Grilled Goat Cheese and Broccoli Sandwich

I’ve been finding all sorts of uses for finely chopped broccoli crowns lately (see my burgers from a couple of weeks ago). I make a broccoli and goat cheese spread for this sandwich. I briefly steam the broccoli, chop it finely and mash it with the goat cheese. Then I spread it on country bread, sprinkle with the nut and spice mix known as dukkah and top with the other slice of bread. The dukkah adds the surprise touch. You’ll only use half the chopped steamed broccoli in one sandwich. But you’ll want to use up the rest in another.

Ingredients

• ½ broccoli crown (about 2 ounces)
• 1 ounce goat cheese (about 1/4 cup crumbled)
• 2 to 3 teaspoons finely chopped fresh herbs, such as chives, parsley and marjoram (optional)
• 1 garlic clove, halved (optional)
• 2 slices whole-grain country bread
• ½ teaspoon dukkah (see recipe)
• ½ teaspoon extra-virgin olive oil

Serves 1

Preparation

1. Steam broccoli for 4 minutes, until tender but bright. Rinse briefly with cold water and drain well on paper towels or kitchen towels. Chop fine and measure out 1/4 cup. Set aside remaining chopped broccoli for another sandwich or another dish.
2. Mash goat cheese in a bowl and add the 1/4 cup chopped broccoli and the fresh herbs if using. Mash together.
3. If desired, rub 1 slice of bread with a cut clove of garlic and then purée remaining garlic and stir into broccoli/goat cheese mixture. Spread goat cheese and broccoli over bread. Sprinkle with dukkah. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.
4. Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from toaster oven, press down firmly, cut in half and serve.

• To make dukkah, lightly toast 1/2 cup unsalted peanuts, almonds or hazelnuts; finely chop. Mix with 1/4 cup sesame seeds. In a dry skillet, lightly toast 2 tablespoons coriander seeds until just fragrant; immediately transfer to spice mill and let cool. In the skillet, toast 1 tablespoon cumin seeds until just fragrant and transfer to spice mill; cool. Grind and add mixture to nuts and sesame seeds. Add 2 teaspoons nigella seeds, 1 teaspoon ground sumac and 1/2 teaspoon kosher or coarse sea salt; toss. Makes 1/2 cup.
• If you are worried about cheese oozing out onto your toaster oven’s heating element (the burnt cheese smells horrible), then place on a baking sheet. Toast for 3 minutes, then flip over and toast 1 minute more. You can also make this in a panini grill.
• Advance preparation: You can assemble this sandwich and wrap it tightly in plastic wrap. Refrigerate for up to a day. Toast when ready.

20 minutes