Grilled Cheese and Broccoli Sandwich

Kids and grilled cheese sandwiches? Why, they go together like peas and carrots. Milk and chocolate. Apples and pies. In my home, we’ve got a George Foreman grill. Sure, it gets used to grill hamburgers, but its main use? Hot grilled cheese sandwiches. And not just any old grilled cheese sandwich. I’m talking grilled cheese sandwiches that will knock your socks off.

The key is variety. We use farm fresh smoked cheddar made from the milk of grass-fed cows. Or maybe we use a cave-aged gruyere. Sometimes we do gouda. We also add in nourishing foods like eggs or tuna. But one of our favorite combinations? Grilled smoked cheddar and broccoli.


Grilled Cheese and Broccoli Sandwich

The Players

For each grilled cheese sandwich you will be making, you’ll need:

The How-To

1. I begin by assembling the filling. Mix the shredded smoked cheddar, shredded or finely chopped broccoli, and mayonnaise together in a small bowl. Spread between two slices of sourdough or sprouted grain bread and make a sandwich. (Interested in trying sprouted grain flours to make your favorite homemade breads? See my Resources page for listings.)

2. Heavily butter both sides of the sandwich. (Yes! Butter is good for you.) Place up to 4 sandwiches inside your pre-heated George Forman Grill, then close the lid and cook for 4-5 minutes or until cheese melts. If you don’t have an indoor grill or sandwich maker, grill in a cast iron skillet for 3-4 minutes per side over medium heat.

3. Remove from heat and enjoy!

We eat these grilled cheese and broccoli sandwiches served with sliced fruit, a couple of slices of braunsweiger, and a tall glass of raw milk from grass-fed cows.

The best part of this grilled cheese sandwich? The smoked cheddar. It pairs so well with the broccoli!

(photo by tamaraburross)

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While I adore hats & happy skirts, nothing inspires me quite like geeking out over nutrition & sustainable agriculture.
My name is Kristen Michaelis, author extraordinaire and rebel with a cause.

Comments

  1. says

    Lately, I have really fallen in love with smoked cheeses so I can only imagine that smoked cheddar would be amazing on this grilled cheese. The broccoli is simply a nice touch. Really great idea. I may just have to make this for myself…

    • KristenM says

      Smoked cheese is DEFINITELY what makes this particular sandwich. I’ve used smoked gouda before, too, with great success.

  2. says

    We used to have grilled cheese and movie/gaming parties in college — one guy had a George Foreman grill, and we would each bring something for the sandwiches (bread, cheese, bacon, etc.). Then, we could grill sandwiches right in the room where we watched a movie or else networked computers to game. So much fun.

    • KristenM says

      I don’t think George Foreman grills existed when I was in college, otherwise I would have had one too! (Well, I just read on Wikipedia that they, in fact, had been invented when I was in college. But they sure weren’t as widespread then as they are today!)

  3. says

    What an awesome way to make the grilled cheese – and you can make multiple ones – my iron skillet only holds 1 or 2 sandwiches but on a George Foreman I can make many! And I have never messed with the delicious straight up cheddar cheese – I can’t wait – I am so having this for breakfast tomorrow (why wait for lunch?!)

    • KristenM says

      We love any kind of grilled cheese and love experimenting. Our favorites are tuna melts, pastrami & swiss, and smoked cheddar & broccoli.

  4. says

    I have a George Forman grill that I won at a party. :-) I’m always hesitant to use it because of the coating? Do you know if it is coated with anything toxic? I’d love to hear it was okay because it makes great sandwiches and it can be really convenient for quick dinners.

    (Do you have a reply notification on your site? I don’t see a box to check and I never get email notifications.)

    • KristenM says

      Hi Jenn,

      It is a non-stick surface, which means it is coated with undesirables. Since I do most of my cooking in cast iron, stainless steel, or glass, I’m not too concerned that the grill isn’t ideal (particularly when it’s only used for one meal out of 30). That’s what a clean, probiotic, and detoxifying diet is for!

      • Sheryl says

        I’m so happy to see this addressed. I’ve had the same concern but would really like to use one. We’ve been making our grilled cheese on a stone in the oven. Here we come George! Now I just need to get over my fear of cast iron (ie the curing and care of it). Thanks!

  5. says

    I am slow cooking an all natural local grass fed chuck roast in a red wine sauce while I’m at work! For sides-salad and bacon wrapped asparagus. Dessert is homemade chocolate dipped strawberries with coconut shavings :) Can’t wait to get home!

  6. Elizabeth Otte Stowers via Facebook says

    Food Renegade, what kind of sprouted bread are you buying at the store? I looked for some the other day, but the wheat wasn’t 100% sprouted because it contained both sprouted wheat AND regular whole wheat. Thanks! :) Does the regular added whole wheat take away from the sprouted wheat benefits?

  7. says

    Holly Carter Beck I’ve got a pastured hen in my freezer. But it’s a bit late for me to defrost it and roast it in time for dinner. Wish I had planned ahead, as that sounds lovely. BTW, does anyone know of a “fast” way to defrost hens? For example, I defrost steaks by putting them in a sink full of hot water. They’re usually fully thawed within 20 minutes.

  8. says

    Elizabeth Otte Stowers — I don’t remember! But it’s all sprouted grains, no flour at all. That’s actually one of my peeves about a lot of commercially available so-called “sprouted grain” bread. They *include* sprouted grains, but don’t exclude the non-sprouted variety either.

  9. Elizabeth Otte Stowers via Facebook says

    Thanks! I’ll look around more, so if I need sprouted bread (without doing the sprouted work), I’ll have some in a pinch. :) I’m glad to know it’s out there, it’s a pet peeve of mine when they mix the two also.

  10. Sonii Billings Nagel via Facebook says

    now that looks great! totally going to make the mayo too. I just read a blog that whipped it up in seconds with a cuisinart imersion blender and so want to try that with the olive oil and coconut oil. :)

  11. Gina Murphy Pollock via Facebook says

    Hot Pink Manicotti (we do grains) the pink came from the filling of beets combined with ricotta & egg. Sauce was a basic bechamel.

  12. Gayle Trepanier via Facebook says

    I need to learn how to make a basic grilled cheese, lol, I don’t like GCSs so I never learned!

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