Lunch & Dinner, Recipes

Broccoli Melts with Provolone Cheese

My three favorite foods are: broccoli, cheese, and bread. Obviously I was all over these broccoli melts.

broccoli melts with provolone - librarian style

I know melts are kind of trendy, but for me the real appeal is an easy weeknight dinner that is satisfying and includes ingredients I usually have on hand.

Good food is good food, trend or not.

(Just don’t get me started on avocado toast…)

broccoli in bowl - librarian style

I’ve made these with both a sourdough and a heartier multigrain bread, and it’s good both ways, but holds up better and is more filling on the healthier version.

broccoli melts - librarian style

Seriously, this is so easy: steamed veggies, lemon for brightness, garlic (obviously) and some crushed red pepper for some flavor and heat, and then some romano before it is piled on under a layer of provolone before you stick it under the broiler for a few minutes.

And what you have is a delicious open-faced sandwich. I call it a broccoli melt, but you can call it whatever you want: broccoli cheese delights, etc.

overhead broccoli melts - librarian style

Broccoli Melts with Provolone Cheese

inspired by this recipe at Smitten Kitchen


  • large bunch broccoli (about one pound)
  • 2 T olive oil
  • 3 cloves garlic, minced
  • red pepper flakes, to taste
  • juice and zest of half a lemon
  • 1/2 C finely grated aged pecorino romano cheese
  • 8 thin slices provolone
  • 8 slices bread


Chop broccoli. Steam broccoli, about six minutes, but leave it undercooked. Drain and let dry. Chop into less than bite size pieces.

Heat olive oil on medium. Sauté minced garlic and red pepper until fragrant, about two minutes. Add broccoli, cook several minutes. Remove from heat, put in bowl. Add lemon juice, zest, and romano cheese. Toss.

Top bread with broccoli mixture and one slice provolone. Place on cookie sheet and cook under broiler until cheese bubbles and bread is toasty, about 5 minutes.

Try to share!

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