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broccoli melts
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smitten kitchen | broccoli melts

Most of my understanding of the category of diner sandwiches we know as “melts” comes from the hyper-local archive of culinary amusements I know as Foods My Husband Will Order For Himself When Left To His Own Devices. I can’t give away all of his secrets — well, I can, but for a fee — but I have been given permission to tell you that the list is topped with Regrettable Chinese Takeout With a Life-Threatening Amount of Sichuan Peppercorns (to be repeated next time, no lessons learned), and somewhat further down the list, only if the day has been long and terrible enough, is a tuna melt — as in jarred mayo meets canned fish meets something square and flat that only passes for cheese in America. Did it not always come with a side of steak fries, which I want to steal because you should know by now that fries don’t count when I say I’m not hungry for dinner, I’d probably be breaking our house “don’t yuck my yum” rule even more often than my offspring.

So when I read that 2016 was going to be the year of the melt, I wondered if we were in for more dark times for Deb, such as when the entire universe decided that beets were delicious and it was 24 months before I could safely order a salad again. Instead, I decided to take matters into my own hands and rewrite the melt script in a way that I could enjoy, endlessly. Because I like bread. I like cheese. And while tuna salad may not be my thing, I hope you will soon agree that the mess I call Broccoli Rubble is ever as much deserving to be a star.