Golden, buttery sourdough slices cradle a molten of fontina cheese, their edges crisped to perfection. Inside, tender florets of roasted broccoli bring a nutty sweetness and a satisfying bite, mingling with the gooey cheese in every pull-apart stretch. A whisper of garlic and cracked black pepper adds depth, while the broccoli’s vibrant green peeks through like confetti in a cheesy celebration. It’s comfort food with a wink of wholesomeness—melty, toasty, and unexpectedly addictive.
Combine 4 cups broccoli and 3 tablespoons water in a large skillet; cook, covered, over medium-high heat until the broccoli is almost tender, about 2 minutes. Uncover, reduce heat to medium and add 1 tablespoon oil, the chopped garlic, 1 teaspoon Italian seasoning and ⅛ teaspoon crushed red pepper. Cook, stirring constantly, until the mixture is fragrant, the broccoli is tender, and the water has evaporated, about 1 minute. Transfer the mixture to a medium bowl; stir in ½ teaspoon lemon zest and ¼ teaspoon salt. Wipe the skillet clean.
Place 2 bread slices flat on a work surface; top each with 3 tablespoons cheese and half of the broccoli mixture (about 1 cup). Sprinkle with the remaining 6 tablespoons cheese; top with the remaining 2 bread slices, gently pressing to flatten.
Heat the remaining 1½ tablespoons oil in the clean skillet over medium heat. Add the sandwiches; cook, covered, until the cheese is melted and the bread is golden brown on both sides, 1 to 2 minutes per side.
2 servings