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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.

Source: Everyday Food, March 2008
Total Time Prep Servings



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How would you rate this recipe?
  • ishaolinma4928149
    12 JAN, 2019
    I can't have broccoli in a sandwich. It is just wrong in my opinion. LOL But, if it is your thing. . . However, I swapped it out in favor of onions. This is one of my favorites. Saute the onions and mushrooms and cover with butter. Adding the bells are fine too.
  • MirToni
    28 OCT, 2014
    The roasted veggies were so good! Started eating them right from the pan. Would definitely toast the bread before putting on the toppings as another reviewer suggested. The garlic mayonnaise and moisture from the veggies made the toasts come out a little bit soft. Very tasty recipe!
  • 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.
  • prank52
    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!
  • MS11730927
    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!!!!

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