This low carb, gluten free broccoli “bread” is derived from my broccoli pizza crust and works wonderfully for grilled cheese sandwiches. The combination of melted cheddar cheese and broccoli reminds me of my childhood. It is also a great way to get some extra servings of vegetables in your body too.
I’ve made cauliflower crusted grilled cheese sandwiches, zucchini crusted grilled cheese sandwiches, so you had to know this broccoli crusted grilled cheese was coming right? And honestly, I think it’s my favorite out of the three. It’s less work than cauliflower crust and also is sturdier than cauliflower crust, so the bread isn’t quite as delicate. And if you grew up eating melted cheddar cheese over broccoli or broccoli cheese soup, you know what a delicious combination cheese and broccoli are.
For the bread, I used my broccoli pizza crust but with a few little tweaks. And instead of shaping it into one big round, I separated them into four pieces to make two sandwiches. Once the breads are done baking, you add your cheese and heat the sandwiches on a skillet or griddle until the breads are crisp and cheese is melted.
Broccoli Bread Grilled Cheese Sandwiches
- 1 extra large crown of broccoli finely chopped in a food processor (see note)
- 2 large eggs
- 1/2 cup shredded mozzarella cheese
- 2 thick slices cheddar cheese
- Cut broccoli into small florets and place into food processor. Pulse until all of the broccoli become crumb-sized.
- Measure out 3 lightly packed cups of broccoli and place into a large, microwave safe mixing bowl. Cover surface of the bowl with plastic wrap. Place bowl in the microwave and heat at full power for about 1 minute to 1 1/2 minutes. Broccoli should be soft and cooked.
- Let broccoli cool slightly until it's no longer too hot to touch. Divide broccoli into three batches. Take your first batch and place in between several paper towels or into a cheese cloth or tea towel. Wring cloth a few times, draining out most of the water from broccoli. You do not need to squeeze the broccoli completely dry, but you do want to remove most of the water. Place dried broccoli back into mixing bowl and repeat with remaining two batches of broccoli. You should be left with 1 1/3 cup of dried broccoli when you're done squeezing out the water.
- Add eggs and cheese to the broccoli. Stir until everything is completely combined, resembling a broccoli paste.
- Line a large baking sheet with parchment paper. Preheat oven to 400°F. Take 1/4 of your broccoli mixture and place onto the baking sheet. Spread and shape the broccoli mixture to resemble a square that is approximately 4 1/2 inches wide and 1/8 inch thick. Repeat with remaining broccoli mixture, spacing each square 2 inches apart. You will have a total of four squares which will be the bread slices for your sandwiches.
- Bake for about 15 minutes until edges are golden and the breads feel firm to the touch. You should also be easily able to slide the breads off the parchment paper.
- Form sandwiches with your breads by placing a slice of cheese in between two slices of bread. The softer side of the bread (that was facing down in the baking pan) should be the inner sides of your sandwich, with the slightly crispy sides facing out. Add some oil to a cast iron skillet over medium heat. Once skillet is hot, place your sandwiches into the pan. Use a small lid that just covers the sandwiches to weigh down the sandwiches and help retain in the heat. Cook until bottom of sandwiches are browned and crispy and then flip over and repeat until cheese is completely melted and both top and bottom of sandwiches are browned and crispy.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.