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Food: Grilled Sandwich Based on What You Have in Stock

So, I buy loads of eggplants, broccoli, cauliflower for the lunches we’ve been preparing in my household. Such as eggplant sandwich, or melted cheese and cauliflower bake, and of course broccoli as a side dish with dinner.  But I realized, while doing an inventory of what to shop for next, that I have four loafs of brioche bread (while stocking up) I need to do something with. Some for french toast in the morning, and the rest for this wonderful suggestion – for dinner tonight – except I’m not a fan of brie, so we’ll be using white cheddar instead or just sliced mozzarella.


  • 1 cup marinated jarred artichokes chopped
  • 1 cup chopped broccoli florets
  • 1/3 cup plain Greek yogurt
  • 1/2 cup shredded fontina or mozzarella cheese
  • 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
  • 1 tablespoon fresh chopped oregano (or 2 teaspoons dried oregano)
  • 1/4 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 3/4 cup basil pesto homemade or store-bought
  • 6 ounces Brie, rind left on, and sliced
  • extra virgin olive oil for rubbing
  • 8 slices challah, sourdough, or ciabatta bread
  • 1/4 cup honey   {more}
Featured image and recipe credit here

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