Broccoli Cheddar Melts with Sweet Potato Wedges and Smoky Red Pepper Dip

Broccoli and cheddar are a classic comfort food duo, and this recipe takes them out of the soup bowl and into a crispy, gooey sandwich. Layers of sourdough bread are filled with charred broccoli, cream cheese, and a blend of cheddars, then pan-fried until golden and melty.

On the side, roasted sweet potato wedges seasoned with a fry seasoning add a sweet and savory crunch. A smoky red pepper crema ties it all together—perfect for dipping your wedges, your sandwich, or both!

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the sweet potatoes into wedges (about 1/2-inch thick). Toss with a drizzle of oil, half the fry seasoning, salt, and pepper. Spread on one side of the baking sheet.
3. Cut the broccoli into small florets. Toss with a drizzle of oil, salt, and pepper. Place on the other side of the baking sheet.
4. Roast for 20-25 minutes, flipping halfway, until sweet potatoes are tender and broccoli is charred in spots.
5. While roasting, make the cheese spread: In a small bowl, mix together the cream cheese, cheddar cheese, and white cheddar cheese until well combined.
6. Lay the sourdough slices on a work surface. Spread the cheese mixture evenly on two slices. Top with the roasted broccoli, then place the remaining bread slices on top to form sandwiches.
7. Heat a large non-stick skillet over medium heat. Add a pat of butter. Place the sandwiches in the skillet and cook for 3-4 minutes per side, until golden brown and the cheese is melted.
8. Serve the melts alongside the sweet potato wedges and smoky red pepper crema for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or whole wheat will work, but sourdough gives the best crunch.

Can I make this dairy-free?

You can substitute dairy-free cheese and cream cheese, but the texture and melt may vary.

How do I store leftovers?

Store the components separately in the fridge for up to 2 days. Reheat the melts in a skillet to restore crispiness.