If you've never experienced a broccoli pita melt sandwich, then this is going to be a real treat. This broccoli sandwich melt is as simple as a sandwich gets: pita bread, mozzarella cheese, blanched (then sautéed) broccoli, toasted in a toaster oven until melty and crisp. Not only does this recipe cater to vegetarians, but it's a great handheld lunchtime option for work at the office or work from home.
I used to have a similar broccoli and cheese pita many, many years ago when my mom owned a dance studio in Brooklyn. The restaurant served this type of sandwich sky high with tender broccoli and a heaping pile of melty cheese. Broccoli is a staple veggie in my house, whether it's served as a broccoli and cheddar fritter for the boys, or in a Panera copycat broccoli cheddar soup, there's always a broccoli appearance at the table.
TL; DR Summary - Broccoli Melt
- 👩🏼🍳 Cook level: Easy/Beginner
- ⏱️ Cook Time: ~10-15 minutes
- 📖 Dietary Info: Gluten, dairy
- 😋 Taste: Garlicky, savory, salty, cheesy
- 💖 Why You'll Love: A broccoli melt is a great handheld option for lunch, brunch, or a grab and go dinner during the week, especially for a meatless Monday.
- 🍽️ Best Pairing Options: I love serving this with a side of roasted herb baby potatoes, and for a little something sweet, my brown butter s'mores blondies are always a good time.
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Trusted Tips and Key Recipe Reminders
- Steam or blanch the broccoli just enough so that it gets slightly fork tender.
- Toast the pita enough so that the edges get slightly crisp.
- Remember to add a pinch or two of cheese to both sides of the pita so that there is an additional cheesy layer once the pita gets closed together.
The Main Ingredients
- Broccoli Florets: Takes on the meatiness of the pita melt. Crisp, crunchy, and flavorful.
- Garlic:b Brings a savory flavor that pairs with broccoli and melted cheese.
- Mozzarella Cheese: Creates that gooey, cheesy layer that holds the broccoli melt together.
- Pita Bread: Crisps up on the edges while staying soft inside, making it the ideal base for a quick broccoli melt.
- Olive Oil: Olive oil helps the broccoli sauté, adding richness to the broccoli and the overall sandwich.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Change out the type of cheese you'd like to use, whether that's provolone, swiss, or even muenster.
- You can easily swap for a gluten free sandwich pocket and or pita bread if you need to have it gluten free.
- I would recommend sticking to broccoli as this was the ingredient this recipe was developed with, and you can throw in more veggies like peas, carrots, and asparagus.
How to make a broccoli pita with mozzarella
Step 1: Bring a large pot of water to a boil, then blanch the broccoli florets for 3-5 minutes or until slightly fork tender. Drain, then add olive oil to a large frying pan over a medium heat and toss in the broccoli.
Step 2: Sauté the broccoli for several minutes until it begins to soften further, then add in the sliced garlic. Season with salt and pepper, then continue to sauté for an additional 5 minutes or until the garlic is fragrant. Meanwhile, preheat the oven to 425º.
Step 3: Slice open the pita bread so that it opens like a sandwich. Add a pinch of mozzarella cheese to one side of the pita. Add the broccoli to the side of the pita that has the cheese, then top the broccoli with the remaining cheese, add to the toaster or oven for 5-7 until the edges are crispy. Remove from the heat, then close the pita and serve.
Mistakes I've Made (so YOU don't have to!)
- Don't overstuff the pita. As with all bread-based recipes, like my bbq chicken flatbread or my turkey club, bread can get fall apart quickly. The heavier the pita, the more it runs the risk of collapsing.
- Remember to crisp the edges so that the bread stays together and gives the additional crunch as you bite into it. Baking the broccoli melt also melts the cheese onto the broccoli, and if skipped, it defeats the purpose of calling it a melt.
- Do not over-steam or cook the broccoli. The broccoli will fall apart if it is too tender. Trust me, you want whole, in-tact broccoli florets.
Broccoli Melt FAQs
Sprinkle in a teaspoon of crushed red pepper flakes, a dash of chili powder, or you can throw in additional veggies to make this a robust veggie sandwich pocket.
Yes, you can batch cook the broccoli and assemble the pita as you need them.
I like the idea of using pita as it acts like a pocket to hold the ingredients together, and you can also use a wrap or kaiser rolls.
Check out these other veggie-forward lunch options
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Broccoli Pita Melt
Equipment
- baking sheet
- Large Pan with Steamer Insert
Ingredients
- 2 cups broccoli florets
- 3 cloves garlic thinly sliced
- 2 tablespoon olive oil
- 2 large pita bread
- 1 ½ cup mozzarella cheese
- salt and Pepper
Instructions
- Bring a large pot of water to a boil, then blanch the broccoli florets for 3-5 minutes or until slightly fork tender. Drain, then set aside.
- Once the broccoli has been blanched and softened, add olive oil to a large frying pan over a medium heat and toss in the broccoli.
- Sauté the broccoli for several minutes until it begins to soften further, then add in the sliced garlic. Season with salt and pepper, then continue to sauté for an additional 5 minutes or until the garlic is fragrant. Meanwhile, preheat the oven to 425º.
- Slice open the pita bread so that it opens like a sandwich. Add a pinch of mozzarella cheese to one side of the pita. Add the broccoli to the side of the pita that has the cheese, then top the broccoli with the remaining cheese.
- Toast the broccoli melt in the oven until the cheese is melty and the sides of the pita become crisp and golden brown. (5-7 min).
- Remove from the heat, then close the pita and serve.
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