Portobello, Broccoli and Red Pepper Melts

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
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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

25 Responses

  1. Oh, seriously? That looks amazing! I am scrapping tonight’s dinner plans and running to the store after work for some portobello mushrooms. I cannot wait to try it!

  2. ‘Time from start to yum’… love it! We are feeling a little burnt out on meat lately, so I am very excited to try this veggie-full supper!

  3. I agree!! Sandwiches worth great words !!!

  4. what a easy and delicious meal! i love all of those veggies, and the cheese melted on top makes this sandwich extra yummy 🙂

  5. Mmm this melt looks fantastic. Great recipe!

  6. This looks so good! Bonus I have all the stuff to make it. Thanks for posting this recipe, love your blog.

  7. WOW this looks so delicious!

  8. Annie,
    this is genious! I am having this for supper this evening!!!

  9. Hi, Just found your website and love it, love it. You have such wonderful recipes and pictures. Thanks for making my day. Can’t wait to go home to cook and bake. I too have been waiting for Fall. Hope you have a great week and weekend.

  10. Yum! This looks great. I am always looks for a new sandwich idea!

  11. Wow these look fantastic!

  12. Yay! This looks extremely delicious and healthy…I love the colors. I will definitely be trying this one out. Except I will most likely add too much cheese and inevitably cancel out the healthy potential, but…at least I’ll get some veggies in.

  13. Oh I’m in heaven!!! My faves Mushrooms and cheese!!!

  14. Perfect timing! We had some portabello mushrooms delivered in our fruit/veggie bin this week and I’ve been trying to decide what to do with them.

  15. Wow. This looks delicious! I’m glad you didn’t get the pizza…we wouldn’t have this if you had. Thanks for sharing!

  16. That looks so delicious! A perfect light dinner packed with veggies, or even as an hors d’oeuvres when entertaining!

  17. YUM! This is perfect for those random pizza cravings we all experience (I regret to inform you that, last night, I was not able to resist like you did).


  18. I look forward to seeing what you have posted each day. Thank you for posting something new so often. It keeps me coming back!!!!

  19. After seeing this post this morning, I knew what dinner would be. And it was fantastic!! Will be making this many more times. Thank you!!

  20. Do you have a recipe for those french fries in the photo too?

    • Yes, they are baked oven fries and you can find them via the search bar. However, they are not a quick side at all and they make this meal take way longer than it should, which is why I didn’t link to them in the first place. I love them, but this should be a quick and easy meal.

  21. Saw this on tastespotting and it has officially been added to our menu for next week! Can’t wait to try it 🙂

  22. Gorgeous colors and such a simple yet effective recipe. I like it!

  23. Thank you for this post. I made these for dinner on Saturday and they were a hit! Even my two preschoolers ate them up—way to go with the high veggie content. Thanks for sharing!

  24. Looks delicious Annie!!

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