Brocc Out Gouda Melts
with Caramelized Onion, Potato Wedges & Honey Dijon Mayo
Batman and Robin, Serena and Venus Williams...we’d also put broccoli and cheese on that list of iconic duos. So we had this eureka moment: How about we upgrade grilled cheese sandwiches with broccoli rice? These grain-sized green bits are such a fun way to eat your vegetables, especially when blanketed with gooey, molten Gouda and cheddar. We also tucked in fresh tomato and caramelized onion, adding complexity and a touch of sweetness to these super cheesy melts. Oh, and did we mention there’s a honey Dijon mayo? Some is spread on the crisp bread while the rest becomes the dipper for oven fries. You may never go back to regular ho-hum grilled cheeses again.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
2 slice
Gouda Cheese
(Contains Milk)
1 unit
Roma Tomato
1 tablespoon
Fry Seasoning
6 ounce
Broccoli Rice
1 teaspoon
Garlic Powder
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
4 tablespoon
Mayonnaise
(Contains Eggs)
1 cup
White Cheddar Cheese
(Contains Milk)
4 unit
Sourdough Bread
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce (except broccoli rice). • Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice onion. Cut gouda into ½-inch squares. Thinly slice tomato into rounds; season with salt and pepper.
• Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. TIP: If potato wedges finish before sandwiches, rewarm in oven for a few minutes before serving.
• Meanwhile, place broccoli rice in a medium microwave-safe bowl (use a large microwave-safe bowl for 4 servings); season with garlic powder, ½ tsp salt (1 tsp for 4), and pepper. Cover tightly with plastic wrap and poke a few holes in wrap. • Microwave until tender, about 5 minutes. Carefully uncover (watch out for steam!) and set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring frequently, until softened and lightly browned, 8-10 minutes. • While onion cooks, in a small bowl, combine honey Dijon dressing with mayonnaise. Season with salt and pepper. • Once onion is lightly browned, add ½ tsp sugar (1 tsp for 4 servings) and a splash of water. Cook until caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat.
• Stir cheddar, gouda, and caramelized onion into bowl with broccoli rice until combined. • Spread half the sourdough slices with a layer of honey Dijon mayo (save the rest for serving), then top with broccoli mixture, tomato, and remaining sourdough slices to create sandwiches. • Wipe out pan used to cook onion; melt 1 TBSP butter over medium heat. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until butter is absorbed. Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. TIP: Press a heavy-bottomed pan on top of sandwiches to simulate a panini press!
• Add 1 TBSP butter to pan, then flip sandwiches and push around again until butter is absorbed. Cook until bread is golden brown and cheese melts, 4-6 minutes more. • Halve melts on a diagonal. Divide melts and potato wedges between plates. Serve with remaining honey Dijon mayo on the side for dipping.