Prep 30 mins
Cook 0 mins
You can use either the broccolini or broccoli crowns. We also thought asparagus would be nice with this. If you have it, you can use a comercial dijon/mayo mixture. Otherwise, its easy enough to mix them yourself. I got 6 open faced sandwiches out of this on homemade rye bread. Our bread might not be sized the same as store bought so this may make a difference in the serving size. I don't think I could have gotten more out of it but I could have piled more of the broccolini on the bread and made 4, just so you know. I hope you like these. We had them for dinner with Bacon, Avocado & Tomato Salad Bacon, Avocado & Tomato Salad, this would also make a nice lunch, especially for company.
- 14.79 ml extra virgin olive oil
- 14.79 ml butter
- 1 large onion, sliced thin
- 2 garlic cloves, chopped
- 1 bunch Broccolini, chopped coarsly
- Dijon mustard, to taste
- mayonnaise, to taste
- 6 slice rye bread, 1/2 to 1 inch thick
- 6 slice sharp cheddar cheese
- Melt EVOO and butter in a large skillet over medium heat.
- Add onions and saute until soft.
- Add garlic and broccolini and saute until the broccolini is tender.
- Meanwhile mix equal parts of the mayo and mustard together adding extra of either to suit your personal tastes.
- Place each slice of bread on a baking sheet and spread some of the dijon mayo mixture on them.
- Top each with a portion of the broccolini and onion mixture.
- Top the broccolini with a slice of cheddar cheese (use more or less cheese to taste, I like it very cheesy).
- Place under a pre-heated broiler until the cheese is melted to your liking.
- Serve hot and enjoy.
This was great, I made 3 tiny changes but I think I kept the essence of the recipe. I used rapini, whole wheat bagettes and added an italian sausage. Great, filling recipe! Thanks!