Categories: Sandwiches
Ingredients
- 6 cups cauliflower florets (1-inch)
- 2 tbsp. oil from a jar of sun-dried tomatoes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/4 cups shredded sharp Cheddar cheese
- 1 tsp dried oregano
- 2 tbsp. butter, softened
- 8 slices sourdough bread
- 8 tsp chopped sun-dried tomatoes
Directions
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Preheat oven to 425. Coat a large rimmed baking sheet with cooking spray.
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Toss cauliflower, oil, salt and pepper in a large bowl. Transfer to the prepared pan. Roast, stirring once, until lightly browned and tender, 15 to 20 minutes.
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Meanwhile, preheat a panini make to medium-high.
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Combine cheese and oregano in a medium bowl. Spread butter on one side of the bread slices. Place 1 slice, buttered-side down, on a cutting board. Top with 3 tbsp. of the cheese mixture, 1/2 cup cauliflower and 2 tsp tomatoes. Top with 2 tbsp. cheese and another slice of bread, buttered-side up. Repeat with the remaining brad, cheese, cauliflower, and tomatoes.
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Cook the sandwiches in the panini maker until golden brown and the cheese is melted, 2 to 4 minutes each.