes, halved bacon, and grated monterey jack; season with salt and pepper. Rinse and wipe out the pan used to cook the tomatoes.

6 Cook the sandwiches & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. Serve the cooked sandwiches with the finished broccoli on the side. Enjoy!

Cook the sandwiches & serve your dish
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