Instructions

• Preheat the oven to 425°F. Arrange 3 to 4 cups broccoli florets in a single layer on a baking sheet.
• Drizzle the broccoli with 1 to 2 tablespoons olive oil, season with kosher salt and pepper to taste, and toss to coat. Spread the florets back into a single layer.
• Roast the broccoli for 15 to 20 minutes, until the edges just begin to turn golden brown.
• While the broccoli roasts, brush or spray both sides of 4 sourdough bread slices with olive oil.
• When the broccoli is done, remove the baking sheet from the oven and transfer the roasted broccoli to a plate or bowl. Place the oiled sourdough slices on the same baking sheet and return to the oven for 5 minutes, until the bread is lightly golden and toasty.
• Remove the bread from the oven. Spread ½ cup pimento cheese evenly over the 4 toasted sourdough slices.
• Divide the roasted broccoli evenly on top of the pimento-cheese–topped slices.
• Sprinkle ½ cup freshly grated cheddar cheese evenly over the assembled slices and return the baking sheet to the oven. Bake 10 to 15 minutes, until the cheese is melted and golden.
• Remove from the oven, finish with freshly cracked black pepper to taste, and serve.