Broccoli Cheddar Melt

There are food combinations that are like old friends. Savory broccoli and sharp cheddar is one of those combinations. When we taste these two together we are transported to happy childhood memories and are delighted by their familiar pleasure on our palettes. This simple sandwich takes the familiar and makes it a bit unfamiliar by placing it the center of a pita flatbread. Yum!

• Broccoli

• Olive Oil

• Garlic Powder

• Paprika

• Salt

• Salted butter

• Pita bread

• Sharp cheddar cheese

• Mayonnaise

1. Preheat oven to 425 degrees F.

2. Wash 2-3 heads of broccoli and cut into florets. Place on a sheet pan (enough to fill the pan leaving space between each floret) and toss with a generous swirl of olive oil and uninhibited shakes of garlic powder, paprika and salt. Massage with enthusiasm, making sure the spices seep down into the broccoli. Roast for 20 minutes.

3. When there are 6 minutes left on your broccoli, puff up a pita by melting 1 tablespoon of butter in your saucepan and toasting your pita for 1-2 minutes on each side. (I suggest two pita sandwiches for one person).

4. Add some mayo to each pita. You need something to give the dish a creaminess, and plain mayo works fine because it will combine with the spices of the broccoli to taste more like an aioli. Top with broccoli and shredded sharp cheddar. Fold pitas in half and eat “taco style!”