All Recipes

Portobello, Broccoli, and Red Pepper Melts

30 Mins
Potato Bread
Made With
Potato Bread


1 Small Head Broccoli, cut into small florets

1 Tablespoon Olive Oil

Coarse Salt and Ground Pepper

4 Portobello Mushrooms (stems removed), sliced 1/2 inch thick

2 Red Bell Peppers (seeded), sliced 1/2 inch thick

1/4 Cup Mayonnaise

1 Small Garlic Clove, crushed through a press

4 Slices Martin's Potato Bread

4 Ounces Gouda Cheese, thinly sliced

Serves: 4


Step 1

Heat broiler, with 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 broccoli begins to char, 4 to 6 minutes.

Step 2

Add mushrooms and bell peppers to 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 mayonnaise and garlic; season with salt and pepper. Place 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.

Recipe adapted from: