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



  • 2 lb. broccoli raab, trimmed
  • 3 Tbs. olive oil, divided
  • 1/2 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.

Nutrition Information

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