What a total goddess. Jam-packed with bright, spicy broccoli, fresh spinach, herby pesto and ooey gooey mozzarella cheese, this Roasted Broccoli Pesto Melt will leave you feeling happy, full and even a little virtuous!
Roasted broccoli is the tastiest—it’s hard to make it through a week without making a big pan one night. If that sounds like you, this sandwich is even easier if made with leftover roasted broccoli. If not, no worries—you’ll have a spicy garlicky, crispy pan of green goodness in just a few minutes!
Then the sandwich is super easy to pull together for a quick weekday lunch or dinner—and a serious favorite around here. The broccoli roasts up quickly in the oven, then it’s piled high on good sourdough bread smothered in herby, garlicky pesto. Serve with a pile of chips, fries, side salad or nothing at all!
With all the greens oozing out of this gorgeous little Roasted Broccoli Pesto Melt, it’s impossible to feel guilty about making grilled cheese for dinner.
Take a big bite and enjoy your good life choices!
- 4 slices sourdough bread
- 1 small head of broccoli cuts into florets
- 1 small onion diced
- 2 cloves garlic
- 1 tbsp crushed red pepper flakes
- salt & pepper
- 1 1/2 tbsp olive oil
- 2 tbsp pesto store bought or homemade
- 8 slices mozzarella
Preheat an oven to 425°F
On a baking sheet, toss the broccoli florets, onion, garlic, red pepper flakes, salt, pepper in the olive oil to coat. Roast for 25 minutes or until broccoli begins to brown.
Heat a skillet to medium and butter one side of each slice of bread. Put one piece of bread butter side down and top with pesto, 2 slices of cheese, 1/2 the broccoli mixture, 2 more slices of cheese and another slice of bread, butter side up.
Cook for 6 minutes or until the bottom bread is browned and the cheese is starting to melt. Flip carefully and cook another 5 minutes or until done. Repeat with second sandwich.