A relatively new item in the produce section, broccolini is a cross between broccoli and Chinese kale. It has a milder, sweeter taste than broccoli. Buy German potato salad, and braise red cabbage to serve warm with the open-face sandwiches. Gingerbread and chunky applesauce make a perfect finale.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
12 broccolini stalks, cut to 4-inch length, or 12 broccoli florets
4 large (3x5-inch) slices rye bread
3 tablespoons mustard-flavored mayonnaise (such as Dijonnaise)
4 thin red onion slices
1 cup (packed) shredded sharp cheddar cheese
Preparation
Preheat broiler. Steam broccolini until just tender, about 5 minutes. Transfer to paper towels and pat dry. Broil bread on baking sheet until lightly toasted, about 1 minute per side. Spread top side of each bread slice with mustard-flavored mayonnaise. Top each with onion slice, broccolini and cheese. Broil until cheese melts and browns, about 2 minutes.
