I found this recipe a couple of weeks ago and was really looking forward to trying it. All day at work that day I couldn’t wait to get home and make it. And then that evening, on my drive home, I turned onto the street that leads to our neighborhood and was hit by a very serious pizza craving. I was thisclose to throwing the dinner plans out the window, making a right instead of left turn and picking up pizza. Instead I persevered. I couldn’t be happier about my decision because I ended up with a meal I am nuts about and will be a frequent repeater on our menu. It also tasted remarkably like pizza.
How many great things can I say about these sandwiches? Let’s see – for starters, they are easy and low-maintenance. Also, these are loaded with veggies. Sure, there is a bit of cheese and mayo but veggies definitely rule here. Another bonus – this recipe also requires very few dishes. Basically all you need is a baking sheet and a cutting board. While the broccoli roasts, you can prep the other veggies, and when they roast you can prep the other ingredients so the time from start to “yum” is very short. The thin spread of garlic mayo on the bread adds a lot of flavor, and melted cheese of course makes everything better. I opted for provolone because I had some on hand and I think it was a perfect compliment, but I’m sure many varieties would work well. This is clearly a very flexible recipe that can be adapted to veggies, bread and cheese of your preference but I am so smitten with this particular combo, I doubt I will stray from it.
Portobello, Broccoli and Red Pepper Melts
1 small head broccoli, cut into small florets
1 tbsp. olive oil
Kosher salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced
Preheat a broiler with a rack placed 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss to combine. Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.
Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine. Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more. Set aside.
Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper. Place the slices of bread on a work surface. Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture. Top with the cooked vegetables, then the cheese. Line the baking sheet with a new piece of foil. Transfer the assembled sandwiches to the baking sheet. Broil until the cheese is melted and lightly browned, 2-4 minutes.
Source: Everyday Food, March 2008