Portobello, Broccoli and Red Pepper Melts
Do not pass GO. Do not collect $200. Just make these melts! These melts are amazing for so many reasons and you will discover all of them when you make this sandwich! These sandwiches are chock full of veggies and flavor, are super duper easy to make, and there is hardly any clean up involved! To top it off, this sandwich can be modified in so many ways, add meat, switch up the veggies, change up the cheese, make it into a panini...possibilities are endless!
I was worried Kurt would not be a huge fan of this dinner because there was no meat and Kurt is sort of your "meat and potatoes" kind of guy. He seemed a little skeptical but after the first bite all I heard was "mmmm" and a muffled "disissooogooooood" so I'm pretty sure that just about anyone will like this sandwich. If that is not enough evidence that you should make this, I gave this recipe to my co-worker who made it for her family. Her 16 year old son grumbled as she was making it and after the first sandwich he ate another sandwich and told my co-worker that this should go into the rotation (he also said that I have given so many delicious recipes I should open a restaurant - I love this kid!!)!
Portobella, Broccoli and Red Pepper Melts
Souce: Adapted from Annie's Eats
1 bag broccoli florets (I used 1/2 bag)
1 tbsp. olive oil
Kosher salt and black pepper
1 pint baby portobellas, sliced (I bought the pre-sliced ones)
1 jar of roasted red pepper strips (or you can make your own)
1/4 cup light mayonnaise
1/4 tsp garlic powder or fresh minced/pressed garlic
1 tsp. balsamic vinegar
4 thick slices country bread
2-4 oz. muenster cheese, thinly sliced (whatever cheese you prefer works)
1. Preheat a broiler with a rack placed 4-6 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli and mushrooms on the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to combine. Broil 5-6 minutes then toss.
2. Add about 3/4 cup roasted red pepper strips to the mushrooms and broccoli. Broil another 6-7 minutes until the vegetables are tender. Set aside.
3. Meanwhile, combine the mayo and garlic in a small bowl, season with salt and pepper. Place the slices of bread on a work surface, drizzle each slice with some balsamic vinegar then spread each slice of bread with 1 tablespoon of the garlic-mayo mixture.
4. Top each slice of bread with the cooked veggies and then with a slice of cheese. Place the open-faced sandwiches on a foil lined baking sheet and broil until the cheese is melted and lightly browned.
**I made this sandwich again last night only added some goat cheese and used some buns that I had and made it into a normal sandwich. After the sandwich was assembled I put it in my George Foreman and made it into a panini for us....YUM-O!!!