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Broccoli and Mushroom Sandwich Melts

Broccoli and Mushroom Sandwich Melts

Rudi's Gluten-Free Bakery

Courtesy of Rudi’s Gluten-Free Bakery and Rachel Jagareski of The Crispy Cook


Gluten-Free Sandwich Melt

  • 1 head broccoli (stem removed and reserved for a delicious pot of broccoli soup or some broccoli slaw later on) cut into smallish florets
  • 1/2 lb. sliced mushrooms
  • 2 Tbsp. olive oil
  • 4 cloves garlic, finely chopped
  • Salt and pepper to taste
  • 6 slices sturdy gluten-free multi-grain bread (Rudi’s was great)
  • 2 cups grated cheddar cheese


1. Heat oil in frying pan and add garlic. Cook over medium heat, stirring constantly, for 2 minutes. Add broccoli florets and mushrooms and continue cooking until broccoli is crisp-tender, about 8–10 minutes, stirring occasionally. Season with salt and pepper to taste.

2. Place a heaping mound of the vegetable mixture on each slice of bread. Top with grated cheese and press down on the vegetables to make a snug blanket.

3. Broil at 400 degrees for about 7–10 minutes, or until cheese is melted and bubbly and just starting to brown.

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