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Portobello, Broccoli, and Red-Pepper Melts
"The broiler works double time for these knife-and-fork sandwiches, caramelizing the veggies, then melting the Gouda."

Portobello, Broccoli, and Red-Pepper Melts
"The broiler works double time for these knife-and-fork sandwiches, caramelizing the veggies, then melting the Gouda."

Recipe by: Everyday Food, March 2008 | Uploaded by: Janinabr
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  Ready In: 30
  Prep Time: 30
  Cook Time: 0
  Number of Servings: 4
  Recipe Yield: 4

Recipe by:
Everyday Food, March 2008 on
Marthastewart.com
Originally found here

Uploaded by:
Janinabr

Ingredients

  • 1 small head broccoli, cut into small florets (stalk discarded)
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 4 portobello mushrooms (stems removed), sliced 1/2 inch thick
  • 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
  • 1/4 cup light mayonnaise
  • 1 small garlic clove, crushed through a press
  • 4 thick slices country bread
  • 4 ounces Gouda cheese, thinly sliced
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Recipe by:
Everyday Food, March 2008 on marthastewart.com
Originally found here

Uploaded by:
Janinabr

Ingredients

  • 1 small head broccoli, cut into small florets (stalk discarded)
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 4 portobello mushrooms (stems removed), sliced 1/2 inch thick
  • 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
  • 1/4 cup light mayonnaise
  • 1 small garlic clove, crushed through a press
  • 4 thick slices country bread
  • 4 ounces Gouda cheese, thinly sliced

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