Portobello Mushroom,Gouda, Pepper, and Broccoli Melts

April 28, 8:49 AMHartford Cooking ExaminerDonna Breault

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The broiler works double time for these knife-and-fork sandwiches, caramelizing the veggies, then melting the Gouda.

What You Need:
1 small head of broccoli, cut into small florets (stalk discarded)
1 tablespoon of olive oil
Salt to taste
Ground black 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 of mayonnaise
1 small garlic clove, crushed through a press or minced
4 thick slices of country bread
4 ounces of Gouda cheese, thinly sliced

What to Do:
STEP 1) Heat the broiler, with the 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 the broccoli begins to char, about 4 to 6 minutes.

 
STEP 2) Add the mushrooms and bell peppers to the 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.

 
STEP 3) Meanwhile, in a small bowl, combine the mayonnaise and garlic; season with salt and pepper. Place the 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.

 
STEP 4) Enjoy!