Open Faced Cheesy Broccoli and Bean Sandwich

Open Faced Cheesy Broccoli and Bean Sandwich

I think I have a problem with prioritizing.

Maybe the problem is that I’m good at prioritizing? This allows me to fill my proverbial plate with things that need (NEED!) to be done. Yet no matter how good I am at deciding what it is that needs to be done right this very second, I continue to feel overwhelmed by the other things piling up in the background.

I need to pack. But we’re not moving for another three weeks or so. I should work on the quilts for my children. But they don’t need to be done until Christmas. I should fold the laundry because I’m dangerously close to wearing that ill-fitting pair of underwear I swore to myself I wasn’t going to wear any more. I should make dinner because I need something to blog about and then I should blog because the people need something to read and maybe I should start a second blog so I can talk about sewing and laundry and home improvement and… this is where it gets out of control.

Open Faced Cheesy Broccoli and Bean Sandwich

Let’s take one thing at a time and make these sandwiches a priority for tonight. If you want to up the healthy aspect of these you could use a whole grain bread and omit the white sauce entirely. I can’t guarantee how well the sandwiches will hold together without the sauce, but i think the cheese melted over the top would keep them together just fine. You could also use a reduced fat cheese or omit that and have more of a broccoli and bean bruschetta situation going on. The possibilities are endless! Just make sure your bread is thick and crusty or you might end up with a soggy mess.

I’m off to fold laundry. That’s my most pressing priority.

Open Faced Cheesy Broccoli and Bean Sandwich
  • 1½ tablespoons butter
  • 1 shallot, finely chopped
  • 5 Tablespoons plus 1 teaspoon all-purpose flour
  • ½ cup milk
  • ⅛ teaspoon garlic powder
  • Salt
  • Pepper
  • Nutmeg
  • Oven Roasted Broccoli
  • 1 15 ounce can cannellini or great northern beans, rinsed and drained
  • Olive oil
  • Crusty Italian Bread, cut thick
  • 1 clove garlic, cut in half
  • 8 ounces white cheddar cheese, sliced
  1. Preheat a grill to medium heat.
  2. Melt butter in a medium saucepan over medium-low heat. Add shallot and cook until softened, 3-5 minutes. Whisk in flour until well blended and smooth, about 1½ minutes. Remove the pan from the heat and slowly whisk in the milk. Return to the heat and bring to a simmer, whisking constantly to avoid lumps. Continue to whisk, cooking until the sauce is smooth, hot, and thick, 1 to 2 minutes. Add the garlic powder and season to taste with salt, freshly ground pepper, and nutmeg.
  3. In a large bowl, combine broccoli, beans, and white sauce.
  4. Toast lightly oiled slices of bread on the grill for a few minutes per side. Remove from the heat and rub one side of each slice with the cut side of the garlic. Top each slice with a generous portion of the broccoli mixture, then top with cheese. Return to the grill until cheese is melted and all ingredients are hot.
Inspired by My Man's Belly


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