Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.
What makes an ideal mid-week dinner? Something delicious, easy to prepare, and void of ingredients that have you running to multiple stores. This Plated favorite Broccolini Grilled Cheese checks all the boxes. Tonight, dig into a new version of one of our favorite comfort foods and get dinner on the table in under 30 minutes.
Broccolini Grilled Cheese
12 ounces broccolini
½ pint grape tomatoes
½ cup sliced pepperoncini
8 slices sourdough bread
4 teaspoons mayonnaise
4 ounces shredded white Cheddar cheese
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
½ ounce honey
8 ounces mixed lettuces
1. Prepare ingredients Rinse all produce. Trim and discard woody bottoms of broccolini, then cut crosswise into ¼-inch pieces. Halve tomatoes. Peel shallots, halve, and thinly slice.
2. Sauté vegetables Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add pepperoncini, broccolini, shallots, ½ teaspoon salt, and pepper as desired. Cook, stirring occasionally, until broccolini is tender and lightly browned, 3–4 minutes. Transfer vegetables to a large bowl and set aside. Wipe pan clean and reserve, off heat, for Step 4.
3. Assemble grilled cheese Arrange bread slices on a clean, dry surface. Spread mayonnaise over 1 side of each bread slice, then flip. Sprinkle half of white Cheddar over plain sides of 4 bread slices, then top with sautéed vegetables and remaining white Cheddar. Adding the vegetables between layers of cheese helps bind the filling to the bread so the sandwiches hold together. Finish with remaining bread slices, mayonnaise-side up, pressing lightly.
4. Cook grilled cheese Place pan from vegetables over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add sandwiches. Place a medium heavy pan or large plate on top and cook, working in batches as needed, until bread is golden and cheese is melted, 3–4 minutes per side. Placing a heavy object like a pan or plate on top of the sandwiches while they cook helps weigh them down, intensifying the heat underneath and resulting in evenly crisp bread. Transfer to cutting board.
5. Make salad While sandwiches cook, in a large bowl, whisk together sherry vinegar, mustard, honey, ¼ teaspoon salt, and pepper as desired. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Pat mixed lettuces dry with paper towel, then add to bowl with dressing, along with tomatoes, waiting to toss until ready to serve.
6. Plate broccolini grilled cheese Halve broccolini grilled cheese sandwiches on a diagonal and divide among serving plates. Toss salad, add to plates.
Looking for the 2-serving version of this recipe? We’ve got you covered at plated.com.
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