Tuna melts and avocado melts are treasured comfort foods in our house, but the other day when the larder was failing me (no tuna in the pantry and my avocados were hard as rocks) I came up with a great new recipe for us that will go in our sandwich pantheon. I was sandwiched myself between work and needing to feed my soccer goalie before zipping out with her to an indoor match and needed a light, quick meal. I sauteed up some broccoli florets and sliced mushrooms in garlic and oil, flopped some on some bread, covered it with grated Cheddar and into the toaster oven it went. A scrumptious surprise!
I used slices of Rudi's Multigrain Gluten-Free Bread which I had never tried before and it was a perfect base for a sandwich melt - sturdy enough to hold the weight of a broccoli-mushroom-cheese blanket and holey enough to absorb the luscious vegetable juices and dripping cheese.
I received a package of this bread (which retails for $5.99), some coupons and a cute bread-shaped reusable sandwich container from the Rudi's Gluten-Free Bakery based in Boulder, Colorado. Their breads are available locally at Four Seasons Health Food Store in Saratoga Springs and Honest Weight Food Coop in Albany. Rudi's is currently offering a $1 coupon at their website and is currently running a Spread the Bread promotion in which they are donating $1 to the National Foundation for Celiac Awareness for every downloaded coupon.
I like having my own pre-sliced homemade sandwich bread in the freezer and a couple of Saratoga Gluten-Free Goods French baguettes (they make awesome pizzas), but now I think I will have to keep a loaf of this scrumptious Rudi's Multi-Grain bread around because it is has so much extra heft and fiber. It's a great sandwich bread, great toasted and substantial enough to endure hearty sandwich melt test. Two thumbs up for this great bakery product which I can recommend whole heartedly.
Here's the recipe for a great new sandwich favorite:
Broccoli and Mushroom Sandwich Melts
1 head broccoli, (stem removed and reserved for a delicious pot of broccoli soup or some broccoli slaw later on) cut into smallish florets
1/2 lb. sliced mushrooms
2 Tbsp. olive oil
4 cloves garlic, finely chopped
Salt and pepper to taste
6 slices sturdy multi-grain bread (Rudi's was great)
2 cups grated Cheddar Cheese
Heat oil in frying pan and add garlic. Cook over medium heat, stirring constantly, for 2 minutes. Add broccoli florets and mushrooms and continue cooking until broccoli is crisp-tender, about 8-10 minutes, stirring occasionally. Season with salt and pepper to taste.
Place a heaping mound of the vegetable mixture on each slice of bread. Top with grated cheese and press down on the vegetables to make a snug blanket.
Broil at 400 degrees for about 7-10 minutes, or until cheese is melted and bubbly and just starting to brown.
Awesome and virtuously healthy too!
This gives me the idea to flop some of my frozen summer garden ratatouille for sandwich melts in the future. Yum.
I'm sending this tasty sandwich idea over to my Hawaiian blogger buddy Deb of Kahakai Kitchen, who hosts Souper Sundays, a weekly roundup of Soup, Sandwich and Salad posts. Deb will post another roundup next Sunday, so be sure to check in there if you need some winter menu ideas.