Open-Faced Cauliflower Melt

October 14, 2022
0 Ratings
Photo by Julia Gartland. Prop Stylist: Brooke Deonarine. Food Stylist: Lauren Lapenna.
  • Prep time 10 minutes
  • Cook time 10 minutes
  • makes 2 sandwiches
Author Notes

Imagine if macaroni and cheese and a classic diner melt came together for the ultimate open-faced sandwich. Now swap in some golden, toasted Sara Lee® White Made with Veggies Bread and pre-made cauliflower rice, and you’ve got something truly excellent and made with sneaky veggies. You can adjust the seasoning to your family’s liking and serve as is, or alongside sautéed greens and your favorite protein. Each slice of bread will be overflowing with broiled, cheesy, and creamy cauliflower topping—and that’s exactly how I like my sandwiches. —Caroline Schiff

Test Kitchen Notes

For more sandwich inspiration, check out The Big Bread Reveal.

This recipe is shared in partnership with Sara Lee® Bread. —The Editors

What You'll Need
  • 4 slices Sara Lee® White Made with Veggies Bread
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 (10-ounce) package cauliflower rice, defrosted if using frozen
  • 1 1/4 cups grated cheddar cheese, divided
  • 1/2 teaspoon paprika, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste
  1. Lightly toast the veggie bread in a conventional toaster for about 3 minutes or until golden brown. Place on an aluminum foil-lined baking sheet and set aside.
  2. In a medium saucepan over medium heat, add the butter. Once it’s fully melted and has started to bubble, add the flour and whisk until it turns into a paste, about 2 minutes. Add the milk and cauliflower rice and whisk until the mixture starts to bubble and thicken (about 2 to 3 minutes).
  3. Turn the heat to medium-low and add 1 cup of cheese, paprika, salt, and pepper. Stir for an additional minute until the mixture is thick, fully melted, and well-combined.
  4. Divide the mixture evenly among the four slices of bread, about ½ cup per slice—they should be overflowing and gooey. Top with the remaining cheese and transfer to the broiler until bubbling and golden brown on top, about 5 minutes, depending on how powerful your broiler is.
  5. Remove from the oven, and allow the melts to cool slightly before slicing if desired. Transfer to a plate using a spatula and enjoy this delicious open-faced sandwich.

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Caroline Schiff is the Executive Pastry Chef at Gage & Tollner, Executive Chef at Slow Up, and author of The Sweet Side of Sourdough. Widely known under the Instagram moniker @pastryschiff, she is a celebrated pastry chef, culinary consultant, and recipe writer and developer based in Brooklyn. She got her start in the restaurant industry over a decade ago and worked her way up through a number of acclaimed restaurants and bakeries before taking her current position at Gage & Tollner, in Downtown Brooklyn. Her signature gravity-defying hairdo is outsized only by her enormous heart; in her spare time you can find her either supporting charitable causes or running a marathon.

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