Philly-Style Broccoli Rabe, Provolone, and Portobello Sammies

This is my first dedicated Meatless Monday offering:
(serves 4)

2 lb. broccoli rabe, trimmed
3 T. EVOO
1/2 t. red pepper flakes
6 cloves garlic, minced (2 T.)
1 cup chopped roasted red peppers
4 large Portobello mushrooms, sliced
1 t. balsamic vinegar
1 baguette, cut into 4 pieces and halved
4 slices provolone cheese, halved

Preheat oven to 400. Bring 2" of water to a boil in large saucepan. Add broccoli rabe, cover, and cook 4 mins. Turn with tongs., and cook 4 mins. more. Drain. Cool 5 mins., and coarsely chop. Heat 2&1/2 T. oil in a nonstick skillet over med. heat. Add red pepper flakes and broccoli rabe, and sauté 5 mins., or until tender. Stir in garlic, then roasted peppers. Transfer to bowl. Wipe out skillet, and heat remaining 1&1/2 t. oil over med.-high heat. Add mushrooms, and sauté 6 mins. Stir in vinegar, and cook 2 mins. more, or until all liquid has evaporated. Toast baguette slices 6 mins. on baking sheet in oven. Divide broccoli rabe and mushrooms slices among bread bottoms, then top each with 2 cheese half-moons. Return loaded sammie bottoms to oven, and bake 5 mins. Place tops over bottoms and prepare to be amazed!!!!

I wish you strength for the day, and light for the way.

Have FUN!!

Love,

MM