Grilled Goat Cheese and Broccoli Sandwich

• 1/2 broccoli crown (about 2 ounces)
• 1 ounce goat cheese (about 1/4 cup crumbled)
• 2 to 3 teaspoons finely chopped fresh herbs, such as chives, parsley and marjoram (optional)
• 1 garlic clove, halved (optional)
• 2 slices whole-grain country bread
• 1/2 teaspoon dukkah (see recipe)
• 1/2 teaspoon extra-virgin olive oil

1. Steam broccoli for 4 minutes, until tender but bright.
2. Rinse briefly with cold water and drain well on paper towels or kitchen towels.
3. Chop fine and measure out 1/4 cup.
4. Set aside remaining chopped broccoli for another sandwich or another dish.
5. Mash goat cheese in a bowl and add the 1/4 cup chopped broccoli and the fresh herbs if using.
6. Mash together.
7. If desired, rub 1 slice of bread with a cut clove of garlic and then puree remaining garlic and stir into broccoli/goat cheese mixture.
8. Spread goat cheese and broccoli over bread.
9. Sprinkle with dukkah.
10. Top with the other slice of bread (rub it with garlic if desired) and press down firmly.
11. Drizzle remaining olive oil over top slice of bread.
12. Toast in toaster oven 3 to 4 minutes, until cheese has melted.
13. Remove from toaster oven, press down firmly, cut in half and serve.

broccoli crown, goat cheese, fresh herbs, garlic, bread, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1016398 (may not work)