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Under 30 Minutes

Under 30 Minutes

Portobello, Broccoli, and Red-Pepper Melts

The broiler works double time for these knife-and-fork sandwiches, caramelizing the veggies, then melting the Gouda.

  • prep: 30 mins
    total time: 30 mins
  • servings: 4

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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

Directions

  1. Step 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. Step 2

    Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.

  3. Step 3

    Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

Source
Everyday Food, March 2008

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Reviews (25)

  • Mama2Two 9 Mar, 2014

    This was delicious but I made some changes. I bought a medium- large head of broccoli and I'm glad I did because a small one would not have been enough. I used more olive oil than one tablespoon, drizzling a little on each time I tossed it, and 8 ounces of gouda instead of four. I was able to make 8 servings. This is excellent as an appetizer and filling as a meal itself. I will definitely make this again!

  • IrishKiss718 4 Sep, 2013

    This was sooo good! I made it for my fiance and I yesterday and he was raving about it the whole time. This was our first time tasting gouda cheese, too, and it was so delicious. I'll definitely be making this again! The only thing I did differently, was used a thin sliced Italian bread because I couldn't find the country bread. It came out a little soft. It was just crispy around the edges. So next time if I use the same bread, again, I will be toasting it a bit before I put the toppings on.

  • chefbailey 3 Aug, 2012

    This recipe is great as is, but also works really well as an appetizer. Just chop the toppings into smaller pieces, and serve on baguette slices or small pita quarters. I also grill on my pizza stone rather than the baking sheet for nice, crusty bread.

  • MeanFork 16 Oct, 2011

    This was awesome! I follow the recipe exactly, except when they are done I like to drizzle them with balsamic vinegar. This is my family's favorite meat-free lunch!

  • lin4869 27 Aug, 2011

    This is so delicious; I've made it for years!

  • lin4869 3 Mar, 2011

    I'm a vegetarian and have been making this since I first saw it in the EVERYDAY FOODS magazine. I usually use Swiss cheese, though, because it's more convenient. Still tastes great!

  • TheGreenMama 2 Mar, 2011

    This was so good! Everyone loved it. I especially enjoyed the broiled veggies and cheese on top.

  • shara91 3 Jan, 2011

    Love the broiling. I just fallowed the instructions but used parchment paper on a cookie sheet. So easy. I added some old bay to the veggies and used goat cheese instead of gouda. You could add some prosciutto too:) I used gluten free french rolls and toasted them!!!!! Yum!!!!

  • shara91 3 Jan, 2011

    Love the broiling. I just fallowed the instructions but used parchment paper on a cookie sheet. So easy. I added some old bay to the veggies and used goat cheese instead of gouda. You could add some prosciutto too:) I used gluten free french rolls and toasted them!!!!! Yum!!!!

  • shara91 3 Jan, 2011

    Love the broiling. I just fallowed the instructions but used parchment paper on a cookie sheet. So easy. I added some old bay to the veggies and used goat cheese instead of gouda. You could add some prosciutto too:) I used gluten free french rolls and toasted them!!!!! Yum!!!!

  • shara91 3 Jan, 2011

    Love the broiling. I just fallowed the instructions but used parchment paper on a cookie sheet. So easy. I added some old bay to the veggies and used goat cheese instead of gouda. You could add some prosciutto too:) I used gluten free french rolls and toasted them!!!!! Yum!!!!

  • shara91 3 Jan, 2011

    Love the broiling. I just fallowed the instructions but used parchment paper on a cookie sheet. So easy. I added some old bay to the veggies and used goat cheese instead of gouda. You could add some prosciutto too:) I used gluten free french rolls and toasted them!!!!! Yum!!!!

  • shara91 3 Jan, 2011

    Love the broiling. I just fallowed the instructions but used parchment paper on a cookie sheet. So easy. I added some old bay to the veggies and used goat cheese instead of gouda. You could add some prosciutto too:) I used gluten free french rolls and toasted them!!!!! Yum!!!!

  • shara91 3 Jan, 2011

    Love the broiling. I just fallowed the instructions but used parchment paper on a cookie sheet. So easy. I added some old bay to the veggies and used goat cheese instead of gouda. You could add some prosciutto too:) I used gluten free french rolls and toasted them!!!!! Yum!!!!

  • shara91 3 Jan, 2011

    Love the broiling. I just fallowed the instructions but used parchment paper on a cookie sheet. So easy. I added some old bay to the veggies and used goat cheese instead of gouda. You could add some prosciutto too:) I used gluten free french rolls and toasted them!!!!! Yum!!!!

  • reckless 12 Aug, 2010

    We weren't that crazy about this. My husband said too much garlic. It actually tasted better the next day when I warmed it up in the oven--the crisper bread seemed to make a big difference. I followed the recipe exactly. A nice light meal, but not memorable in my humble opinion.

  • etlsmama 26 May, 2010

    Last night's dinner! Very good, very easy ~ even the 9 yr old ate it! A great way to get the veggies in!!! Easy Peasy!

  • helenech 19 May, 2010

    This was SO GOOD. Best thing I've made in a long time. I added a little pesto to the bread along with the pesto garlic mixture.

  • beagle28 1 Apr, 2010

    This is really tasty and easy! Broiling the vegetables really brought out their flavor.

  • shardee 3 Mar, 2010

    wow! the broiler is the easiest way to go :-)) doesnt take up space on my counter...needs no cleaning since I use foil in my oven,,holds more than my toaster oven in the event that I am cooking for more than just me...just turn it on and watch it do the job :-)))) the broccoli stalks are great for soups and stews and even stir fries but do require peeling before using. To each their own, of course, but I love this idea. Thank you Marsha :-))))

  • cheftb 1 Jun, 2009

    Awesome!!! Used baby bella mushrooms.

  • p0runam0r 8 Mar, 2009

    I like the broiler. I don't have enough counter space for a toaster oven.

  • saralemen 5 Mar, 2009

    very very yummy!!! I Ioved the taste! Do not skip broiling the vegetables. It gives the broccoli an excellent taste. Will make this again.

  • chefbailey 4 Mar, 2009

    One of the tastiest, easiest to make and very light recipes I have ever gotten from Martha. Unlike one other person who tried it, I did not find it too time consuming, and the roasting process gives a different flavor and texture than sauteing. Instead of whole broccoli heads, I bought either bagged florets, or selected some from the grocery salad bar. Found a great whole wheat panini at Bloom. I also do the last broil on my pizza stone.

  • geekygrandma 3 Mar, 2009

    Who comes up with these recipes? This could very easily be done in a frying pan and then topped off in a toaster oven - who has time to mess around with a broiler?
    After paying an arm and a leg for the broccoli, what are we supposed to use the stalks for?The idea is good and tastes great - after a few personal touches - but the methodology needs revamping. Get a clue, Martha.