Broccoli Melts
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These broccoli melts are one of the most amazing things I've ever put in my mouth. To me, there is just something so satisfying about eating a crispy whole wheat baguette. Then, when you add melted cheese it gets that much better. I am a real lover of Land O Lakes yellow American cheese. I put that sh** on everything 😉 It's almost like you're eating a broccoli grilled cheese. These broccoli melts would make an amazing appetizer or serve them for dinner. Just make sure you use whole wheat rolls or baguette to keep it on the healthy side.
What will you need to make broccoli melts?
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To make these broccoli melts bon appétit you will need the following ingredients.
- 1 small red onion, thinly sliced
- 1 tbsp plus 1½ tsp red wine vinegar
- kosher salt to taste
- ground black pepper to taste
- 1 small head of broccoli
- 3 tbsp of avocado oil
- 1 garlic clove, minced
- 2 tbsp Primal Kitchen avocado mayo
- 1 tsp sriracha
- 1 12" whole wheat baguette, cut into 6" inch pieces
- 4 slices of American cheese
I also highly advise that you invest in a mini hand blender/chopper! I got this Cuisinart hand blender/mini food chopper at my bridal shower and it has been one of my best kitchen gadgets I've ever owned. I've linked the one below to my favorites page. You won't be disappointed. I used the mini chopper to cut up my broccoli into the most perfect tiny pieces for making these broccoli melts.
My Favorite's Page - Mini Hand Blender/Mini Food Chopper - $84.99
How do I make these melts?
To make these melts, start off by chopping the broccoli in your hand chopper or you can dice them into bite sized pieces using a cutting board and paring knife.
Taylor helping me put pieces of broccoli into the hand chopper!
Next, in a small bowl, combine your red onion, garlic, vinegar, and salt and pepper to taste. Stir to combine and set aside. Heat oil in a large non-stick skillet over medium-high heat. Add broccoli; season with salt. Cook, stirring occasionally until softened, about 5 minutes. Reduce heat to medium and add ¼ cup of water and cover. Cook until tender, about 2 more minutes. Reduce heat to low and uncover. Add in your reserved red onion mixture. Cook until the vinegar is mostly evaporated, about 1 minute. Transfer to a bowl. In a separate mixing bowl, combine mayo and chili sauce. Set aside.
Chopped broccoli being cooked on the stove!
Preheat oven to 350° and line a baking tray with foil. Scoop out the top middle of your whole wheat baguettes forming a hole in the top. I just used my fingers and a spoon to do this.
Whole wheat baguettes on the baking tray with the holes in the tops!
Spread the mayo mixture into each hole and top with broccoli mixture filling up enough where it overflows. 
Lay each baguette onto your prepared baking tray. Bake for about 10 minutes, just enough to heat up the mayo and crisp up the bread. Remove from oven and lay a piece of cheese on top. 
Place back in oven until cheese melts, about 5 minutes. Watch carefully as you do not want to burn your cheese.
Bonus: Teach your child how to do the dishes 🙂
Broccoli Melts
Equipment
- baking tray
- hand blender or paring knife and cutting board
- large non-stick skillet
- mixing bowls
Ingredients
- 1 small red onion thinly sliced
- 1 tbsp red wine vinegar plus 1½ tsp more
- kosher salt to taste
- ground black pepper to taste
- 1 small head of broccoli
- 3 tbsp avocado oil
- 1 garlic clove minced
- 2 tbsp avocado mayo or light mayo
- 1 tsp sriracha
- 2 12" whole wheat baguette cut into 6" pieces
- 4 slices American cheese
Instructions
- Preheat oven to 350° and line a baking tray with foil. Set aside.
- Using your hand blender/chopper or paring knife and cutting board cut up your broccoli into bite sized pieces.
- In a small bowl, combine red onion, garlic, vinegar, and salt and pepper to taste. Stir to combine and set aside. Heat oil in a large non-stick skillet over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Reduce heat to medium and add ¼ cup of water and cover. Cook until tender, about 2 minutes more. Reduce heat to low and uncover. Add in your onion mixture. Cook until the vinegar is mostly evaporated, about 1 minute. Transfer to a bowl. In a separate mixing bowl, combine mayo and chili sauce. Set aside.
- Scoop out the top middle of your whole wheat baguettes, forming an indent in the top to place your ingredients in. I just my fingers and a spoon and made little boats. Spread the mayo mixture into each hole and top with the broccoli mixture. Don't be afraid to over fill.
- Lay each baguette onto the prepared baking tray. Bake for 10 minutes, just enough to heat up the mayo and crisp up the bread. Remove from oven and lay a piece of cheese on top. Place back in oven until cheese melts; about 5 min. Watch carefully so you don't burn the cheese.
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