Broccoli Bacon Grilled Cheese
intro
Crispy golden sourdough oozing with melted sharp cheddar, smoky bacon, and tender crisp broccoli—this elevated take on classic grilled cheese is cozy, flavorful, and ready in under 30 minutes.
Ingredients
Steps
Prep Broccoli and Bacon
Pick up the chef knife from the edge of the cutting board. Cut the broccoli into 1cm small florets, discarding any thick woody stems. Slice the bacon strips into 2cm wide lardons. Pile the chopped broccoli and bacon in separate small piles on the edge of the cutting board. This step takes approximately 4 minutes.
Cook Crispy Bacon
Place the 12-inch carbon steel skillet on the stovetop over medium heat (350°F / 175°C). Add the chopped bacon lardons to the cold skillet, cook for 5-6 minutes, stirring occasionally with the silicone tongs, until fat is rendered and bacon is deep golden and crispy. Do not burn; the bacon should crisp without turning dark brown around the edges.
Sauté Tender Broccoli
Use the tongs to transfer the crispy bacon to the paper towel-lined prep plate to drain excess fat. Leave 1 teaspoon of bacon fat in the skillet, discarding any excess. Add the chopped broccoli florets to the skillet, season with 1/8 tsp kosher salt and 1/8 tsp black pepper, sauté for 3 minutes over medium heat until bright green and crisp-tender (do not overcook to mushy texture). Transfer cooked broccoli to the plate with the bacon to cool slightly.
Shred Sharp Cheddar
Place the box grater inside the medium stainless steel mixing bowl, positioned to the left of the cutting board. Grate the sharp cheddar cheese on the medium-coarse holes of the grater, creating light, fluffy shreds. Toss the shredded cheese with 1/4 tsp garlic powder, mixing lightly to distribute the seasoning evenly.
Assemble Sandwiches
Lay the 4 slices of sourdough bread on the cutting board. Spread 1/4 tsp Dijon mustard evenly on the inner side of each slice, if using. Divide half the shredded cheese evenly between two bread slices, top with the drained crispy bacon, sautéed broccoli, then the remaining half of the cheese. Top with the remaining two bread slices, pressing down gently to compact the filling. Spread the top of each sandwich with 1/2 tbsp of softened unsalted butter, coating evenly all the way to the crust edges.
Grill First Side
Reduce the stovetop heat to medium-low (325°F / 160°C). Place the sandwiches butter-side down in the same carbon steel skillet used for bacon and broccoli. Spread the remaining 2 tbsp softened butter across the uncoated top side of each sandwich, evenly covering the crust. Cook for 4-5 minutes, without moving, until the bottom bread is deep golden brown and crispy, and the cheese closest to the pan has started to melt.
Flip and Cook Through
Use the thin flexible metal spatula to carefully flip each sandwich in one smooth motion. Press down gently on the top of each sandwich with the spatula to ensure even contact with the pan. Cook for another 3-4 minutes, until the second side is equally deep golden and crispy, and all the cheese in the center is fully melted (you will see cheese oozing slightly from the sandwich edges when done). If the bread browns too quickly before cheese melts, reduce heat to low to avoid burning.
Rest and Serve
Transfer the cooked sandwiches to the cutting board, let rest for 1 minute to allow the cheese to set slightly. Cut each sandwich diagonally into two triangles, then transfer to the matte white ceramic dinner plates. Sprinkle with a tiny pinch of flaky salt if desired, garnish with a small thyme sprig, and serve immediately.
Tips
2.Cook sandwiches over medium-low heat, not high: High heat will quickly burn the buttered bread crust before the cheese fully melts and the broccoli and bacon warm through, leading to a bitter, burnt outside and cold, un-melted center.
3.Let the cooked sandwiches rest for 1 full minute on the cutting board before cutting and serving: This short rest allows the melted cheese to set slightly, so it doesn’t gush out the sides when you take your first bite, and gives the crust time to set to perfect crispness.
OMG this recipe is an absolute game changer! My two kids turn their nose up at literally any green veggie, but I made these for our quick family dinner earlier this week and they both asked for seconds before they even finished their first half! The crispy, salty bacon pairs so perfectly with the tender broccoli and melty sharp cheddar, I couldn’t believe how fast it came together too — 15 minutes total is a lifesaver on nights we have back to back soccer practice. Will be adding this to our permanent weeknight rotation for sure!
Made this in my dorm’s tiny panini press between my morning lecture and afternoon lab and it SLAPPED. Total hack: I grabbed pre-cooked bacon from the dining hall breakfast line and microwaved a handful of frozen broccoli for 90 seconds before piling it on with shredded cheddar. Way cheaper and better than the $12 grilled cheese from the campus sandwich shop, I’m already planning to make a batch for meal prep this week so I don’t blow my food budget on takeout.
I cut these into little triangle bites and brought them to our neighborhood potluck last weekend and they were gone in literally 10 minutes! I had three different neighbors track me down to ask for the recipe, I felt like a celebrity cook. Only tiny tweak I made: I mixed a little smoked paprika into the melted butter I brushed on the bread before grilling, and it added the best little smoky kick. SO good, I’ll be making these for every get together from now on.
Full transparency: I bought a head of broccoli by accident on my last grocery run and was scrolling for recipes that didn’t make me want to force feed it to my dog, and this one delivered hard. I thought broccoli in grilled cheese sounded like a weird health nut thing, but the bacon adds so much salty, fatty flavor you barely even notice you’re eating a vegetable. Only mistake I made on my first go: piling way too much broccoli on, so half the filling fell out when I flipped the sandwich. Oops.
Full disclosure: I’m a total grilled cheese purist. I’ve spent years arguing that the only acceptable grilled cheese is white bread, American cheese, and butter, no weird add-ons. My wife made these for dinner last night and I was fully prepared to hate them on principle, but man I was wrong. The broccoli and bacon make it so much more filling than a regular grilled cheese, I didn’t even need my usual side of potato chips to feel full. I already requested she make these again for our dinner next Tuesday.
This looks so good! I’m always on the hunt for quick, easy weeknight meals that are gluten free but that my non-GF boyfriend will actually eat without complaining (he’s convinced GF food tastes like cardboard). Has anyone tried making this with gluten free sourdough? I’m worried the bread will get too crispy too fast or won’t hold up to all the fillings.