Broccoli Sandwich with Roasted Squash and Swiss
Crunchy roasted broccoli, creamy butternut squash, Swiss cheese and caramelized onions are the stars of this decadent grilled sandwich!
I’m going to say it right from the start: this Broccoli Sandwich is a “treat yo self” kind of meal. It might not be a weeknight staple, but when you do indulge, you’ll find it to be a decadent delight that leaves you craving more. And if you’ve ever doubted that vegetables could be truly “decadent,” this sandwich is here to change your mind!
Let me paint the picture for you: imagine crispy, crunchy roasted broccoli paired with creamy, nutmeg-dusted butternut squash, sweet caramelized onions kissed with balsamic vinegar, and melty Swiss cheese – all nestled between buttery, toasted artisan bread. It’s hearty, filling, and quite possibly the most elevated grilled cheese you’ve ever tasted.
Wait, is BROCCOLI good on a SANDWICH?
Absolutely! If you’re seeking a fantastic vegetarian ingredient to replace meat in your sandwiches, look no further than the humble broccoli.
First of all, broccoli is a nutritional powerhouse. It’s loaded with vitamins C, K, and A, as well as folate and fiber, not to mention minerals like calcium, iron, and potassium.
But it’s not just about nutrition – roasted broccoli adds a satisfying crunch and a meaty texture that beautifully contrasts with softer ingredients like cheese and spreads. This makes it a perfect choice for fillings in a vegetarian sandwich like this one!
Recipe Ingredients
Here is what you need to make this incredible Broccoli Sandwich with Roasted Squash and Swiss:
- Broccoli: We don’t just use any broccoli in this sandwich, we use ROASTED broccoli. Chopping and roasting the broccoli helps to soften its natural bitterness and creates a caramelized crispy, meaty texture that’s perfect in a vegetarian sandwich.
- Butternut Squash: To complement the roasted broccoli we use freshly roasted butternut squash which creates a sweet and creamy layer in the sandwich. I like to peel and slice my own squash so I can control the thickness of the layers and create the perfect bite.
- Swiss Cheese: The mild, nutty flavor of Swiss cheese complements the earthiness of broccoli and because we grill this cheese, it creates a melty layer that helps hold it all together.
- Onions: Slow caramelized onions accented with balsamic vinegar help to provide a sweet and tangy flavor contrast to the creamy cheese and roasted vegetables.
- Artisan Bread: I love to use fresh artisan bread, like a sourdough for this recipe, as it has a crispy crust and chewy interior that creates the best base for grilled sandwiches.
- Parsley: Brightening up and complementing the rich flavors of the sandwich we have fresh green parsley. Both flat-leaf/Italian or curly parsley will work – though I personally use the flat leaf variety.
How to make the BEST Broccoli Sandwich
- Caramelize your onions: Probably the most intensive step, you’re going to slowly caramelize the onions and finish them off with a splash of tangy balsamic vinegar.
- Roast the broccoli and butternut squash: Dusted with spices like garlic powder and nutmeg, the broccoli and butternut squash are roasted for 15 minutes until tender.
- Assemble the sandwich: Artisan bread is layered with the balsamic caramelized onions, the roasted broccoli, swiss cheese, the roasted squash and then sprinkled with fresh parsley.
- Grill the sandwich: The sandwich is then grilled on the stovetop until the cheese is melty and the bread is crispy and golden.
- Slice, serve and ENJOY!
Recipe FAQs and Substitution Ideas
Yes! If you have a panini press, feel free to use it when it comes time to grill the sandwich on the stove top.
While you can, I recommend chopping the squash yourself for the best results. I prefer using the thicker parts from the neck of the squash, as they create a more even layer in the sandwich and add to the overall texture.
Yes! Gruyère is an excellent substitute with a similar flavor profile. Alternatively, you could use gouda or muenster cheese for a different taste that still complements the other ingredients.
Yes, you can use frozen broccoli, but I suggest opting for chopped broccoli florets. If you have larger florets, roast them for a few extra minutes until they look caramelized and ensure even cooking, and then chop them before assembling the sandwich.
Definitely! You can prep all the ingredients in advance and then assemble and grill the sandwich just before serving. You’ll see in the recipe that I recommend caramelizing the onions ahead of time, as they take a while to cook and doing so will save you time when you’re ready to eat.
Related Recipes
Looking for another hearty vegetarian sandwich recipe? Definitely check out my Halloumi Ciabatta with Olive Pesto and Kale.
PrintBroccoli Sandwich with Roasted Squash and Swiss
Crunchy roasted broccoli, creamy butternut squash, Swiss cheese and caramelized onions are the stars of this decadent grilled sandwich!
- Total Time: 45 minutes
- Yield: 2 sandwiches 1x
Ingredients
For the onions
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 2 medium yellow onions, chopped (approximately 2 cups)
- ½ tablespoon balsamic vinegar
For the broccoli
- ½ tablespoon olive oil
- 1 large broccoli crown, roughly chopped into ½ inch pieces (approximately 2 cups)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
For the squash
- ½ tablespoon olive oil
- 8 oz butternut squash, peeled and sliced into ½ inch strips (see preparation notes below for suggestions)
- ¼ tsp salt
- ⅛ tsp black pepper
- ¼ teaspoon ground nutmeg
For assembling the sandwich
- 4 slices of sourdough or other artisan style bread
- 8 slices of Swiss cheese
- 1 tablespoon chopped parsley
- 1 tablespoon butter
Instructions
Caramelize Onions
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NOTE: I recommend that you cook the onions ahead of time, but if not, you can still follow these instructions on order and start the roasted vegetables while the onions are caramelizing.
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START ONIONS: Heat 2 tablespoons of oil in a pan with a lid over medium heat. Add the onions and ¼ teaspoon of salt, stir, cover and reduce the heat to low. Cook onions on low for 15 minutes, stirring occasionally.
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FINISH ONIONS: After 15 minutes, remove the cover and turn the heat up to medium high, stirring frequently until onions become caramelized and deeply golden in color approximately 10 – 15 additional minutes. Just before removing from the heat, stir in the balsamic vinegar. Remove from heat and set aside until ready to serve.
Cook Vegetables
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PREP OVEN: Preheat the oven to 400 degrees Fahrenheit.
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PREP BROCCOLI: On a parchment lined baking sheet arrange the chopped broccoli. Drizzle the broccoli with ½ tablespoon of olive oil, ¼ teaspoon salt, ⅛ teaspoon of pepper and the garlic powder. Use your hands to massage the oil and spices into the broccoli.
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PREP BUTTERNUT: On the same baking sheet arrange the butternut squash slices. Drizzle with ½ tbsp of olive oil, ¼ tsp salt, ⅛ tsp black pepper, and the ground nutmeg. Use your hands to massage the oil and spices into the squash.
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COOK VEGETABLES: Ensure that the broccoli and squash are evenly spaced on the baking sheet and then place it in the preheated oven. Cook for 15 minutes, then remove the baking sheet from the oven and set aside until ready to assemble your sandwiches.
Finish Sandwich
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ASSEMBLE SANDWICH: Divide the caramelized onions between two of the slices and spread to cover the bread evenly. Place half of the broccoli on each of the bread slices covered in caramelized onions. Divide the Swiss cheese between the sandwiches and place it on top of the broccoli. Top the Swiss cheese with butternut squash slices, ensuring to evenly cover the entire sandwich. Finish each sandwich with 1/2 tablespoon of chopped parsley and the second piece of sandwich bread.
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COOK SANDWICH: Wipe out the pan you used to cook the onions (or just use a new pan if you don’t mind the dishes!). Heat the butter in the pan over medium heat until melted. Carefully add one or both of the sandwiches (if they both fit) to the pan cheese side down. Cook, using a spatula to press down on the sandwich gently, for 3 minutes each side or until cheese is melty and the bread is golden. Repeat with the other sandwich if necessary.
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SLICE AND SERVE: Remove sandwich from the pan and slice in half. Serve immediately.
Notes
Preparation notes: I recommend using the thicker neck part of the squash as opposed to the parts closest to the seeds as the pieces will create a more even layer in the sandwich. See photos above in post for how I slice my squash before roasting.
Cook time note: The cook time assumes you will cook the onions and roast the vegetables simultaneously.
Storage note: This sandwich is best when served and eaten immediately, but if you need to save any leftovers they can be kept in an air tight container in the refrigerator for up to 4 days and the sandwich can also be eaten cold (the experience will be different of course!).
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Oven and Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 990
- Sugar: 11.4 g
- Sodium: 1831.8 mg
- Fat: 63.4 g
- Carbohydrates: 68.5 g
- Protein: 42.9 g
- Cholesterol: 119.4 mg