Portobello with Red Peppers and Broccoli Cheese Melts

By pattie_d

Your broiler does the work for these open-face sandwiches, first roasting the broccoli, mushrooms, and peppers, then melting the Gouda cheese over the tops. Spread with bread with garlic mayonnaise before piling on the vegetables.

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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

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.

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.