Philly-Style Broccoli Raab, Provolone, and Portobello Sandwiches

1. 1

   Preheat oven to 400F.

2. 2

   Bring 2 inches of water to a boil in large saucepan.

3. 3

   Add broccoli raab, cover pan, and cook 4 minutes.

4. 4

   Turn with tongs, and cook 4 minutes more.

5. 5

   Drain.

6. 6

   Cool 5 minutes, and coarsely chop.

7. 7

   Heat 2 1/2 Tbs.

8. 8

   oil in nonstick skillet over medium heat.

9. 9

   Add red pepper flakes and broccoli raab, and saute 5 minutes, or until tender.

10. 10

    Stir in garlic, then roasted peppers (if using).

11. 11

    Transfer to bowl.

12. 12

    Wipe out skillet, and heat remaining 1 1/2 tsp.

13. 13

    oil over medium-high heat.

14. 14

    Add mushrooms, and saute 6 minutes.

15. 15

    Stir in vinegar, and cook 2 minutes more, or until all liquid has evaporated.

16. 16

    Toast baguette slices 6 minutes on baking sheet in oven.

17. 17

    Divide broccoli raab and portobello slices among bread bottoms, then top each with 2 cheese half-moons.

18. 18

    Return loaded sandwich bottoms to oven, and bake 5 minutes.

19. 19

    Place tops over sandwiches.

* Per serving · 4 servings · Values may vary.