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Welcome to OKCVeggie.com. I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.

Enjoy!

Recipe: Broccolini Melt

Recipe: Broccolini Melt

Back in April, I noticed on Instagram that the folks at Kitchen No. 324 were offering a new sandwich, a Broccolini Melt, as part of their spring menu. And I had to have it. The problem was, of course, that the melt was only available during weekday lunch; since I work in Norman, I’d have to wait until a half-day Friday to give it a try.

At the beginning of June, I finally had a free afternoon and met my mom for lunch at Kitchen. I was super excited for this sandwich because I love broccolini, I love cheesey, melty sandwiches, and I thought it was a genius idea to combine the two. 

The original beauty at Kitchen No. 324

The original beauty at Kitchen No. 324

Thank god the sandwich didn’t disappoint! It was honestly impeccable, super simple, but absolutely packed with flavor. Kitchen makes their sandwich with fire-roasted broccolini, gruyere and romesco mayo on a toasted French roll. It tasted like broccoli cheese soup in sandwich form, and I devoured every bite.

I enjoy the challenge of trying to recreate favorite restaurant dishes for dinner at home, so that’s what we did last night with the Broccolini Melt. We did ours on rye bread with straight romesco sauce rather than romesco mayo and served it with creamy tomato soup, grilled red onions and grilled halloumi. I wouldn’t say our version tasted just like the sandwich at Kitchen, because obviously we weren’t going for that. However, I do think it was 100% just as good.

INGREDIENTS - BROCCOLINI MELT

  • 1 package or bunch of broccolini
  • Gruyere cheese, shredded
  • Crusty bread, like rye, sourdough or French
  • 1/4 c. fresh flat leaf parsley
  • 4 cloves garlic
  • Juice of 1/2 a lemon
  • 4 plum tomatoes (I recommend using the Cento San Marzano brand)
  • 1 12-oz jar of roasted red peppers
  • 1 t. salt
  • 1 T. olive oil
  • 1 c. raw almonds

Please note that this might a lot of sauce. You could either half it (sauce ingredients include everything after “crusty bread”) or you could save it and eat it on some quinoa or lentil pasta for lunch the next day (that’s what I’m doing).

STEPS - BROCCOLINI MELT

1) Brush the broccolini with a bit of olive oil and sprinkle with red pepper flakes. Either roast on a grill or in the oven (if you want to make grilled onions/halloumi like we did, then add them to some skewers). 

2) For the sauce, add all ingredients to a food processor and puree until fairly smooth, but still sort of chunky.

3) Slice your bread if it’s not sliced already. When the broccolini is done roasting, add three or four pieces to each slice of bread. Top with gruyere cheese and add pan to the broiler. Cook until cheese is just starting to melt.

4) Remove pan from the broiler and add a couple spoonfuls of romesco sauce. Top with additional cheese if desired.

5) Add back to the broiler and cook until cheese starts to brown and get crispy. Remove and eat with whatever side dish you’d like. Goes great with tomato soup!

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