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