Ingredients:

  • 1 cup tightly packed broccoli florets (finely minced or grated)
  • 1 Tbsp unsalted butter (for sautéing)
  • 1 tsp olive oil
  • 1 clove garlic (finely minced)
  • 1/4 tsp kosher salt
  • Pinch black pepper
  • Tiny pinch nutmeg (optional)
  • 4 thick slices sourdough or good quality white bloomer bread
  • 6 oz Havarti cheese (shredded or thinly sliced)
  • 1 oz mature cheddar (sharp, optional)
  • 3 Tbsp unsalted butter (softened, for the crust)

Instructions:

  1. Prepare the Broccoli: Thoroughly wash the broccoli florets. Either grate them using the coarse side of a box grater or mince them very finely with a sharp knife until the texture resembles coarse crumbs.
  2. Sauté the Aromatics: Heat the olive oil and 1 Tbsp of butter in a small frying pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant (do not let it burn).
  3. Cook the Broccoli: Add the minced broccoli, salt, pepper, and nutmeg (if using) to the pan. Sauté for 2–3 minutes, stirring constantly, until the broccoli softens slightly and brightens in colour. Cook off excess moisture. Remove from heat and set aside immediately.
  4. Prepare the Cheese: Combine the shredded Havarti and Cheddar (if using) in a bowl.
  5. Butter the Bread: Spread the remaining 3 Tbsp of softened butter evenly across one side of all four slices of bread, right to the edges. This buttered side will be the exterior crust.
  6. Build the Sandwich: Place two slices of bread, butter-side down, on your cutting board. Layer 1: Sprinkle one-third of the cheese mixture evenly onto the unbuttered side of the bread. Layer 2: Evenly distribute half of the sautéed broccoli mixture over the cheese. Layer 3: Top the broccoli mixture with another one-third of the cheese mixture. Close the sandwich with the remaining bread slices, butter-side up.
  7. Preheat the Griddle: Place a large flat griddle or frying pan over medium-low heat. The heat should be gentle enough not to burn the butter.
  8. Grill the Sandwich: Place the assembled sandwiches carefully onto the heated griddle. Immediately place a heavy weight (like a pan or brick) on top of the sandwiches to gently press them down, ensuring maximum crust contact and an even melt.
  9. Cook Low and Slow: Cook for 3 to 4 minutes per side. Once the bottom crust is deeply golden brown and crisp, flip the sandwiches carefully. Replace the weight. Continue cooking for another 3 to 4 minutes, ensuring the internal cheese is completely molten. Lower the heat further if the exterior is browning too quickly.
  10. Rest and Serve: Remove the sandwiches from the heat. Let them rest on a cutting board for 1 minute before slicing diagonally. Serve immediately, perhaps with a classic tomato soup.