Roasted Broccoli Reubens

Makes 2 Sandwiches 

4 slices whole grain bread

8 slices of cheddar or Swiss cheese

Roasted Broccoli, recipe follows

Homemade Reuben Sauce, recipe follows

1/4 cup fresh sauerkraut 

2 tablespoons butter

Assemble the Sandwich: 

Place two slices of cheese on a piece of bread and top with roasted broccoli then reuben sauce and 1/2 of the sauerkraut. Top with two more slices of cheese and the second piece of bread. Repeat for the second sandwich. 

Melt one tablespoon of butter on a nonstick skillet over medium heat. Slowly grill the sandwiches - checking to ensure that the bread isn’t burning. Grill until golden brown and the first layer of cheese is melted. Remove the sandwiches, melt the second tablespoon of butter and grill the second side of the sandwich until golden brown. Remove from heat, slice on the diagonal and serve immediately. 

Roasted Broccoli 

4 cups broccoli florets

2 tablespoons extra virgin olive oil 

1 1/2 teaspoons kosher salt 

1/2 teaspoon freshly cracked black pepper 

1/2 teaspoon crushed red pepper flakes

Preheat the oven to 425 degrees F. 

Place the broccoli on the baking sheet and top with olive oil, salt, pepper and red pepper flakes and toss to combine. Roast the broccoli for 15-20 minutes until fork tender and slightly charred. Allow to slightly cool before assembling in the sandwich. 

Reuben Sauce 

1/4 cup mayonnaise 

2 tablespoons ketchup 

1 tablespoon Sriracha 

1 tablespoon relish or chopped pickled jalapeños 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly cracked black pepper 

Whisk all ingredients together until smooth.