Believe it or not, broccoli is one of my favourite vegetables and I absolutely love charring it. Why blanch broccoli when you can grill it with some olive oil in a pan or on the bbq. Charring the little florets gives a delicious crunchy texture and I always save the stems to pickle and throw in salads.
This toastie is nothing like your go-to cheese and tomato, but it is seriously addictive. Inspired by the broccoli toastie at Cornersmith Cafe & Picklery, we also use whipped ricotta and pickled onion but with some leaves, lemon oil and furikake for extra flavour. A yummy way to eat more greens without feeling like a rabbit.
Makes 1 toastie:
2 slices sourdough or gf bread
1 heaped tbsp ricotta, whipped
1/2 cup broccoli florets cut into bite-sized pieces
pinch salt
small handful mixed salad leaves
lemon oil
olive oil
1. Lightly toast the sourdough and set aside. Preheat sandwich press if using.
2. To char the broccoli, heat a fry pan over medium-high heat, add the broccoli florets and drizzle generously with olive oil. Toss a few times and then leave to char on one side. Once tender, set aside and turn the pan down to medium heat (if using pan instead of sandwich press to cook the toastie).
3. Build the toastie by spreading a layer of whipped ricotta onto 1 slice of sourdough, then layer pickled onion, charred broccoli and salad leaves. Drizzle with lemon oil and pinch of salt. Put the other slice of sourdough on top, drizzle with olive oil and sprinkle a generous layer of furikake.
4. Toasting: If using a pan, place the sandwich in the hot pan and press down with spatula to grill on one side for a few minutes until crisp. Flip and repeat for the other side. If using a sandwich press, place in the press, firmly press down and toast until golden.
Vegan Option:
Omit ricotta. Add smashed avocado instead.
Love love love!