Brocc Out Gouda Melts

Name: Brocc Out Gouda Melts with Caramelized Onion, Potato Wedges & Honey Dijon Mayo
Yield: 2 servings
Cuisine: French
Ingredients: 12 oz Potato; 1 tbsp Fry Seasoning; 1 Onion; 1 cup Cheddar Cheese; 1 1/2 oz Honey; 4 slice Bread; 4 tbsp Mayonnaise; 2 slice Gouda Cheese; 1 Tomato; 1 tsp Garlic Powder; 6 oz Broccoli; tsp Salt, tsp; tsp Black Pepper, tsp

with Caramelized Onion, Potato Wedges & Honey Dijon Mayo

By Recipe0 System

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.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 tbsp Fry Seasoning
1 Onion
1 cup Cheddar Cheese
1 1/2 oz Honey
4 slice Bread
4 tbsp Mayonnaise
2 slice Gouda Cheese
1 Tomato
1 tsp Garlic Powder
6 oz Broccoli
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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!
6

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.

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