You guys. This is comfort food to the max. This is “the polar vortex has not left and even my cat is shivering and really all I want is an extra layer of blubber so I can try to survive until Spring” comfort food. If you are on a diet, just walk away now. I have nothing for you. I’m sorry. I can’t even pretend that that bit of green you see sticking out is in any way, shape, or form healthy with the obscene amounts of cheese, bacon, and bacon grease also contained within this delectable delight.
This is one of those recipes where you’re lying in bed, minding your own business trying to fall asleep and suddenly a genius pops up in your head and goes “OHEMGEEIHAVETHEBESTIDEAMAKEIT!” And you listen to that voice the very next day. It’s one of those recipes where you pop up and scare the ever-loving shit out The BF with the urgency with which you’ve just awoken to write down a brilliant idea.
This, dare I say it, is what dreams are made of.
- 1 heaping cup of broccoli heads, steamed and finely chopped
- 2½ heaping cups of shredded sharp cheddar cheese (I like Tillamook if you can find it), divided
- 2 tbsp butter
- 2 level tbsp flour
- 2 - 4 tbsp whole milk
- 1 tsp mustard powder
- ½ tsp garlic powder
- 4 slices sourdough bread
- 4 slices of bacon (optional, but let's be real, you want it)
- In a small sauce pan over medium heat melt the butter.
- Meanwhile, whisk the flour and spices together.
- Once bubbling slightly, add the flour mixture and whisk for 30 seconds to let it cook and brown a little bit.
- Add 2 tbsp milk and whisk until smooth. The mixture should be quite thick.
- Add 2 cups of shredded cheese and whisk until smooth and uniform. If the mixture is too thick for your liking, thin with more milk.
- Once incorporated and smooth, remove from heat.
- In a large skillet cook the bacon until crispy. Drain on paper towels and coarsely chop.
- Reserve 1 tbsp of bacon grease in the skillet and dispose of the rest.
- Place the skillet over medium heat.
- Take one slice of bread and spread a good heaping helping of the cheese mixture on top.
- Place cheese side up in the skillet and top with chopped broccoli, bacon, and extra shredded cheese, spreading in an even layer.
- Spread the second piece of bread with another heaping helping of the cheese mixture and squish it on top of the one in the pan.
- Do the same with the remaining two pieces of bread if you can fit them in your skillet.
- Top with a panini press if you have it or a smaller skillet weighted with cans of soup.
- Let cook for about 1 - 2 minutes until the bread starts to smell toasty. Carefully flip with a spatula or tongs and cook the other side. Cut in half and serve.
- There should be no leftovers. If there are, you're on your own. 🙂