nutritional information

Per Sandwich:

  • Calories: 397
  • Protein: 22 g
  • Total Fat: 16 g
  • Saturated Fat: 5 g
  • Carbohydrates: 51 g
  • Cholesterol: 15 mg
  • Sodium: 568 mg
  • Fiber: 4 g
  • Sugar: 7 g

Philly-Style Broccoli Raab, Provolone, and Portobello Sandwiches

Philly-Style Broccoli Raab, Provolone, and Portobello Sandwich

Serves 4

Cheesy sandwiches get a healthful kick and crunch from sautéed broccoli raab.
  • 2 lb. broccoli raab, trimmed
  • 3 Tbs. olive oil, divided
  • ½ tsp. red pepper flakes
  • 6 cloves garlic, minced (2 Tbs.)
  • 1 cup chopped roasted red peppers, optional
  • 4 large portobello mushrooms, sliced
  • 1 Tbs. balsamic vinegar
  • 1 baguette, cut into 4 pieces and halved
  • 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.

January/February 2014 p.69

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comments

Another one

Shelly - 2014-09-04 02:25:17

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 !

Lynne - 2014-02-18 01:09:46

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.

Svetlena - 2014-01-27 02:44:47

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.

Meilin C. Lani - 2014-01-25 17:51:08

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.

carol goldstein - 2014-01-12 16:35:29