Fontina & Apple Grilled Cheese Sandwiches with Roasted Broccoli

Fontina & Apple Grilled Cheese Sandwiches

with Roasted Broccoli

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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This gourmet spin on grilled cheese features crisp slices of apple, which find irresistibly savory complement from layers of melty fontina, tangy whole grain mustard, and fresh chives. On the side, roasted broccoli tossed with golden raisins in a bright, creamy dressing brings flavorful contrast to the dish.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. If necessary, grate the cheese on the large side of the box grater. Cut the chives into 1-inch pieces. Quarter, core, and thinly slice the apple

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a 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. 

Assemble the sandwiches:
3 Assemble the sandwiches:

While the broccoli roasts, assemble the sandwiches using the bread, mustard, grated cheese, sliced chives, and as much of the sliced apple as you’d like (you may have extra). Season with salt and pepper. 

Cook the sandwiches:
4 Cook the sandwiches:

While the broccoli continues to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle. 

Finish the broccoli & serve your dish:
5 Finish the broccoli & serve your dish:

In a large bowl, combine the mayonnaise, vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the roasted broccoli and raisins; toss to thoroughly coat. Serve the cooked sandwiches with the finished broccoli. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. If necessary, grate the cheese on the large side of the box grater. Cut the chives into 1-inch pieces. Quarter, core, and thinly slice the apple

2 Roast the broccoli:

Place the broccoli florets on a 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. 

Roast the broccoli:
Assemble the sandwiches:
3 Assemble the sandwiches:

While the broccoli roasts, assemble the sandwiches using the bread, mustard, grated cheese, sliced chives, and as much of the sliced apple as you’d like (you may have extra). Season with salt and pepper. 

4 Cook the sandwiches:

While the broccoli continues to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle. 

Cook the sandwiches:
Finish the broccoli & serve your dish:
5 Finish the broccoli & serve your dish:

In a large bowl, combine the mayonnaise, vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the roasted broccoli and raisins; toss to thoroughly coat. Serve the cooked sandwiches with the finished broccoli. Enjoy!