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Broccoli-Cheddar Grilled Cheese Sandwiches Fill 1 Created with Sketch.

with Fingerling Potatoes & Ranch Sauce

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight's grilled cheese sandwiches are inspired by the savory flavors of broccoli-cheddar casserole—and accompanied by our very own ranch dipping sauce. To our creamy base of Greek yogurt, we're adding a tantalizing blend of dried herbs and aromatic spices, including chives, parsley and celery seeds. On the side, we're serving roasted fingerling potatoes, also perfect for dipping in the sauce.

fresh
ingredients
tried-and-true
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tips & techniques
step-by-step
instructions
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Preheat the oven to 450°F. Wash and dry the broccoli; thinly slice lengthwise. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; gently toss to coat. Arrange in a single, even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the broccoli roasts, wash and dry the potatoes. Halve the potatoes lengthwise. Grate the cheese.

Roast the potatoes:
3 Roast the potatoes:

While the broccoli continues to roast, place the potatoes on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Assemble the sandwiches:
4 Assemble the sandwiches:

While the potatoes roast, place the bread slices on a clean, dry work surface. Divide the cheese and roasted broccoli between 4 of the bread slices; season with salt and pepper. Complete the sandwiches with the remaining bread slices.

Cook the sandwiches:
5 Cook the sandwiches:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 3 to 5 minutes per side, or until the bread is golden brown and the cheese has melted. Transfer to a cutting board; immediately season with salt.

Make the ranch sauce & serve your dish:
6 Make the ranch sauce & serve your dish:

While the sandwiches cook, in a bowl, combine the yogurt and spice blend. Season with salt and pepper to taste. Cut the cooked sandwiches in half on an angle. Divide the sandwiches and roasted potatoes among 4 dishes. Serve with the ranch sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare & roast the broccoli:

Preheat the oven to 450°F. Wash and dry the broccoli; thinly slice lengthwise. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; gently toss to coat. Arrange in a single, even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on.

2 Prepare the remaining ingredients:

While the broccoli roasts, wash and dry the potatoes. Halve the potatoes lengthwise. Grate the cheese.

Prepare the remaining ingredients:
Roast the potatoes:
3 Roast the potatoes:

While the broccoli continues to roast, place the potatoes on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Assemble the sandwiches:

While the potatoes roast, place the bread slices on a clean, dry work surface. Divide the cheese and roasted broccoli between 4 of the bread slices; season with salt and pepper. Complete the sandwiches with the remaining bread slices.

Assemble the sandwiches:
Cook the sandwiches:
5 Cook the sandwiches:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 3 to 5 minutes per side, or until the bread is golden brown and the cheese has melted. Transfer to a cutting board; immediately season with salt.

6 Make the ranch sauce & serve your dish:

While the sandwiches cook, in a bowl, combine the yogurt and spice blend. Season with salt and pepper to taste. Cut the cooked sandwiches in half on an angle. Divide the sandwiches and roasted potatoes among 4 dishes. Serve with the ranch sauce on the side. Enjoy!

Make the ranch sauce & serve your dish: