They broil in the oven on a baking sheet, meaning there’s no other work than waiting for them to bubble and turn golden (plus there’s a hidden layer of crispy Parmesan on the bottom). A side of broccoli gets spruced up with crunchy sunflower seeds. Cook, relax, and enjoy!

What you'll need: 8 oz sharp white cheddar 3 scallions 1 oz Parmesan 4 oz roasted red pepper 1½ lb broccoli 8 slices bakery white bread ½ cup mayonnaise 1 oz roasted, salted sunflower seeds olive oil coarse salt freshly ground black pepper

Equipment: box grater microplane 2 rimmed baking sheets

Recipe steps:

  1. Prep ingredients Preheat oven to 450°F with racks in upper and middle third position. Coarsely shred cheddar on the largest holes of a box grater. Trim roots and tips from scallions and thinly slice on a diagonal. Finely chop roasted red pepper. Grate Parmesan.

  2. Roast broccoli Trim and discard thick stems from broccoli and cut into thin spears. Transfer to a large rimmed baking sheet, drizzle with 3 tablespoons oil, and season with ¼ teaspoon salt. Roast in the upper rack until browned and tender, stirring halfway through, 20–25 minutes.

  3. Make pimento cheese In a medium bowl, combine cheddar, half of the scallions, chopped red pepper, and half of the mayonnaise. Season with ¼ teaspoon each salt and pepper.

  4. Assemble sandwiches Coat a rimmed baking sheet with oil. Spread remaining mayonnaise on 1 side of each slice of bread and sprinkle with grated Parmesan pressing to adhere. Set Parmesan-side down on the cutting board and spread bread with pimento cheese. Cut each slice in half down the middle and transfer to the sheet pan (tile the pieces to make them fit).

  5. Bake sandwiches While broccoli is roasting, place pimento cheese bread on lower rack and bake until cheese is melted and browned and the underside is browned, about 15-17 minutes.

  6. Finish salad and serve Transfer broccoli to a bowl and add sunflower seeds and remaining scallions. Using a spatula, scrape sandwiches from baking sheet and transfer to a cutting board. Cut each in half and transfer to plates. Enjoy!