Hot rye sandwiches with broccoli and cheddar
2 servings
20 minutes
Hot rye bread sandwiches with broccoli and cheddar are an exquisite blend of simple yet rich flavors. Crispy rye bread with a slight tang perfectly complements the tender, slightly nutty broccoli that reveals its depth of flavor when baked. Cheddar adds richness and zest to the dish, while red onion contributes a light sweetness and sharpness. This recipe evokes cozy European gastropubs where simple yet elegant food is served. Perfect for breakfast, a snack, or a light dinner. Ideal when paired with a cup of fragrant tea or a glass of dry white wine that highlights the creaminess of the cheese.
1
Preheat the grill.
2
Boil broccoli florets in salted boiling water until tender for about 5 minutes. Transfer to a paper towel and dry well.
- Broccoli: 300 g
3
Grill the pieces of bread until golden brown, about 1 minute on each side.
- Rye bread: 4 pieces
4
Spread mayonnaise on one side of the bread. Top with thinly sliced red onion, then add chopped broccoli, and generously sprinkle with cheese.
- Mayonnaise: 3 tablespoons
- Red onion: 0.3 head
- Broccoli: 300 g
- Cheddar cheese: 1 glass
5
Preheat the oven grill. Place the sandwiches on a baking sheet and put them under the grill for about 2 minutes, until the cheese melts and browns.
- Cheddar cheese: 1 glass
