Leftovers seem to be a constant battle in our house. I could easily eat the same thing for multiple days in a row but my husband isn’t so keen on that. This leaves me constantly trying to reinvent leftovers (or just cook smaller batches- it’s the reason almost every photo I post only has one or two bowls in the set-up.)
This broccoli frittata sandwich is a go-to in our house, primarily because whenever I make a frittata, there’s at least one slice leftover. Sure, you can reheat a frittata but why do that when you can smash it in a grilled cheese sandwich?
Broccoli Frittata Grilled Cheese Sandwich
Use your leftovers to make a wonderful grilled cheese sandwich!
- 1 recipe for broccoli frittata
- 3 to 4 teaspoons brown mustard, optional
- 2 biscuits or 4 pieces of bread
- 3 ounces sharp cheddar cheese
- Olive oil, for brushing
- Make frittata as directed. Save 2 slices of the frittata as leftovers to make these grilled cheese sandwiches.
- Preheat griddle over low heat. Assemble the sandwiches by spreading 1 couple teaspoons of mustard on one slice of bread. Layer 1 slice of the frittata along with half the cheese and top with second slice of bread. Repeat with second sandwich.
- Brush the top of the sandwich with olive oil and place that side down on pan. Brush the top side of the sandwich with olive oil. Grill on each side until browning and cheese is melting, 3 to 5 minutes per side. Repeat for second sandwich.
Tips & Tricks: Make a frittata for breakfast and have these sandwiches for lunch the next day!
There are some recipes I’ll tell you to follow as written but this isn’t one of them. This ‘recipe’ is all about using up leftovers in the easiest way possible.
Quesadilla: Ditch the bread, cut the frittata into strips, and place in a tortilla with cheese to make a quesadilla.
Frittata filling: This works well with a myriad of frittata fillings. Squash, tomatoes, sweet potatoes, or any greens. This is all about using leftovers.
Cheese: I like the broccoli/cheddar combination but you can use any cheese you might have on hand.
When the weather cools, some of my favorite vegetables come back in season. Broccoli is just the beginning, but a great start. In general, I love roasting broccoli and it’s a match made for pasta. Beyond this pasta dish, a few other ways that I enjoy roasted broccoli include: