Broccoli-Cheddar Grilled Cheese Sandwiches with Fingerling Potatoes & Ranch Sauce

Broccoli-Cheddar Grilled Cheese Sandwiches

with Fingerling Potatoes & Ranch Sauce

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Broccoli-Cheddar Grilled Cheese Sandwiches with Fingerling Potatoes & Ranch Sauce
Title
time-saving
tips & techniques
Ranch Spice Blend
Fingerling Potatoes
Greek Yogurt
Cheddar Cheese
Sourdough Bread
Broccoli
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Broccoli-Cheddar Grilled Cheese Sandwiches

Prepare & roast the broccoli:
How To: Hold a Chef's Knife
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:
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