These veggie-packed sandwiches make a great lunch and can easily feed a crowd. Healthy and versatile, you can choose your favorite bread or switch out some of the vegetables; for example, trade the broccoli for cauliflower, and use artichokes for the red pepper or onions in place of the mushrooms.
Ingredients
4 portobello mushrooms or other mushrooms
1 cup broccoli florets
2 bell peppers, any color
Extra virgin olive oil
Salt and pepper to taste
8 slices bread
1/2 cup mayonnaise
1 Tbsp. garlic, minced
1 tsp. fresh lemon juice
Provolone cheese slices or whatever cheese is your favorite (brie or gruyere would be very nice)
Instructions
Place the mushrooms, broccoli and peppers on a baking sheet. Drizzle with olive oil, salt and pepper. Toss to coat. Place in a 400-degree oven for 20 minutes to roast.
Meanwhile, place 6 – 8 slices of bread on another baking sheet coated with cooking spray. I used the new Orowheat Keto Bread; it is delicious. You can use whatever kind of bread is your favorite.
In a small bowl, mix together the mayonnaise, garlic, lemon juice, and little salt and pepper. Spread some of the mixture over each slice of bread.
When the vegetables are roasted, remove them from the oven and reduce the oven temperature to 350 degrees. Divide the vegetables among the bread slices by simply placing the vegetables on top. Place some cheese on top of the vegetables.
Place the sandwiches in the oven for 10 minutes or until the cheese is melted. Serve hot.
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