A veggie focused version of a classic Philly style sandwich that’s full of flavor.
2 tablespoons olive oil – divided
1 bunch broccoli rabe that’s been cleaned and trimmed
4 medium portobello mushroom caps cleaned and sliced thin (about 1/8′ or less)
3 cloves fresh garlic, chopped
2 tablespoons red wine
1 tablespoon fresh oregano, chopped
1 chili pepper sliced – optional
4 slices Land O Lakes® Deli American
1/2 whole grain or sourdough baguette
fill a saucepan 1/2 way with water and bring to a boil
add the broccoli rabe and cook for 5 minutes, drain and rinse in COLD water, set aside
add 1 tablespoon of oil to skillet and heat over medium heat add 1 clove of garlic and mushrooms cook until mushrooms soften – 8 to 10 minutes
stir in the wine and oregano, reduce heat to low and allow to cook for 5 minutes
while mushrooms are cooking, heat remaining oil in another skillet over medium heat, add garlic and broccoli rabe cook over medium to low heat until garlic becomes soft
Place the cooked mushrooms on the bread, top with broccoli rabe, pepper slices and Land O Lakes®Deli American.
Place sandwich under a broiler for a few minutes to melt the cheese.
Keywords: portobello mushroom, vegetarian sandwich. mushroom sandwich