PREP TIME | 10 mins | COOK TIME | 25 mins | TOTAL TIME | 35 mins
2 pounds broccoli raab, trimmed
3 tablespoons olive oil, divided
1/2 teaspoon red pepper flakes
6 cloves garlic, minced (2 tablespoons)
1 cup chopped roasted red peppers
4 large portobello mushrooms, sliced
1 tablespoon balsamic vinegar
1 baguette, cut into 4 pieces and halved
4 slices provolone cheese
1. Preheat oven to 400 F
2. Bring 2 inches of water to a boil in a large saucepan. Add broccoli raab, cover pan and cook 4 minutes. Turn with tongs, and cook 4 minutes more. Drain, cool minutes, and coarsely chop.
3. Heat 2 1/2 tablespoons oil in nonstick skillet over medium heat. Add red pepper flakes and broccoli raab, and saute 5 minutes or until tender. Stir in garlic, then roasted red peppers. Transfer to bowl.
4. Wipe out skillet, and heat remaining 1 1/2 teaspoons oil over medium-high heat. Add mushrooms and saute 6 minutes. Stir in balsamic 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 cheese. Return loaded sandwich bottoms to oven, and bake 5 minutes until cheese is melted. Place tops over sandwiches and enjoy.
Courtesy of http://ohmyveggies.com/