Portobello, broccoli, and red-pepper melts for the vegans
Note: The broiler works double time for these knife and fork sandwiches; caramelizing the veggies and melting the Gouda.*
1 small head of broccoli, cut into small florets ( stalk discarded)
1 tbsp. olive oil
coarse salt and ground pepper
4 portobello mushrooms ( stems removed). sliced 1/2 in. thick
2 red bell peppers (or any color you want) with ribs and seeds removed.sliced 1/2 in. thick
1/4 c light mayo
1 small garlic clove.crushed
4 thick sliced country bread( I use sour dough sliced on the diagonal)
4 oz. Gouda cheese, thinly sliced.
1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil toss broccoli with oil ; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
2. Add mushrooms and bell peppers to sheet ; season with salt and pepper, toss to combine and broil tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
3. Meanwhile, in a small bowl, combine mayo and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayo mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned. 2- 4 minutes.
Ready on 30 minutes...yum
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