Portobello, Broccoli, and Red-Pepper Melts

78 Ratings
  • 5 27
  • 4 29
  • 3 15
  • 2 5
  • 1 2

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

Everyday Food, March 2008

Gallery

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

Advertisement

Reviews (8)

78 Ratings
  • 5 27
  • 4 29
  • 3 15
  • 2 5
  • 1 2
Martha Stewart Member
02/10/2020
Delicious! Thank you for the recipe!
Martha Stewart Member
09/26/2019
I made these last night. They were so delishes. The bell peppers were so sweet. I will definitely be making these again.
Martha Stewart Member
01/12/2019
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.
Advertisement
Martha Stewart Member
10/28/2014
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!
Martha Stewart Member
03/09/2014
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!
Martha Stewart Member
09/04/2013
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.
Advertisement
Martha Stewart Member
08/03/2012
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.
Martha Stewart Member
10/16/2011
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!
Martha Stewart Member
08/27/2011
This is so delicious; I've made it for years!
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/29/2023