These open faced broccoli sandwiches are topped with roasted broccoli, melted provolone cheese and a red wine vinegar sauce for a simple, yet delicious meal.

broccoli sandwiches
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After I got hooked on broccoli tacos I started wondering why I hadn’t tried broccoli in more main dish recipes. I started thinking about a broccoli sandwich and finally, I gave it a try! While it was good as a traditional sandwich, Alex and I liked the open face concept even more, because you can easily enjoy twice the broccoli without worrying about the toppings spilling out of the sandwich. But feel free to enjoy this stacked, as a traditional sandwich, if that’s what you like!

This is a great way to add more greens to your plate. It’s no surprise that broccoli is a healthy toast topper. It is an excellent source of vitamins C, K, and A, as well as folate and fiber. It also contains minerals such as calcium, iron, and potassium. Broccoli is also a great source of fiber, which helps regulate digestion and keeps the digestive system healthy. It’s just one more reason to love this broccoli sandwich recipe!

broccoli sandwich ingredients

Ingredients and Substitutions

  • Broccoli– I recommend using fresh broccoli but frozen broccoli can work. Follow these directions for roasting frozen broccoli.
  • Bread– I like using a hearty wheat bread such as Dave’s Killer Bread or a whole grain loaf cut into one-inch slices. You want something sturdy that can stand up to a lot of toppings.
  • Cheese– I used provolone cheese which melts quickly and pairs nicely with the broccoli. You could substitute the provolone with mozzarella. A little Parmesan adds a salty, umami flavor that takes this recipe to the next level! Use real Parmesan cheese for the best taste.
  • Sauce– The sauce is optional but I think it adds a nice creamy, tangy flavor to the sandwich. If you want to skip the sauce, just add a squeeze of lemon juice on top instead.

How to Make Broccoli Sandwiches