Broccoli Cheddar Grilled Cheese

Recipe by Grilly CheesePublished 2026-09-12Updated 2026-09-12

Turn chopped broccoli, cheddar, and Monterey Jack into broccoli cheddar grilled cheese. Includes quick steaming and drying steps to avoid a watery filling.

Broccoli cheddar grilled cheese with small green broccoli pieces and melted orange cheese inside white bread.
AI-generated illustration of this recipe.

Broccoli cheddar grilled cheese works best when the broccoli is tender, finely chopped, and dry before it goes between the bread. Large florets make the sandwich bulky, while leftover steaming water softens the crust. A modest layer of broccoli gives you the soup-inspired combination in a skillet sandwich.

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Broccoli Cheddar Grilled Cheese

Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.

Prep
10 minCook
15 minRest
1 minTotal
26 minYield
2 sandwiches

Equipment

  • Microwave-safe bowl and vented cover
  • 12-inch heavy skillet with lid
  • Wide spatula
  • Clean towel

Ingredients

  • •4 slices country white bread, about 1/2 inch thick
  • •2 tablespoons (28 g) unsalted butter, softened
  • •1 cup (about 90 g) small fresh broccoli florets
  • •1 tablespoon water, for steaming
  • •3 ounces (85 g) cheddar, freshly grated
  • •1 ounce (28 g) Monterey Jack, freshly grated
  • •1 teaspoon Dijon mustard
  • •1/8 teaspoon black pepper

Instructions

  1. 1

    Steam the broccoli

    Put the broccoli and water in a microwave-safe bowl. Cover loosely with a microwave-safe vented cover and microwave on high for 2–3 minutes, checking at 2 minutes, until just tender. Open the cover away from your face to release steam.

  2. 2

    Drain and chop

    Drain thoroughly, spread on a clean towel, and blot. Chop into pieces no larger than about 1/4 inch. There should be no visible water on the broccoli.

  3. 3

    Remove remaining moisture

    Warm the skillet over medium heat. Add the broccoli without extra oil and stir for 1–2 minutes to evaporate remaining moisture. Transfer to a plate and reduce the burner to medium-low.

  4. 4

    Build the sandwiches

    Butter one side of each bread slice. Spread 1/2 teaspoon Dijon on the unbuttered face of two slices. Mix the cheeses; divide half over the bread, then add broccoli, pepper, and the remaining cheese. Close with the other slices, butter-side out.

  5. 5

    Grill and serve

    Cook for 4–5 minutes per side over medium-low heat, until golden and melted through. Rest for 1 minute before slicing.

Tips

  • →Chop the broccoli after steaming so it is easier to dry and less likely to fall through the sandwich.
  • →If the bread is browning but the center is firm, reduce the heat and cover briefly, then uncover before serving.

Variation

Frozen broccoli works if cooked according to its package, drained, chopped, and dried thoroughly. Use about 1/2 cup cooked, finely chopped broccoli; preparation time may change.

Questions and answers

Can I use raw broccoli?

It will not reliably become tender during the short grilling time. Steam it first and remove the water before assembly.

Can I add broccoli cheddar soup instead?

Soup adds much more liquid and changes the recipe. Keep soup as a side and use chopped broccoli for the filling.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

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