Melt it, you dealt it.

Don't deny it, just try it.

Now we riff.

Theres a portion of my childhood that should be dedicated to frozen meals. A hot pocket, mac n’ cheese and frozen vegetables remind me of the first things I was allowed to make for myself in the microwave. Watching the heatproof glass plate spin round and round, I was hypnotized by the power locked away in the tiny box. One of the many ways my parents used to try to get me to eat my vegetables was marrying them with ingredients I loved. The broccoli and cheese sauce trick didn’t work on me. Maybe if the threw in some ham to make it a little party, I would’ve considered.

Roasted Broccoli Melts, 2024.

I feel quite silly that until last year it was my first time having a tuna melt. I have never been more late to one of the best parties of the century. Tuna melts are genuine works of art. In a small inner circle there were are few of us that declared “2023 the year of the tuna melt.” I’m not quite ready to kick the habit. I’m not committed to transfer over to a patty melt yet, so I’ve found new ground. I do see a world that exists where broccoli and cheddar cohabit. The versatile gal, cruciferous broccoli, gives more than she takes. In the recipe for Roasted Broccoli Melts, I’m leaning into the idea of tricking myself just like my parents used to do. My ideal version knocks on tuna’s door and says, “hey, is there room for one more melt at this party?” The answer is yes.

Roasted Broccoli Melts

Makes 4 sandwiches

Ingredients:

4 individual heads of broccoli, cut into long florets to include the stem.

2T extra virgin olive oil

1 shallot, finely minced

1 lemon, juiced

100g mayonnaise

20g dijon mustard

40g kosher dill pickles, finely chopped

40g pepperoncinis, finely chopped

1/2 bunch of dill, finely chopped

3 dashes of tabasco or another hot sauce

8 slices of rye bread (jewish deli style)

8 ounces extra sharp cheddar, thinly sliced

4T unsalted butter, softened

kosher salt and freshly ground black pepper to taste

Roast the Broccoli: Preheat an oven to 450ºF. Line a sheet tray with parchment paper and add cut broccoli drizzling extra virgin oil evenly over the broccoli. Sprinkle with kosher salt and toss to coat. Roast the broccoli in the oven for 25-30 minutes, checking half way through flipping some pieces and rotating the tray. The broccoli should be tender, browned and slightly charred. Set aside and cool.

Prepare the dressing: In a small bowl add shallot and lemon juice with a pinch of salt. Allow it to macerate for 10 minutes taking the edge off the shallot. Drain the lemon juice from the shallot and add to a large bowl. In the large bowl combine, mayo, mustard, pickles, pepperoncinis, dill and tabasco. When the broccoli is cooled, give it a thorough chop aiming for pea-sized pieces. Add to the large bowl seasoning with a pinch of kosher salt and freshly ground black pepper. Using a large spoon, work the broccoli into the dressing until homogenous.

Prep the sandwiches: Lay out the slices of rye bread to evenly disperse the broccoli mixture keeping it lightly compressed. Layer the cheddar on top of the broccoli. Top the sandwiches with remaining slices of rye. Evenly butter the surface of the bread, wall to wall. Add to a large room temp skillet, butter side down, turn on the heat to medium-low. As the sandwich heats up it will melt the cheese slowly and toast the bread evenly. Butter remaining side of the sandwich, wall to wall. After 5-8 minutes on the first side check to see if the sandwich is evenly browned and flip. Finish on the other side for 4-6 minutes and cut the heat. Leaving the sandwich in the pan for a minute to rest.

Slice and serve: Using a serrated knife, slice the sandwich in half. Serve while the cheese is still melty and the broccoli is hot. Napkins will be needed.

I have been writing essays recently and I want to share them soon. For now, enjoy the short columns. Thank you!