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Broccoli Sandwiches with Lemon and Mozzarella » Simple and Healthy Recipe! ✅

Warning: This recipe says you need 4, but you may end up devouring all of these sandwiches on your own. The thinly sliced ​​broccoli is first caramelized and then marinated with plenty of extra virgin olive oil, lemon zest, lemon juice, garlic and chili flakes. It’s then topped with soft slices of fresh mozzarella cheese and a sprinkle of licorice basil on an Arnold®, Brownberry® or Oroweat® Potato Hot Dog Bun. And what’s more, the sandwiches are toasted in butter until golden brown, providing a crisp, buttery companion for the creamy fresh cheese and crispy broccoli. Are you still drooling? (Am.)

In our family of two, I love to whip up a big batch of lemon broccoli and store it in the fridge for instant sandwich gratification – just toast a sandwich and peel a couple slices of mozzarella. Boom, an amazing instant lunch. —Asha Loupy

This recipe is shared in collaboration with Arnold®, Brownberry®, and Oroweat®. – Publishers

  • 6 tablespoons extra virgin olive oil, divided

  • 2 large broccoli crowns (about 16 ounces), cut into large florets, then thinly sliced

  • 1 teaspoon kosher salt, divided

  • 4 large garlic cloves, thinly sliced

  • 1/2 to 1 teaspoon red pepper flakes

  • 1/2 teaspoon whole fennel seeds

  • Zest of 1 lemon (about 2 teaspoons)

  • Juice of 1 lemon (about 3-4 tablespoons)

  • 4 Arnold®, Brownberry®, or Oroweat® Potato Hot Dog Buns

  • 2 tablespoons unsalted butter

  • 1 ball of fresh mozzarella, cut into thin slices

  • 16 large fresh basil leaves

  1. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and continue heating for another 30 seconds. Add half the broccoli, arranging them in a single layer, and cook, without touching them, until they begin to caramelize and turn a nice golden color, about 4 minutes. Sprinkle with 1/2 teaspoon kosher salt, stir, and continue cooking, undisturbed, until broccoli is crisp-tender, about 2 minutes more. Transfer the caramelized broccoli to a large bowl and repeat with the remaining half of the broccoli.

  2. Return the skillet to medium heat after cooking the broccoli and heat the last 2 tablespoons of olive oil. Add the garlic, chili flakes, and fennel seeds and sauté until the garlic begins to brown, about 30 seconds to a minute. Transfer the cooked garlic mixture to the same bowl with the broccoli.

  3. Add lemon zest and lemon juice to broccoli mixture and toss to coat. Taste and adjust ingredients as needed. Let stand for 10 minutes.

  4. Clean the pan in which the broccoli and garlic were cooked and return to medium heat. Melt the butter and when it sizzles, add the hot dog buns, cut side down, and fry until golden brown, about 2 to 3 minutes.

  5. To assemble, place a quarter of the mozzarella in a single layer on the bottom of the sandwich. Cover with 4 basil leaves, peeling them lightly. Whisk a quarter of the broccoli-lemon mixture over the basil and mozzarella layers, then finish with the top bun. Repeat with the remaining sandwiches. Serve immediately.

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