Philly-Style Broccoli Raab, Provolone, and Portobello Sandwiches Recipe | Vegetarian Times Skip to main content

Philly-Style Broccoli Raab, Provolone, and Portobello Sandwiches

This cheesy sandwich gets a healthful kick and crunch from sautéed broccoli raab.



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2 lb. broccoli raab, trimmed
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3 Tbs. olive oil, divided
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½ tsp. red pepper flakes
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6 cloves garlic, minced (2 Tbs.)
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1 cup chopped roasted red peppers, optional
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4 large portobello mushrooms, sliced
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1 Tbs. balsamic vinegar
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1 baguette, cut into 4 pieces and halved
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4 slices provolone cheese, halved


1. Preheat oven to 400°F.

2. Bring 2 inches of water to a boil in large saucepan. Add broccoli raab, cover pan, and cook 4 minutes. Turn with tongs, and cook 4 minutes more. Drain. Cool 5 minutes, and coarsely chop.

3. Heat 2 1/2 Tbs. oil in nonstick skillet over medium heat. Add red pepper flakes and broccoli raab, and sauté 5 minutes, or until tender. Stir in garlic, then roasted peppers (if using). Transfer to bowl.

4. Wipe out skillet, and heat remaining 1 1/2 tsp. oil over medium-high heat. Add mushrooms, and sauté 6 minutes. Stir in vinegar, and cook 2 minutes more, or until all liquid has evaporated.

5. Toast baguette slices 6 minutes on baking sheet in oven. Divide broccoli raab and portobello slices among bread bottoms, then top each with 2 cheese half-moons. Return loaded sandwich bottoms to oven, and bake 5 minutes. Place tops over sandwiches.

Nutrition Information: 

22 g
Total Fat: 
16 g
Saturated Fat: 
5 g
51 g
15 mg
568 mg
4 g
7 g
Serves 4

Comments on this Recipe

This was just wonderful! Lots of work. You can make the fillings ahead of time and assemble when ready. Roasted baby potatoes made a nice side.

Sounds absolutely delicious! I will be making this for my family. My health and weight have dictated a need for a change in how I view and approach food. This recipe is my first step towards a longer, healthier life.

We just made this for dinner tonight and it was a total hit with the family. They utterly loved it. This recipe is delicious, simple and easy.

I made this tonight and it was excellent! I followed the recipe exactly and used pretzel buns, which I toasted for 5 minutes, then filled them, topped with cheese, and toasted the whole sandwich for another 3 minutes until the cheese melted. We had roasted asparagus and sweet potato chunks as a side. Seriously good stuff and I will be making this often! Thanks for the great recipe VT !

Another one

This sounds good iam going to try this

This looks great

Just made this and it was delish. Instead of roasting the red peppers, I used a mildly spicy red pepper spread - on GF buns. Thanks!

Amazing recipe! I added onions to mine. Very delicious and filling!