Broccoli Melt Sandwiches

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 medium red onion, thinly sliced
• 2 garlic cloves, minced
• 1 head of broccoli (about 1 1/4 lbs), tender stems and florets only, coarsely chopped
• 1 cup pitted green olives, coarsely chopped
• 2 medium tomatoes, coarsely chopped
• Salt and freshly ground pepper
• 2 cups shredded sharp cheddar (6 ounces)
• 2 cups shredded Monterey Jack (6 ounces)
• 8 pocketless pitas

1. In a large skillet, heat the 1/4 cup of olive oil.
2. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes.
3. Stir in the broccoli, cover and cook over moderate heat until just tender, about 4 minutes.
4. Stir in the olives and tomatoes and season with salt and pepper.
5. Brush one side of the pitas with olive oil.
6. Mix the chedder and Monterey Jack cheese.
7. Heat a cast iron skillet, remove from the heat and add one of the pitas, oiled side down.
8. Scatter 1/2 cup of the cheese on the pita.
9. Spoon one-fourth of the broccoli mixture over the cheese and top with another scatter another 1/2 cup of cheese.
10. Top with another pita, oiled-side up and return the skillet to the heat.
11. Set a small heavy skillet on top of the sandwich and cook over moderate heat until pita is browned and crisp and the cheese is melted, about 2 minutes per side.
12. Transfer the sandwich to a work surface.
13. Repeat with the remaining pitas, cheeses and filling.
14. Cut the sandwiches into 4 wedges and serve right away.

extravirgin olive oil, red onion, garlic, broccoli, green olives, tomatoes, salt, cheddar, shredded monterey, pitas

Taken from www.foodandwine.com/recipes/may-2008-broccoli-melt-sandwiches (may not work)