Portobello, Broccoli, and Red-Pepper Melts

Prep Time:
30 mins
Total Time:
30 mins

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


  • 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 ½ inch thick

  • 2 red bell peppers (ribs and seeds removed), sliced ½ inch thick

  • ¼ cup light mayonnaise

  • 1 small garlic clove, crushed through a press

  • 4 thick slices country bread

  • 4 ounces 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, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.

  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.

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