These roasted broccoli pimento cheese melts make a delightful lunch or snack. Toasted sourdough topped with melty pimento cheese and charred broccoli creates a perfect balance of cheesy, crunchy, and savory—an easy, satisfying treat you’ll want often.
These pimento cheese melts are seriously hard to resist.
They’re embarrassingly simple to make and incredibly flavorful. A straightforward recipe that delivers big on taste.
If you’re looking to turn pimento cheese into something a little different, this is the recipe for you.
After sharing that pimento cheese recipe, I promised a few ideas for using it—this is the first. Toasty sourdough, charred roasted broccoli, and gooey pimento cheese come together to brighten any lunch. Serve it open-faced on thick sourdough or turn it into bite-sized crostini for a party appetizer.
If you happen to have extra pimento cheese on hand, this is one of the best ways to use it. While a full pimento cheese grilled cheese is rich and wonderful, these melts are a lighter, quicker option that still delivers that classic broccoli-cheddar vibe.
Make it a sandwich, keep it open-faced—either way works.
We roast broccoli constantly at home; the charred edges and concentrated flavor are irresistible—especially when paired with cheese.
HELLO I am so there.
There’s so much to love here: smoky roasted broccoli, chewy toasted sourdough, and the savory, salty richness of pimento and cheddar. The flavors work together beautifully.
The texture is equally satisfying—the crisp toast, the caramelized broccoli, and the molten cheese make every bite interesting and comforting.
This is a small, satisfying meal that pairs well with a simple green salad or an extra side of roasted broccoli. It’s filling, tastes fantastic, and comes together quickly.
Roasted Broccoli Pimento Cheese Melts
Roasted Broccoli Pimento Cheddar Melts
Pin Recipe
Leave a Review »
Ingredients
- 3 to 4 cups broccoli florets
- 1 to 2 tablespoons olive oil
- kosher salt and pepper
- 4 slices sourdough bread
- ½ cup pimento cheese
- ½ cup freshly grated cheddar cheese
Instructions
-
Preheat the oven to 425°F. Spread the broccoli on a baking sheet, drizzle with olive oil, and season with kosher salt and pepper. Roast for 15 to 20 minutes, until the florets begin to brown at the edges.
-
While the broccoli roasts, brush or spray the sourdough slices with olive oil. When the broccoli is done, transfer it to a bowl or plate and place the bread on the same baking sheet. Bake the bread for about 5 minutes until it starts to turn golden.
-
Remove the bread from the oven. Spread each slice with pimento cheese, top with the roasted broccoli, and sprinkle with the extra grated cheddar. Return the sheet to the oven and bake 10 to 15 minutes, until the cheese is melted and golden.
-
Remove from the oven and finish with a crack of black pepper or a pinch of red pepper flakes if desired. Serve warm.
Did you make this recipe?
Share your photos on social media and tag the creator if you like. Enjoy!
My kind of toast.