Sundried Tomato & Roasted Broccoli Sandwich
A quick sandwich that features roasted broccoli and a sundried tomato cheese spread. Won't get soggy overnight so it's great for lunch prep.
Servings: 2
Equipment
- lemon zester or microplane
Ingredients
- 1 head broccoli cut into 1'' pieces
- 1 small zucchini thinly sliced
- 2 oz sundried tomatoes diced
- 6 oz cream cheese
- 1 lemon zested and juiced
- 1 clove garlic minced
- 1 tbsp dill
- 4 slices sourdough bread
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 450° F.
- Cut broccoli into 1" pieces and then toss in olive oil and salt. Roast for 20 minutes, until it begins to brown.
- While the broccoli roasts, thinly slice the zucchini and set aside.
- Add cream cheese to a medium sized bowl. Chop the sundried tomatoes into small pieces and mince (or grate) the garlic and add to the cream cheese. Stir to combine, taste, and then add as much salt and pepper as you'd like.
- Zest and juice lemon into a large bowl.
- Remove roasted broccoli from oven, and transfer to cutting board. Allow to cool for about 5 minutes.
- Finely chop roasted broccoli and add to the bowl with lemon juice and zest.
- Season with dill. Stir to combine. Taste, and add more salt or dill as needed.
- Toast the bread.
- Assemble the sandwich by spreading the sundried tomato cream cheese mixture on the insides of each piece of bread, followed by a layer of zucchini. Add about 1/2 C of roasted broccoli to one slice of bread, and then top with the other slice.
- Cut sandwich in half to serve.
Notes
Well wrapped in foil or plastic wrap, the Sundried Tomato & Roasted Broccoli Sandwiches will keep for 24-48 hours, making them great for lunch prep or travel. The layer of cream cheese and raw zucchini keeps the bread from getting soggy.
Make this meal vegan by using a vegan cheese spread instead of cream cheese, and by using a vegan bread.