Deconstructed: Broccoli Cheddar Soup


It’s national soup month and cold outside, which normally means soup in our house and when you add a toasty panini to the plate… well, life is complete. So when I found this recipe for a deconstructed broccoli cheddar grilled cheese, I knew that I needed one. I’ve always been a fan of broccoli cheddar soup, but most of the time it makes me sick because of the cheese or cream that most places use. This sounded like a good opportunity to to control my ingredients, cut a few fatty creamy calories, and make a kitchen mashup. I love mashups.

Broccoli Cheddar Panini
Adapted from bsinthekitchen

Clove of garlic
Slice of yellow or sweet onion
Smear of butter
Handful of broccoli
Shredded sandwich meat (your choice)
Cheddar cheese
Good bread, sliced for sandwich
Olive oil

Chop up garlic and cut a slice of onion and toss it into a small sautee pan with a little butter. Cut your broccoli into pieces small enough to hang out in your sandwich and add them to the pan. While that is on the stove, brush a light layer of olive oil on one side of each bread slice and add cheddar cheese. Your broccoli should now be bright green and the onions should be translucent, toss in your sandwich meat for about a minute just to warm it up. Place a scoop of your broccoli mixture onto your cheese, top with another piece of bread and smash in a panini press for about 5 minutes, remove, cut, and enjoy. Alternatively you could use a pan on the stove and press top of panini down, but I personally like the grill marks of a panini press.