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Brocc Out Gouda Melts

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.

Total Time40 minutes
Prep Time10 minutes


serving amount

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


(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


(Contains Milk)



½ teaspoon



Nutrition Values

/ per serving
Calories1220 kcal
Fat77 g
Saturated Fat30 g
Carbohydrate104 g
Sugar14 g
Dietary Fiber10 g
Protein35 g
Cholesterol155 mg
Sodium1850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Bowl
Plastic Wrap
Large Pan
Small Bowl



• 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.

Roast Potatoes

• 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.

Cook Broccoli Rice

• 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.

Cook Onion & Mix Mayo

• 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.

Assemble & Cook

• 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!

Finish & Serve

• 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.